Indian Crepe, Indian Pancake, Parsi Chapat

If you suffer with a big sweet tooth like me…then you will love Parsi food! I am ending this week’s exploration into Parsi cuisine with a sweet touch…

As mentioned before, the Parsi’s are an Indian community of Iranian descent and their penchant for sweet foods appeal to my palate like their Caramel Rice, which I previously made here.

These sweet crepes are full of warm spices that my Caribbean soul loves and the use of semolina gives these crepes more depth and texture than French crepes. A little thicker than French crepes, the technique of making them is easier to master. Half way in between a French crepe and an American pancake, these are light and make a great breakfast or tea time snack.
Traditionally, they would be filled with charoli seeds. No time in my schedule to build in a trip to the Indian market, I replaced these with slivered almonds instead. Besides, many of you don’t have an Indian market within reach, so almonds are a lot easier to come by here in America. Charoli seeds have an almond like flavor so it’s the best substitute.

Parsi Chapat
(adapted from Peri’s Spice Ladle)

Prep Time: 35 minutes
Cook Time: 15 minutes
Yield: 6 Chapat’s (5″)
Ingredients:

  • 1/2 cup all purpose flour
  • 1/4 cup semolina
  • 1/4 cup sugar
  • a pinch of salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cardamom
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • slivered almonds

In a large bowl, combine flour, semolina, sugar, salt and spices.
In a small bowl, combine the milk, vanilla and egg. Whisk well. Add to dry ingredients and mix well until there are no lumps. Leave to stand for 30 minutes.
Heat a skillet, preferably nonstick. Use non stick spray or a little butter and grease the pan just enough to coat.
Using a 1/3 measuring cup for each crepe, start in the middle of the pan and slowly spread the batter in a circular motion.

Cook for 1-2 minutes on medium heat until underside of crepe is set. Flip over and cook another minute.
Remove from pan and sprinkle some slivered almonds inside. Fold over and serve with jam or honey.

The most traditional accompaniment is strawberry jam, but I had just made this Blueberry Chia Jam (recipe coming soon) which wonderfully complimented my Parsi Chapat.

Chapat, Indian Crepe

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Parsi Chapat

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Yield: 6 (5") chapat's

Ingredients

  • 1/2 cup all purpose flour
  • 1/4 cup semolina
  • 1/4 cup sugar
  • a pinch of salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cardamom
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • slivered almonds

Instructions

  1. In a large bowl, combine flour, semolina, sugar, salt and spices.
  2. In a small bowl, combine the milk, vanilla and egg. Whisk well. Add to dry ingredients and mix well until there are no lumps. Leave to stand for 30 minutes.
  3. Heat a skillet, preferably nonstick. Use non stick spray or a little butter and grease the pan just enough to coat.
  4. Using a 1/3 measuring cup for each crepe, start in the middle of the pan and slowly spread the batter in a circular motion.
  5. Cook for 1-2 minutes on medium heat until underside of crepe is set. Flip over and cook another minute.
  6. Remove from pan and sprinkle some slivered almonds inside. Fold over and serve with jam or honey.
http://www.theschizochef.com/2015/05/parsi-chapa/

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Chef Mireille

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