Savory Indian Crepes
Ingredients
½ cup peanut flour
½ cup chickpea flour (besan)
2 teaspoon kosher salt
½ teaspoon carom (ajowan)
1/8 teaspoon cayenne pepper
1 cup water
1 ea. jalapeño chili, seeded and veined for a milder flavor, finely chopped
¼ cup cilantro, chopped
1½ tsp. canola oil
Directions
Whisk the peanut and chickpea flour, salt, carom and cayenne pepper together in a medium bowl. Whisk in the water (it should look like a thin pancake batter), jalapeño, and cilantro; stir to combine. Set the batter aside for 30 minutes.
Working quickly, pour ¼ cup of the batter onto the center of a non-stick skillet and spread it into a large and thin circle with the back of the measuring cup or the back of a spoon (do it quickly, the batter cooks fast). Drizzle ¼ teaspoon of canola oil over the top of the crêpe. Cook the underside of the crêpe until it is browned, about 1 to 1½ minutes. Flip it and cook the other side until it’s dry, about 30 seconds.
Nutrients Per serving
| Calories | 86 |
| Calories from Fat | 27 |
| Fat | 3 g |
| Trans fats | 0 g |
| Cholesterol | 0 mg |
| Carbohydrate | 10 g |
| Protein | 7 g |
| Fiber | 3 g |
| Sodium | 1203 mg |
