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Parsi Style Crepes (Chapat) Yum
Parsi Style Crepes aka Chapat are Indian version of classic French crepes. Great to serve for breakfast with choice of toppings and fillings.
Parsi Style Crepes (Chapat)
Course breakfast
Cuisine parsi
Prep Time
10 minutes

Cook Time
20 minutes
Passive Time 20 minutes
Servings
medium
Ingredients
  • ½ cup Whole wheat pastry flour (substitute with all purpose flour)
  • ¼ cup Semolina flour (fine sooji)
  • ¼ cup Sugar
  • ¼ tsp Cardamom Ground
  • ¼ tsp Nutmeg Ground
  • pinch Salt
  • ¾ cup Milk
  • 1 Egg Large (I used 1tbsp egg replacer with 3tbsp water)
Filling & Topping Ideas:
  • Berries
  • Chocolate spread
  • Nutella
  • Nuts Chopped
  • Honey Maple syrup or
  • jam Fruit preserves or
  • Ice cream
  • Cream Whipped
Course breakfast
Cuisine parsi
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
medium
Ingredients
  • ½ cup Whole wheat pastry flour (substitute with all purpose flour)
  • ¼ cup Semolina flour (fine sooji)
  • ¼ cup Sugar
  • ¼ tsp Cardamom Ground
  • ¼ tsp Nutmeg Ground
  • pinch Salt
  • ¾ cup Milk
  • 1 Egg Large (I used 1tbsp egg replacer with 3tbsp water)
Filling & Topping Ideas:
  • Berries
  • Chocolate spread
  • Nutella
  • Nuts Chopped
  • Honey Maple syrup or
  • jam Fruit preserves or
  • Ice cream
  • Cream Whipped
Parsi Style Crepes (Chapat)
Instructions
  1. In a mixing bowl, combine whole wheat pastry flour (or all purpose flour), semolina flour, sugar, ground cardamom, nutmeg and salt. Whisk until combined.
  2. Stir in the milk and egg (or egg replacer mixture). Cover and set aside for 15~20 minutes.
  3. Heat a nonstick pan, brush a little melted butter or oil all over the pan. Pour a ladle full of batter in the pan and swirl to coat the pan evenly. Cook for 2~3 minutes on medium heat till the crepe is cooked through and can be easily lifted off the pan. Flip and cook on the other side for another 1~2 minutes.
  4. Stack the crepes on a plate and keep warm.
  5. Serve with the filling or topping of choice.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 52.

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