Semolina Crepe
A crispy, lacy crepe made from semolina batter, studded with green herbs and red chili. Perfect for a quick breakfast or light dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 220
- Protein
- 6g
Ingredients
- 1 cup semolina
- ¼ cup all-purpose flour
- ½ cup plain yogurt
- 1.5 cups water
- ½ teaspoon salt
- 1 small, finely chopped green chili
- ¼ cup, chopped fresh cilantro
- 2 tablespoons oil
Instructions
- 1
In a large bowl, whisk together 1 cup semolina, 1/4 cup flour, 1/2 cup yogurt, 1/2 tsp salt, and 1.5 cups water until smooth. Let rest for 15 minutes.
- 2
Stir in 1 chopped green chili and 1/4 cup cilantro. The batter should be thin and pourable, like heavy cream.
- 3
Heat a non-stick skillet over medium-high. Lightly brush with 1 tsp oil.
- 4
Pour a ladleful of batter (about 1/4 cup) onto the hot skillet, spreading it in a circular motion to make a thin, lacy crepe.
- 5
Drizzle 1 tsp oil around the edges. Cook until the bottom is golden and crisp, about 2 minutes.
- 6
Flip and cook for another 1 minute until spots are golden. Repeat with remaining batter, adding oil as needed.
- 7
Serve hot with chutney or yogurt.
Tools you’ll need
- large bowl
- whisk
- non-stick skillet
- ladle
- spatula
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