Parsi Style Crepes Chapat Recipe

I love making pancakes and waffles for breakfast on the weekends. On every weekend mind you, though my kids would LOVE it if I made them every weekend. In my quest to expand my weekend breakfast repertoire, I tried these Parsi style crepes called Chapat.

Chapat | Parsi Crepes:

Recipe for from Peri’s Spice Ladle. If you are looking for some amazing Parsi recipes and insight into Parsi cuisine, then head on over to her site. What I have learnt is that Parsi crepes are similar to French Crepes. But they are flavored with spices like cardamom and cinnamon making them absolutely delicious. Texture wise they are thicker than a traditional crepe but wider and thinner than a pancake.

Easy Crepe Recipe:

These Indo-Persian fusion crepes are very easy to make. Mix the dry ingredients, add the wet ingredients and set aside for a few minutes for the batter to thicken. Make crepes and enjoy. These are great to serve for breakfast or as an evening snack. Also great to make for Valentine’s day or Mother’s day for breakfast in bed. is fast approaching these crepes with berries is the perfect dish to serve for your mom.

Ingredients for Parsi Style Crepes:

All purpose flour is the main ingredient. I substituted it with whole wheat pastry flour for some added fiber and nutrition, they still turned out still soft and delicious. Another important ingredient is semolina flour or fine sooji rawa. This gives the chapat a hearty texture that is unique to these Parsi style crepes. You can adjust the amount of sugar based on your personal preference. I kept it to a minimum, so you can option to drizzle more syrup while eating. If served with fresh fruit, then I don’t think there is any need for more sugar in the recipe.

How to make Perfect Chapat:

Thickness of the batter determines how good these crepes are going to turn out. The amount of milk/ liquid to add to the batter depends on a number of factors. Please use the quantity in the recipe as a guideline and add more if the batter looks too thick. This recipe can be easily made Vegan by substituting milk with non-dairy milk. My favorite would be either almond or oat milk. Use egg replacer powder or a flax egg instead of the egg.