Indian Inspired Crepes Recipes

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.

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.