A basic crepe recipe that can be used for many types of dishes. This particular recipe adds green chile powder and an extra flavor and spice.
*See Kitchen Notes for more information.
If you are going to use the crepes on the same day you make them, then prep the ingredients for the desired dish while the crepe batter rests, just to save time. The crepes can also be made up to 3 days in advance and refrigerated until ready to use.
This is pretty much the same crepe recipe that I used for my Apple Pecan Crepes. However, in order to get thinner and lighter crepes, I decreased the amount of flour and increased the amount of milk. If you are making a pathiri, it’s important that the crepes are as thin as possible to keep this dish from being heavy with thick crepes.
Recipe author: MJ of MJ's Kitchen