Savory Indian Crepes

plate with stacked brown crepes next to a dip sauce.

40 minutes

Serving Size: 3.1 ounces



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


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 from Fat27
Fat3 g
Trans fats0 g
Cholesterol0 mg
Carbohydrate10 g
Protein7 g
Fiber3 g
Sodium1203 mg

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