Best Indian Inspired Crepes Recipes

INDIAN INSPIRED CREPES

Indian Inspired Crepes image

I first got hooked on savory crepes when I visited France for the first time many years ago. Since then I have filled my crepes with just about everything. I hope you like these as much as I do.

Provided by Dav59

Categories Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons oil
2 medium onions, chopped
2 garlic cloves, chopped
2 jalapeno peppers, seeded and chopped
1 piece fresh ginger, chopped
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons garam masala
1 lb ground beef
1 (14 1/2 ounce) can of petite diced tomatoes
3 ounces plain yogurt
salt

Steps:

Fry chopped onions in oil until they are soft. Add chopped garlic, jalapeno, ginger and spices. I usually use a 1 x 1 inch piece of ginger. Fry for a couple of minutes. If the mix sticks to the pan, add a few tablespoons of water. Add the meat and fry until the meat is nicely browned.
Add the can of tomatoes to the meat mix and let it simmer, covered, for 20 - 30 minutes.
Add the yogurt and let it simmer, uncovered, for about 10 minute more.
Taste and add salt according to your taste.
Use your favorite recipe and make crepes. The filling is enough to fill 6 crepes.
Fill the crepe, roll it up and place on dinner plate. Drizzle with a little bit of yogurt and sprinkle a dash of turmeric on top.

Nutrition Facts : Calories 245.4, Fat 16.7, SaturatedFat 5.4, Cholesterol 53.4, Sodium 146.8, Carbohydrate 8.3, Fiber 1.5, Sugar 4.2, Protein 15.7

INDIAN CREPES

Indian Crepes image

These crepes are good with Indian food. I developed them to serve with vegetable biryani and other dishes after trying some leftovers in a regular crepe.

Provided by Elisabeth

Categories 100+ Breakfast and Brunch Recipes Crepes Savory

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
1 cup water
1 egg
2 tablespoons butter, melted
1 pinch salt
1 tablespoon caraway seeds

Steps:

Heat a non-stick crepe pan over medium-high heat.
Whisk flour and water together in a bowl. Add egg and mix well. Whisk butter, salt, and caraway seeds into flour mixture to form a smooth batter.
Pour about 1/4 cup batter into heated pan. Tilt the pan around so the batter forms a nice round shape. Cook until bubbles form throughout the batter, 2 to 4 minutes. Flip the crepe by using spatula to loosen it from the pan. Flick your wrist upwards to give the crepe a toss, flipping it, and landing it back in the pan. Cook the second side until lightly browned, about 30 seconds. Repeat with remaining batter.

Nutrition Facts : Calories 125.4 calories, Carbohydrate 16.5 g, Cholesterol 41.2 mg, Fat 5 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 40.7 mg, Sugar 0.1 g