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  • Don Lichterman

Parsi Style Crepes is the Recipe of the Week!

Parsi Style Crepes


Ingredients As needed Fruit Preserves

As needed Maple Syrup or Chocolate Syrup For the Crepes:

  • 1 cup Whole-wheat Pastry flour (or All purpose flour)

  • 1/2 cup Semolina flour or fine Sooji rawa

  • 2 tablespoons Sugar

  • 1/4 teaspoon Ground Cardamom

  • 1/4 teaspoon Ground Cinnamon

  • 1/8 teaspoon Ground Nutmeg

  • 1/2 teaspoon Salt

  • 2 teaspoon Orange Zest (optional)

  • 1 1/4 cup dairy-free

  • 1 tablespoon Egg Replacer whisked in 3tbsp water (or 1 large Egg)

  • 1 teaspoon Vanilla extract

  • As needed Butter, for the pan

For the Toppings:

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.

Preparation

  1. In a medium size mixing bowl, combine flours, sugar, spices, salt and orange zest (if using).

  2. In another bowl, combine milk, egg replacer mixture (or whisked egg) and vanilla extract.

  3. 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.

  4. Heat a 8" non-stick pan on medium heat. Add a small pat of butter and wipe it off with a paper towel.

  5. 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.

  6. Remove onto a plate and repeat with the remaining batter. Serve right away with toppings of choice.

Pavani Nandula Indian favorites and meat-free classics from all over the world. Hello There!! I am Pavani, author and photographer of . I left my apparel retail job few years back to become a full-time mom and a food blogger. I am a lifelong vegetarian and love trying out new (plant based) dishes from all around the world. I share my tried and tested vegetarian and vegan dishes on my blog!

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