Spicy Savoury crepe

Name: Spicy Savoury crepe
Total time: 1800 s
Yield: 15-18 servings
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 cup full fat milk; 1 1/2 cup water; 1 scotch bonnet chilli (deseeded & deveined); 1/4 cup finely chopped parsley; to taste Salt and pepper; 1/4 cup grated parmesan

Deedee @cook_23679833

Zanzibar, Tanzania.

Savoury crepes are a perfect part of brunch, lunch or dinner. Especially when stuffed with your favourite fillings.
#mycookbook

Deedee @cook_23679833

Zanzibar, Tanzania.

Savoury crepes are a perfect part of brunch, lunch or dinner. Especially when stuffed with your favourite fillings.
#mycookbook

Saved

Ingredients

30 minutes

15-18 servings

2 cupsall purpose flour
1 cupfull fat milk
1 1/2 cupwater
1scotch bonnet chilli (deseeded & deveined)
1/4 cupfinely chopped parsley
to tasteSalt and pepper
1/4 cupgrated parmesan

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Steps

30 minutes

1

In a mixing bowl, add the flour and salt & pepper. Mix to combine. Pour in the milk and water and mix until a runny batter is formed. You can adjust the consistency by adding or reducing the amount of water/milk you use
2

Finely chop the chilli and add to the batter along with the parsley and parmesan cheese. Mix until all ingredients are well combined.
3

Over high heat, heat a crepe pan (you can also use any non-stick pan). Once the pan is hot, pour a half a ladle of the batter over the pan and spread to form a thin crepe layer. Allow to cook over medium high heat for 2-3 minutes or until the sides of the crepe start to turn golden and rise up.
4

Using a flat spatula/flat spoon carefully run around the edges of the crepe to release from the pan and flip over to cook the other side for a minute.
5

Remove from pan and allow to cool. Serve as is or as a base to add your favourite fillings.