Indian Crepes Recipe

Rice flour: Provides a light and crispy texture to the crepes.

All-purpose flour: Adds structure and helps bind the ingredients together.

Salt: Enhances the overall flavor of the crepes.

Water: Helps to create a smooth batter.

Yogurt: Adds a slight tanginess and helps in fermentation.

Oil: Used for greasing the pan to prevent sticking.

When making these Indian crepes, ensure your batter is smooth and lump-free by whisking it thoroughly. If the batter is too thick, add a little more water to achieve a pourable consistency. For an even spread, pour the batter onto the center of the pan and quickly swirl it around to form a thin layer. This technique helps in achieving a crispier texture.

• rice flour - Substitute with corn flour: Corn flour has a similar texture and can provide a slightly different but pleasant flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and a nuttier taste.

• salt - Substitute with sea salt: Sea salt can offer a slightly different mineral content and flavor.

• water - Substitute with coconut water: Coconut water can add a subtle sweetness and a hint of coconut flavor.

• yogurt - Substitute with buttermilk: Buttermilk provides a similar tangy flavor and consistency.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor that complements Indian dishes well.

• Allow the crepes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each crepe to prevent them from sticking together.
• Stack the crepes and wrap them tightly in plastic wrap or place them in an airtight container.
• Store the crepes in the refrigerator for up to 3 days.
• For longer storage, place the wrapped crepes in a freezer-safe bag and freeze for up to 2 months.
• When ready to use, thaw the crepes in the refrigerator overnight or at room temperature for a few hours.
• Reheat the crepes in a non-stick pan over low heat or in the microwave for a few seconds until warm.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Lightly grease the pan with a bit of oil.
  3. Place the Indian crepe on the pan and heat for about 1-2 minutes on each side until warmed through.
  4. Serve immediately to enjoy the crispiness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Indian crepes on a baking sheet in a single layer.
  3. Cover with aluminum foil to prevent them from drying out.
  4. Heat for about 10 minutes or until they are warmed through.
  5. Remove the foil for the last 2 minutes if you prefer a slightly crispier texture.

• Microwave Method:

  1. Place the Indian crepes on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them moist.
  3. Microwave on medium power for 30-60 seconds, checking halfway through to ensure they are evenly heated.
  4. Serve immediately for best texture.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming basket.
  2. Bring water to a boil.
  3. Place the Indian crepes in the steaming basket, ensuring they do not overlap too much.
  4. Steam for about 3-5 minutes or until they are heated through.
  5. Serve hot, enjoying the soft and moist texture.

• Mixing bowl: A large bowl used to combine the rice flour, all-purpose flour, salt, water, and yogurt into a smooth batter.

• Whisk: A utensil used to blend the ingredients together, ensuring the batter is smooth and free of lumps.

• Non-stick pan: A pan with a non-stick surface to cook the crepes without them sticking to the bottom.

• Ladle: A deep-bowled spoon used to pour the batter onto the pan in controlled amounts.

• Spatula: A flat tool used to flip the crepes once the edges start to lift, ensuring even cooking on both sides.

• Measuring cups: Tools used to measure the rice flour, all-purpose flour, water, and yogurt accurately.

• Measuring spoons: Tools used to measure the salt and oil accurately.

• Oil brush: A brush used to lightly grease the non-stick pan with oil before cooking each crepe.

Prepare the batter ahead: Mix the rice flour, all-purpose flour, salt, water, and yogurt the night before and store in the fridge.

Use a non-stick pan: This ensures the crepes cook evenly and reduces the need for excessive oil.

Batch cooking: Cook multiple crepes at once if you have a large griddle or multiple pans.

Pre-measure ingredients: Have all your ingredients measured and ready to go before you start cooking.

Keep it hot: Maintain a consistent medium heat to ensure quick and even cooking of each crepe.