Indian crêpes

Indian crêpes


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About this recipe: Here is a recipe for Indian savoury crepes with no eggs or milk, ideal for vegans. If you can't find asafoetida in your local supermarket, it is available in Asian and Middle Eastern shops.


Serves: 2 

  • 150ml water
  • 6 tablespoons gram (chickpea) flour
  • salt and ground black pepper to taste
  • 1 clove garlic, chopped
  • 1 tablespoon curry powder
  • 1 pinch asafoetida
  • a few fresh coriander leaves
  • oil for frying

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. In a medium bowl mix water and flour until smooth. Stir in salt, pepper, garlic, curry powder and asafoetida; mix well. Finally, stir in fresh coriander leaves and mix again until smooth and free of lumps.
  2. Heat oil in a large frying pan over high heat. Using a ladle, spoon batter into hot pan and tilt to spread batter into a circle. When edges are dry, flip. When golden brown on both sides, remove to serving plate; repeat with the rest of the batter.

Filling ideas

Enjoy the crepes filled with a savoury potato and vegetable mixture, much like a samosa filling. Or, try making palak paneer and use to fill the crepes.

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