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.

Lets check out what my fellow marathoners have cooked today for BM# 52.