Semolina Crepes

Gluten Free Soy Free Vegetarian Egg Free Nut Free

Auto Draft

Serving Size: 3-5

Calories per serving: 301

Fat per serving: 1.7gm

Semolina is a rich source of protein, very low in cholesterol. You’d be surprised at how versatile this main ingredient can be! Eat it for breakfast, lunch or dinner along with a sauce to accompany it's almost tasteless flavor; my favorite being a fiery tomato based chutney that I learned how to make from my sister-in-law, Holly. Most people like a coconut based chutney as well to accompany the crepe but it depends how you’re doing with time. In my case, I decided to take the easy route and go with what I had on hand.


For the crepes
2 cups semolina (ground and course)
1 cup plain yogurt
1 or ½ cup water
Canola/grapeseed/olive spray oil
For the tomato chutney
4 tomatoes (chopped into 4 large pieces)
½ onion (chopped)
2 garlic pods (mashed)
1 teaspoon mustard seeds
pinch of turmeric
2 whole red chillies (optional)
pinch of red chilli powder
pinch of asafoetida powder
Canola/grapeseed/olive oil


    For the crepes:
  1. Combine the semolina and yogurt in a large mixing bowl.
  2. Notice the consistency and add water as needed to get a thick but smooth batter - almost like a pancake batter.
  3. Add salt, mix well, cover and set aside for 10,15 minutes
  4. In a pan spray some oil only to lightly coat the pan. You don’t want the pan to get too hot but just hot enough so the spray oil doesn’t turn brown.
  5. With the heat on medium/low pour in 2 spoons of the batter with a ladle. Make tiny circles with the ladle once the batter hits the pan in order to spread out the batter to a perfect circle.
  6. Turn the heat on low so the crepe doesn’t burn.
  7. Once you see it changing color and going from a liquid to a solid take a spatula and flip to the other side. Wait a few minutes on each side till the crepe is all cooked through and has light brown spots.
  8. Pile them up in some foil while you finish cooking the others
  9. For the tomato chutney:
  10. In a hot pan add some oil. Once heated add mustard seeds and whole red chillies along with turmeric. Cook till mustard seeds start to crackle.
  11. Add the asafoetida powder and red chilli powder. Toss in the tomatoes and onions along with salt to taste and the garlic.
  12. Once the tomatoes get mushy and start darkening in color turn the heat off and let them cool.
  13. Transfer the contents of the pan into a blender and blend till the mixture becomes like a sauce.
  14. Serve the crepe in pieces of 2 or 4 and dip each piece into this tangy chutney for the perfect bite!

semolina crepes

No Comments Yet.

Leave a Reply


Sign up to receive FREE new recipes and updates.