These healthy ragi crepes are light, delicious, super healthy, and perfect for the whole family to enjoy. Just 5 ingredients and a couple of minutes are all you need to make the best breakfast, lunchbox meal, or snack – so easy, so versatile!
If you’ve been following my lunchbox tiffin stories on Instagram, you would have seen these ragi crepes quite a few times now. It’s one of those recipes that’s on my weekly rotation at this point because we all just love it that much – and not to mention, it’s SUPER healthy and easy.Â
Ragi is well known as the ‘wonder grain’ because of all its health benefits. It’s rich in fiber, high in calcium, and is a natural source of vitamin D. If your kid is picky about eating ragi, you can top these with fruits, cream or honey to mask the flavor– making this millet recipe kid-approved!
Making the batter only takes a couple of minutes and just 5 pantry ingredients - atta, ragi, eggs, butter, and milk – and then each crepe is ready in under 2 minutes. On busy mornings, this is the recipe I turn to. I prep the batter the night before so that it’s even quicker in the morning. It can’t get easier than this!Â
- This recipe is uber quick. If you’re short on time but still want to make something healthy for your family - this is your recipe!
- This easy crepes recipe is packed with nutrients that you can’t taste. If you’re a parent, I know this will sell it for you!
- It’s incredibly versatile and can be served for any meal or with any spreads or fruits that you have at home.
- If you’re looking for healthy ragi recipes for kids - here’s the inspiration for you!
Ingredients you need
- Atta (whole wheat flour) - This along with ragi forms the base. It’s also the healthier alternative to maida which I love in this recipe.
- Ragi (finger millet flour) - The signature ingredient and the star of the show (but not really - you can’t taste it don’t worry!)
- Eggs - For binding! Watch this space for an eggless recipe coming soon!!!
- Milk - Needed to form the batter and moisten our dry ingredients so the crepes are light.
- Butter - Added fat for flavor and to prevent the crepes from feeling dry.
- Sugar - For sweetness, of course. Sub with jaggery or maple syrup.
- Salt - To balance the sweetness.
- Cinnamon/Cardamom Powder/Vanilla Extract - optional add ons to enhance the flavor.
Filling and Topping Ideas
- Whipped cream and fresh blueberries, with a maple syrup drizzle and fresh mint sprigs
- Strawberry jam and peanut butter filling with a desiccated coconut and chocolate sauce topping
- Nutella and chopped bananas
- Cinnamon stewed apple filling with a caramel sauce topping and dollop of whipped cream
- Any fresh fruits - we love fresh mangoes, strawberries, blueberries with some whipped cream
You can fold the crepes and add the toppings on top or fill them and roll them up and add more toppings - it’s completely up to you. Both types taste DELICIOUS
Richa’s Top Tricks
- Use a cast iron/dosa pan with an edge – crepe batters are runny and you don’t want to create a mess when you swirl it around the pan
- Brush your pan lightly with butter before adding the batter
- Melt the butter and cool it before adding to the blender or it’ll cook the eggs slightly
- The batter can be made ahead and refrigerated. Just give it a quick whisk before you use it
If you thought crepes are something you can only get at the mall or a fancy Parisian cafe, think again! They’re so easy to make at home and I love that I can add my own healthy twist to them to make them nutritious for my family. Ragi is a very forgiving flour to cook or bake with - so don’t be intimidated by it and give it a go, you’ll be surprised by how much you (and your kids) will love it.Â
Watch the Recipe Video
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Ragi Crepes
Ingredients
- 1 Cup Milk lukewarm
- ½ Cup Water lukewarm
- 3 Tablespoons Butter melted
- 2 Tablespoon Sugar or Jaggery Powder
- A pinch Salt
- 1 Teaspoon Vanilla Extract
- ½ Cup Whole Wheat Flour
- ½ Cup Ragi Flour
- 2 Eggs
- 1 Tablespoon Butter or Ghee for brushing
Instructions
- Add milk, water, 3 tablespoons of butter, sugar, salt, vanilla extract, whole wheat flour, ragi flour and eggs to a blender jar of a mixer or food processor. Blend until smooth and free of lumps. Remember that the consistency should be thin and runny for crepes. Set aside.
- Heat a dosa tawa or non-stick pan over medium heat. Brush with butter or ghee using a pastry brush and ensure that the pan is fully coated. Add a ladle full of batter to the centre of the pan and tilt and move the pan to make the batter fully cover the pan.
- Cook over medium heat for 2 minutes till the edges start leaving the pan and the crepe is completely set in the middle with no raw spots visible. Remove the crepe from the pan and transfer it onto a perforated plate. Serve warm topped with whipped cream and diced mango or fill it with cream and mango to make it into a roll!
Video
Notes
- Use a cast iron/dosa pan with an edge – crepe batters are runny and you don’t want to create a mess when you swirl it around the pan
- Brush your pan lightly with butter before adding the batter
- Melt the butter and cool it before adding to the blender or it’ll cook the eggs slightly
harini chandramouli says
Tried this recipe for breakfast today and it was a super hit!
Arushi Dua says
Easy quickie!
The right amount of sweetness with the hint of butter.
Great for snacking for kids