Jowar Crepes With Mangoes
Serves: 12 crepes
  • 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
  1. In a large bowl, combine flour, salt and sugar
  2. In a separate bowl, mix eggs, milk, butter and vanilla. Beat well to ensure everything is well combined.
  3. While mixing, slowly add the wet ingredients to the dry ingredients. Beat until the batter is smooth and lump free.
  4. Let the batter rest in the fridge for 15-20 minutes.
  5. Brush a non-stick pan with a little butter and heat it on a stove with low heat.
  6. 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.
  7. Repeat until the batter is finished. Top the crepes with fresh mangoes and blueberries
Recipe by Bake with Shivesh at