Cook's Hideout: Parsi Style Crepes (Chapat)

May 04, 2015

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.Parsi Style Crepes (Chapat)
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.
Parsi Style Crepes (Chapat)
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 :-)
Parsi Style Crepes (Chapat)
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:
Chocolate spread
Chopped Nuts
Honey or Maple syrup
Fruit preserves or jam
Ice cream
Whipped Cream

  • 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.
Parsi Style Crepes (Chapat)
Lets check out what my fellow marathoners have cooked today for BM# 52.



  1. Too yummy pavani! Pics look great.

  2. They do look just like French crepes. And with the strawberries and chocolate...yum!

  3. Oh it looks fantastic on the other burnt dish..I am sure you are being biased and the pictures will be perfect..still got to enjoy these crepes..what a lovely idea..didnt realize parsi do this as well!

  4. The clicks are very very tempting and the berries and chocolate .. Is just wow!

  5. Crepes look delicious Pavani. Love it.

  6. I too have bookmarked that site to try Parsi dishes but haven't finalized the dishes yet. Didn't guess French crepe kind dish is made in Parsi cuisine. Love the choice of your dishes.

  7. Omg, those crepes are asking me to finish that platter rite now.. Sooo delicious especially the one with chocolate .

  8. love the way you styled these photos. the second photo is especially is just too good. Makes me think I can just put a fork to my computer screen and grab a piece!

  9. Very very tempting clicks for the gorgeous looking crepes.

  10. Simply amazing clicks! love the way the crepes have come out.


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