Savory Indian Crepes


Whisk the peanut and chickpea flour, salt, carom, and cayenne pepper together in a medium bowl. Whisk in the water (it should look like a thin pancake batter), jalapeño, and cilantro; stir to combine. Set the batter aside for 30 minutes. Working quickly, pour ¼ cup of the batter onto the center of a non-stick skillet and spread it into a large and thin circle with the back of the measuring cup or the back of a spoon (do it quickly, the batter cooks fast). Drizzle ¼ teaspoon of canola oil over the top of the crêpe. Cook the underside of the crêpe until it is browned, about 1 to 1½ minutes. Flip it and cook the other side until it’s dry, about 30 seconds.

Nutrition information per serving:
Calories:  86
Calories from Fat: 27
Fat: 3g
Trans fats: 0g
Cholesterol: 0mg
Carbohydrate:  10g
Fiber:  3g

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