Jalapeno Potato Crepes- Easy Indian Recipe with Flaxseed & Spinach

Last Updated on 2 months by Neha Deshmukh

Jalapeno Potato Crepes – Easy Indian Recipe with Flaxseed & Spinach

Hey everyone! I’m so excited to share this recipe with you. These Jalapeno Potato Crepes are a total game-changer – crispy, flavorful, and surprisingly easy to make. I first stumbled upon a similar version at a local street food stall, and I knew I had to recreate it at home. This version is packed with goodness thanks to the flaxseed and spinach, and it’s become a regular in my kitchen. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average crepes! They’re a delightful fusion of flavors and textures. The slight heat from the jalapeno perfectly complements the earthy potatoes, and the blend of flours gives them a wonderful, slightly nutty taste. Plus, they’re a fantastic way to sneak in some extra veggies. Honestly, they’re addictive!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious crepes:

• 1 cup all-purpose flour (about 120g)
• 2 tablespoons chickpea flour (besan) (about 20g)
• 3 tablespoons rice flour (about 24g)
• 2 tablespoons flaxseed powder (about 16g)
• Pinch of salt
• 1 Jalapeno (finely chopped)
• 2 potatoes (grated)
• 1 cup spinach (chopped, optional)
• 0.25 cup cilantro (optional)
• 1 teaspoon turmeric powder (optional)
• 1 teaspoon paprika (optional)
• Cooking oil (for the skillet)
• Water (as needed, about ¾ – 1 cup)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure these crepes turn out just right:

• Flaxseed Power: Don’t skip the flaxseed powder! It adds a lovely nutty flavor and a boost of omega-3s. You can easily make your own by grinding flaxseeds in a coffee grinder.
• The Flour Blend: The combination of all-purpose, chickpea, and rice flour creates a beautifully textured crepe. Chickpea flour adds a lovely flavor and helps bind everything together, while rice flour contributes to the crispiness.
• A Little Spice is Nice: Feel free to adjust the amount of jalapeno to your liking. If you’re sensitive to heat, remove the seeds and membranes.
• Crepe Variations Across India: You’ll find crepe-like dishes all over India! From dosa in the South to cheela in the North, these savory pancakes are a beloved part of our cuisine. This recipe is my take on a quick and easy version inspired by those regional favorites.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large mixing bowl, combine the all-purpose flour, chickpea flour, rice flour, flaxseed powder, and a pinch of salt. Give it a good whisk to make sure everything is evenly distributed.
2. Now, add the finely chopped jalapeno, grated potatoes, chopped spinach (if using), and cilantro (if using) to the bowl.
3. Gradually add water, a little at a time, while mixing. You want to create a thick batter – think pancake batter consistency. Don’t add all the water at once, you might not need it!
4. If you’re using them, stir in the turmeric powder and paprika for a beautiful color and a subtle flavor boost.
5. Heat a skillet or flat griddle over medium heat. Drizzle a little cooking oil around the edges.
6. Pour a ladleful of batter onto the hot skillet, and quickly spread it into a thin, circular crepe.
7. Drizzle a little more oil around the edges of the crepe.
8. Cover the skillet and cook for 3-4 minutes, or until the bottom is golden brown and crispy.
9. Flip the crepe carefully and cook for another 3-4 minutes on the other side, until it’s equally crispy.
10. Repeat with the remaining batter, stacking the cooked crepes as you go.

Expert Tips

• Hot Skillet is Key: Make sure your skillet is nice and hot before you start cooking. This will help the crepes get crispy.
• Thin is In: The thinner you spread the batter, the crispier the crepes will be.
• Don’t Overcrowd: Don’t try to cook too many crepes at once. Work in batches to ensure even cooking.

Variations

• Vegan Adaptation: This recipe is easily made vegan! Just ensure your all-purpose flour isn’t enriched with any animal products.
• Gluten-Free Adaptation: Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works great!
• Spice Level Adjustment: My friend, Priya, loves things really spicy, so she adds an extra green chili. If you prefer a milder flavor, reduce the amount of jalapeno or remove the seeds.
• Festival Adaptation: These crepes are perfect as a savory snack during festivals like Janmashtami or Ganesh Chaturthi. My family loves to serve them with a variety of chutneys.

Serving Suggestions

Serve these Jalapeno Potato Crepes hot, straight off the skillet! They’re delicious with:

• Mint chutney (a classic!)
• Tomato ketchup
• Yogurt dip
• A sprinkle of chaat masala

Storage Instructions

Leftover crepes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or microwave before serving. They won’t be quite as crispy, but still delicious!

FAQs

What type of oil is best for cooking these crepes?

You can use any neutral-flavored cooking oil, like vegetable oil, canola oil, or sunflower oil. I personally like using groundnut oil for a slightly nutty flavor.

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can! The batter can be made ahead of time and stored in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before using.

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes will add a lovely sweetness and vibrant color to the crepes.

Is this recipe suitable for kids? How can I adjust the spice level?

Yes, it is! Just omit the jalapeno or use a very small amount. You can also serve them with a cooling yogurt dip.

What is the best way to spread the batter thinly on the skillet?

Use the back of a spoon to gently spread the batter in a circular motion. Work quickly, as the batter will start to cook as soon as it hits the hot skillet.