Jowar Crepes With Mangoes
- 1 cup jowar flour (Sorghum flour)
- a pinch of salt
- 2 tablespoons caster sugar
- 2 eggs
- 1 + ¼ cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- ¼ cup diced mangoes, to top
- ¼ cup blueberries, to top
- In a large bowl, combine flour, salt and sugar
- In a separate bowl, mix eggs, milk, butter and vanilla. Beat well to ensure everything is well combined.
- While mixing, slowly add the wet ingredients to the dry ingredients. Beat until the batter is smooth and lump free.
- Let the batter rest in the fridge for 15-20 minutes.
- Brush a non-stick pan with a little butter and heat it on a stove with low heat.
- Use a ladle to pour ¼ cup mixture into the pan. Cook until the edges become golden brown and then flip to cook the other side.
- Repeat until the batter is finished. Top the crepes with fresh mangoes and blueberries
Recipe by Bake with Shivesh at https://bakewithshivesh.com/gluten-free-jowar-crepes-with-mangoes/
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