Turmeric Spice Crepes (Malpua Inspired)
In a bowl, whisk together the egg until smooth. Gradually add milk and water, whisking continuously to avoid lumps. Add the flour and salt a...
Ingredients
- 1/2 cup all-purpose flour
- 1 large egg
- 1/4 cup milk
- 1/4 cup water
- Pinch of salt
- 1 tablespoon melted butter
- 1/4 teaspoon fennel seeds
- 1 tablespoon jaggery powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon turmeric powder
- Pinch of black pepper
- Avocado oil, for cooking
- Optional: Rose essence or gulkand
- Optional: Ricotta cheese, for stuffing
Instructions
In a bowl, whisk together the egg until smooth. Gradually add milk and water, whisking continuously to avoid lumps. Add the flour and salt and whisk until just combined. Do not overmix. Stir in the melted butter, fennel seeds, jaggery powder, cinnamon, cardamom, ginger powder, turmeric, and pepper. Heat a non-stick pan or crepe pan over medium heat. Lightly grease with avocado oil. Pour a scoop of batter onto the hot pan and spread it thinly and evenly. Cook for about 2 minutes, or until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter, greasing the pan as needed. Optional: Fill the crepes with ricotta cheese or gulkand. Fold or roll the crepes to serve. Serve warm and enjoy!
