Indian Crepes

Prep Time:
10 mins

Cook Time:
20 mins

Total Time:
30 mins

Servings:
6

Ingredients

Directions

Heat a nonstick crepe pan over medium-high heat.

Meanwhile, whisk together flour and water in a large bowl. Add egg and mix well. Whisk melted butter, caraway seeds, and salt into flour mixture until batter is smooth.

Pour about 1/4 cup batter into the heated pan. Tilt the pan around so batter forms an even, round shape. Cook until bubbles form throughout batter, 2 to 4 minutes. Flip crepe by using a spatula to loosen it from the pan. Flick your wrist upwards to give 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.

Cook's Note:

If you stack crepes on a plate as you go, you don't need to worry about the ones that get a little stiffer. Being next to the other warm crepes will make them softer and stretchier. Don't bother placing anything between them; they will not stick, or they will peel easily off of each other.

Nutrition Facts (per serving)