Indian Inspired Crepes Recipes
INDIAN CREPES
These crepes are good with Indian food. I developed them to serve with vegetable biryani and other dishes after trying some leftovers in a regular crepe.
Provided by Elisabeth
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat a non-stick crepe pan over medium-high heat.
- Whisk flour and water together in a bowl. Add egg and mix well. Whisk butter, salt, and caraway seeds into flour mixture to form a smooth batter.
- Pour about 1/4 cup batter into heated pan. Tilt the pan around so the batter forms a nice round shape. Cook until bubbles form throughout the batter, 2 to 4 minutes. Flip the crepe by using spatula to loosen it from the pan. Flick your wrist upwards to give the crepe a toss, flipping it, and landing it back in the pan. Cook the second side until lightly browned, about 30 seconds. Repeat with remaining batter.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 16.5 g, Cholesterol 41.2 mg, Fat 5 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 40.7 mg, Sugar 0.1 g
DOSAS (INDIAN-STYLE PANCAKES)
Dosas are a thin, savory crepe-like Indian pancake traditionally eaten for breakfast, but I like them anytime. These may not be very authentic, but they are a tasty alternative that appeals to the typical American pancake.
Provided by jweakman
Categories Breakfast and Brunch Crepes Savory
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
- To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 21.2 g, Fat 2.8 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 4.1 mg, Sugar 1 g
INDIAN INSPIRED CREPES
I first got hooked on savory crepes when I visited France for the first time many years ago. Since then I have filled my crepes with just about everything. I hope you like these as much as I do.
Provided by Dav59
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Fry chopped onions in oil until they are soft. Add chopped garlic, jalapeno, ginger and spices. I usually use a 1 x 1 inch piece of ginger. Fry for a couple of minutes. If the mix sticks to the pan, add a few tablespoons of water. Add the meat and fry until the meat is nicely browned.
- Add the can of tomatoes to the meat mix and let it simmer, covered, for 20 - 30 minutes.
- Add the yogurt and let it simmer, uncovered, for about 10 minute more.
- Taste and add salt according to your taste.
- Use your favorite recipe and make crepes. The filling is enough to fill 6 crepes.
- Fill the crepe, roll it up and place on dinner plate. Drizzle with a little bit of yogurt and sprinkle a dash of turmeric on top.
Nutrition Facts : Calories 245.4, Fat 16.7, SaturatedFat 5.4, Cholesterol 53.4, Sodium 146.8, Carbohydrate 8.3, Fiber 1.5, Sugar 4.2, Protein 15.7
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