Crepes sprinkled with caraway seeds are a perfect accompaniment to Indian dishes or a great vehicle to eat leftovers.
Step1
Heat a non-stick crepe pan over medium-high heat.
Step2
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.
Step3
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.
Prepare Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
6
Calories:
125 kcal
Carbohydrate:
17 g
Cholesterol:
41 mg
Dietary Fiber:
1 g
Protein:
4 g
Saturated Fat:
3 g
Sodium:
41 mg
Total Fat:
5 g
