These crepes are good with Indian food. I developed them to serve with vegetable biryani and other dishes after trying some leftovers in a regular crepe.
Ingredients:
1 cup all-purpose flour
1 cup water
1 large egg
2 tablespoons butter, melted
1 tablespoon caraway seeds
1 pinch salt
Directions:
Heat a nonstick crepe pan over medium-high heat.
Meanwhile, whisk together flour and water in a large bowl. Add egg and mix well. Whisk melted butter, caraway seeds, and salt into flour mixture until batter is smooth.
Pour about 1/4 cup batter into the heated pan. Tilt the pan around so batter forms an even, round shape. Cook until bubbles form throughout batter, 2 to 4 minutes. Flip crepe by using a spatula to loosen it from the pan. Flick your wrist upwards to give 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.
