• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » easy » Parsi Style Crepes | Chapat Recipe

    Parsi Style Crepes | Chapat Recipe

    Published: Jan 24, 2020 · Modified: Aug 6, 2020 by Pavani · 17 Comments

    69 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    Chapat are Parsi style crepes that are slightly thicker than French crepes but thinner than pancakes. They are great to serve for breakfast or as an evening snack.

    White plate with crepes stuffed with berries and topped with whipped cream

    I love making pancakes and waffles for breakfast on the weekends. On every weekend mind you, though my kids would LOVE it if I made them every weekend. In my quest to expand my weekend breakfast repertoire, I tried these Parsi style crepes called Chapat.

    Chapat | Parsi Crepes:

    Recipe for from Peri's Spice Ladle. If you are looking for some amazing Parsi recipes and insight into Parsi cuisine, then head on over to her site.

    What I have learnt is that Parsi crepes are similar to French Crepes. But they are flavored with spices like cardamom and cinnamon making them absolutely delicious. Texture wise they are thicker than a traditional crepe but wider and thinner than a pancake.

    Chopping board with folded Parsi crepes surrounded by bowls with whipped cream and strawberries

    Easy Crepe Recipe:

    These Indo-Persian fusion crepes are very easy to make. Mix the dry ingredients, add the wet ingredients and set aside for a few minutes for the batter to thicken. Make crepes and enjoy.

    These are great to serve for breakfast or as an evening snack. Also great to make for Valentine's day or Mother's day for breakfast in bed. is fast approaching these crepes with berries is the perfect dish to serve for your mom.

    Ingredients for Parsi Style Crepes:

    All purpose flour is the main ingredient. I substituted it with whole wheat pastry flour for some added fiber and nutrition, they still turned out still soft and delicious.

    Another important ingredient is semolina flour or fine sooji rawa. This gives the chapat a hearty texture that is unique to these Parsi style crepes.

    You can adjust the amount of sugar based on your personal preference. I kept it to a minimum, so you can option to drizzle more syrup while eating. If served with fresh fruit, then I don't think there is any need for more sugar in the recipe.

    How to make Perfect Chapat:

    Thickness of the batter determines how good these crepes are going to turn out. The amount of milk/ liquid to add to the batter depends on a number of factors. Please use the quantity in the recipe as a guideline and add more if the batter looks too thick.

    This recipe can be easily made Vegan by substituting milk with non-dairy milk. My favorite would be either almond or oat milk. Use egg replacer powder or a flax egg instead of the egg.

    Parsi Style Crepes (Chapat)

    Chapat are Parsi style crepes that are slightly thicker than French crepes but thinner than pancakes. Great to serve for breakfast or as an evening snack.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 mins
    Cook Time: 20 mins
    Course: Breakfast
    Cuisine: parsi
    Servings: 4 Servings

    Ingredients

    • 1 cup Whole-wheat Pastry flour (or All purpose flour)
    • ½ cup Semolina flour or fine Sooji rawa
    • 2 tbsp Sugar
    • ¼ tsp Ground Cardamom
    • ¼ tsp Ground Cinnamon
    • ⅛ tsp Ground Nutmeg
    • ½ tsp Salt
    • 2 tsp Orange Zest (optional)
    • 1¼ cup Milk*
    • 1 tbsp Egg Replacer whisked in 3tbsp water (or 1 large Egg)
    • 1 tsp Vanilla extract
    • As needed Butter, for the pan

    Topping Ideas:

    • As needed Fruit Preserves
    • As needed Maple Syrup or Chocolate Syrup

    Instructions

    • In a medium size mixing bowl, combine flours, sugar, spices, salt and orange zest (if using).
    • In another bowl, combine milk, egg replacer mixture (or whisked egg) and vanilla extract.
    • Add the wet ingredients to dry ingredients and mix until just combined. Set the mixture aside for 15~20 minutes. The batter should be of pouring consistency. Add more milk if it is too thick.
    • Heat a 8" non-stick pan on medium heat. Add a small pat of butter and wipe it off with a paper towel.
    • Pour ¼ cup of batter into the pan. Gently swirl the pan around to evenly distribute the batter. Cook for about 1 minute or until the bottom of the crepe starts to leave the pan around the edges. Genty flip and cook for 10~15 seconds.
    • Remove onto a plate and repeat with the remaining batter. Serve right away with toppings of choice.

    Notes

    • Adjust the quantity of milk depending on the thickness of the batter.
    • Batter should have a pourable consistency. Add more milk if the batter looks too thick. Add some flour if the batter looks too thin. 
    • Make these VEGAN by using non-dairy milk. My favorites are Almond or Oat milk.
    • Sub the egg with egg replacer powder or use a flax egg.
    • Non-stick pan or well seasoned cast iron pan is best to use here because they avoid sticking to the pan.
    • Leftover crepes can be stored in an ziplock bag with parchment paper separating the crepes and frozen for up to 3 months.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    How to Serve:

    I served the crepes with berries and some cream for breakfast. My kids had the leftovers with some Nutella on top 🙂

    Chapat

    More easy

    • Chinese Potato Stir fry | Vegan Recipe
    • Indian style Tadka Pasta Recipe | Fusion Pasta
    • Sri Lankan Eggplant Pickle Recipe (Wambatu Moju)
    • Millet Sanna Polo (Konkani Rice Dosa)
    69 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Sarita

      May 04, 2015 at 7:59 pm

      Too yummy pavani! Pics look great.

      Reply
    2. Varadas Kitchen

      May 04, 2015 at 10:37 pm

      They do look just like French crepes. And with the strawberries and chocolate...yum!

      Reply
    3. Srivalli

      May 05, 2015 at 8:29 am

      Oh it looks fantastic pavani..lol on the other burnt dish..I am sure you are being biased and the pictures will be perfect..still got to enjoy these crepes..what a lovely idea..didnt realize parsi do this as well!

      Reply
    4. vaishali sabnani

      May 05, 2015 at 1:34 pm

      The clicks are very very tempting and the berries and chocolate .. Is just wow!

      Reply
    5. sushma

      May 05, 2015 at 7:26 pm

      Crepes look delicious Pavani. Love it.

      Reply
    6. Suma Gandlur

      May 05, 2015 at 8:04 pm

      I too have bookmarked that site to try Parsi dishes but haven't finalized the dishes yet. Didn't guess French crepe kind dish is made in Parsi cuisine. Love the choice of your dishes.

      Reply
    7. Priya Suresh

      May 06, 2015 at 5:39 am

      Omg, those crepes are asking me to finish that platter rite now.. Sooo delicious especially the one with chocolate .

      Reply
    8. Global Tastes & Travels Inc.

      May 06, 2015 at 2:23 pm

      love the way you styled these photos. the second photo is especially is just too good. Makes me think I can just put a fork to my computer screen and grab a piece!

      Reply
    9. Global Tastes & Travels Inc.

      May 06, 2015 at 2:23 pm

      love the way you styled these photos. the second photo is especially is just too good. Makes me think I can just put a fork to my computer screen and grab a piece!

      Reply
    10. Harini-Jaya Rupanagudi

      May 07, 2015 at 11:41 pm

      Very very tempting clicks for the gorgeous looking crepes.

      Reply
    11. sneha datar

      May 15, 2015 at 4:40 am

      Tempting and yummy crepes.

      Reply
    12. Sandhya Ramakrishnan

      May 29, 2015 at 3:01 am

      Simply amazing clicks! love the way the crepes have come out.

      Reply
    13. Lizet Bowen

      January 24, 2020 at 4:08 pm

      5 stars
      It sounds amazing! great for our weekend breakfast 🙂

      Reply
    14. Sandhya Ramakrishnan

      January 24, 2020 at 5:34 pm

      5 stars
      Pavani, I love using whole wheat pastry flour and these pancakes are perfect to use them. My boys would love this with nutella and fruits as well. I am bookmarking this to try soon.

      Reply
    15. Ramona

      January 25, 2020 at 2:53 pm

      5 stars
      Very interesting recipe - I have never used semolina in pancakes and all the flavours!! Wow! I cannot wait to try these. They definitely look fantastic.

      Reply
    16. Cheese Curd In Paradise

      January 25, 2020 at 8:43 pm

      5 stars
      I love the cardamom and cinnamon in these crepes! I also love the slightly thicket texture in this recipe. I can't wait to make them again!

      Reply
    17. Rita

      September 10, 2020 at 2:00 pm

      5 stars
      You nailed this parsi favorite. Check out my Chapat recipe at http://parsicuisine.com/Chapat

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Blue bowl with sweet and spicy berry chutney
      The Best Cranberry Apple Chutney Recipe
    • Vegan potato latkes
      How to make Eggless Latkes
    • White plate with stack of Danish Aebleskivers
      How to make Vegan Ebelskivers Recipe
    • Vegan Fruit Cake
      How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    69 shares