Parsi Style Crepes

Chapat are Parsi style crepes that are slightly thicker than French crepes but thinner than pancakes. They are great to serve for breakfast or as an evening snack.

For the Crepes:

  • 1 cup Whole-wheat Pastry flour (or All purpose flour)
  • 1/2 cup Semolina flour or fine Sooji rawa
  • 2 tablespoons Sugar
  • 1/4 teaspoon Ground Cardamom
  • 1/4 teaspoon Ground Cinnamon
  • 1/8 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 2 teaspoon Orange Zest (optional)
  • 1 1/4 cup dairy-free
  • 1 tablespoon Egg Replacer whisked in 3tbsp water (or 1 large Egg)
  • 1 teaspoon Vanilla extract
  • As needed Butter, for the pan

For the Toppings:

  • As needed Fruit Preserves
  • As needed Maple Syrup or Chocolate Syrup


  1. In a medium size mixing bowl, combine flours, sugar, spices, salt and orange zest (if using).
  2. In another bowl, combine milk, egg replacer mixture (or whisked egg) and vanilla extract.
  3. Add the wet ingredients to dry ingredients and mix until just combined. Set the mixture aside for 15~20 minutes. The batter should be of pouring consistency. Add more milk if it is too thick.
  4. Heat a 8″ non-stick pan on medium heat. Add a small pat of butter and wipe it off with a paper towel.
  5. Pour ¼ cup of batter into the pan. Gently swirl the pan around to evenly distribute the batter. Cook for about 1 minute or until the bottom of the crepe starts to leave the pan around the edges. Genty flip and cook for 10~15 seconds.
  6. Remove onto a plate and repeat with the remaining batter. Serve right away with toppings of choice.


Adjust the quantity of milk depending on the thickness of the batter. Batter should have a pourable consistency. Add more milk if the batter looks too thick. Add some flour if the batter looks too thin. Make these VEGAN by using non-dairy milk. My favorites are Almond or Oat milk. Sub the egg with egg replacer powder or use a flax egg. Non-stick pan or well seasoned cast iron pan is best to use here because they avoid sticking to the pan. Leftover crepes can be stored in an ziplock bag with parchment paper separating the crepes and frozen for up to 3 months.

Published on One Green Planet