Рецепт Parsi Style Crepes (Chapat)
Blogging Marathon# 52: Week 1/ Day 2
Theme: Parsi Dishes
Dish: Parsi Crepes (Chapat)
For the second day of this week's marathon, I made Parsi style Crepes. These are great to serve for breakfast or as an evening snack. They are thicker than a French crepe and thinner than a pancake. As Mother's day is fast approaching these crepes with berries is the perfect dish to serve for your mom.
I actually wanted to post the famous Parsi eggs & potato dish, Pateta per Eeda, today. I made the dish couple weeks back and clicked pictures too. It wasn't until I started to edit the pictures that I realized my potatoes were burnt and the dish looked awful. We are a potato and egg loving family, I guess our love for the ingredients blurred our eyes as we ate and didn't even notice the burnt bottom.
After looking around for another Parsi recipe, I found these Parsi style crepes on Peri's site. They looked just like the classic French crepes and they sounded very tempting with Indian flavors. I made them right away for breakfast this morning. Persi jazzed them up with orange zest but I didn't have any oranges at home, so I skipped it but the crepes still tasted amazing.
I substituted the all purpose flour with whole wheat pastry flour. I served the crepes with berries and some cream for breakfast. My kids had the leftovers with some Nutella on top :-)
Recipe from here:
Ingredients: Makes 4~6 medium size crepes
- Whole wheat pastry flour - ½cup (substitute with all purpose flour)
- Semolina flour (fine sooji) - ¼cup
- Sugar - ¼cup
- Ground Cardamom - ¼tsp
- Ground Nutmeg - ¼tsp
- Salt - pinch
- Milk - ¾cup
- Egg - 1 large (I used 1tbsp egg replacer with 3tbsp water)
- Filling & Topping Ideas:
- Berries
- Chocolate spread
- Nutella
- Chopped Nuts
- Honey or Maple syrup
- Fruit preserves or jam
- Ice cream
- Whipped Cream
Method:
In a mixing bowl, combine whole wheat pastry flour (or all purpose flour), semolina flour, sugar, ground cardamom, nutmeg and salt. Whisk until combined.
Stir in the milk and egg (or egg replacer mixture). Cover and set aside for 15~20 minutes.
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.
Stack the crepes on a plate and keep warm.
Serve with the filling or topping of choice.