Ragi Crepes

5 from 4 votes

Ragi Crepes is a five-ingredient, five-minute recipe that's super healthy, light and easy to make. It's a great weekday kid-friendly and family-friendly breakfast.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: Indian American

Servings: people

Author: Richa

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

Nutrition