Recipe by

Visit website

Parsi Style Crepes aka Chapat are Indian version of classic French crepes. Great to serve for breakfast with choice of toppings and fillings.


46 medium

Total time

30 minutes




  • 15 oz. can black beans ((substitute with all purpose flour))
  • 15 oz. can black beans ((fine sooji))
  • 15 oz. can black beans
  • 15 oz. can black beans (Ground)
  • 15 oz. can black beans (Ground)
  • pinch salt
  • 15 oz. can black beans
  • 1 egg (Large (I used 1tbsp egg replacer with 3tbsp water))
  • berries
  • chocolate spread
  • Nutella
  • nuts (Chopped)
  • honey Maple syrup (or)
  • jam (Fruit preserves or)
  • ice cream
  • cream (Whipped)


  1. In a mixing bowl, combine whole wheat pastry flour (or all purpose flour), semolina flour, sugar, ground cardamom, nutmeg and salt. Whisk until combined.
  2. Stir in the milk and egg (or egg replacer mixture). Cover and set aside for 15~20 minutes.
  3. Heat a nonstick pan, brush a little melted butter or oil all over the pan. Pour a ladle full of batter in the pan and swirl to coat the pan evenly. Cook for 2~3 minutes on medium heat till the crepe is cooked through and can be easily lifted off the pan. Flip and cook on the other side for another 1~2 minutes.
  4. Stack the crepes on a plate and keep warm.
  5. Serve with the filling or topping of choice.
  6. View the recipe instructions at Cook's Hideout

View this recipe plus 5,000 more in our FREE app

Preview in browser for now