Assalamu Alaikum, foodies! Ramadan is here, and if you’re looking for a simple, delicious, and satisfying dish to break your fast, you’re in the right place. Today, we’re making spicy, well-seasoned crepes—a perfect balance of flavor and comfort. These crepes are easy to prepare, can be made ahead of time, and pair wonderfully with a refreshing drink to cool you down after a long day of fasting. Let’s get cooking!
Why These Crepes Are Perfect for Ramadan
During Ramadan, we all want meals that are quick to prepare, filling, and full of flavor. These spicy crepes check all the boxes! You can make them ahead of time and reheat them just before Iftar, or whip them up in minutes if you’re short on time. Plus, the spicy kick will awaken your taste buds after a day of fasting.
Ingredients (Serves 5)
For the Crepe Batter:
- 2 cups all-purpose flour
- 3 large eggs
- 2 cups milk (whole or plant-based)
- 1/2 cup water
- 2 tbsp melted butter (or olive oil)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust for spice level)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp turmeric (for color and depth)
For the Filling (Optional but Recommended):
- 1 cup cooked shredded chicken (or paneer for a vegetarian option)
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup grated cheese (cheddar or mozzarella)
- 1/4 cup chopped cilantro or parsley
- 1 tsp chili flakes (optional for extra heat)
For the Topping:
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup hot sauce (or salsa)
- Fresh cilantro or parsley for garnish
For the Refreshing Drink (Mint Lemonade):
- 4 cups cold water
- 1/2 cup fresh lemon juice
- 1/4 cup sugar (or honey, adjust to taste)
- 1/4 cup fresh mint leaves
- Ice cubes
Grocery List
Here’s what you’ll need to pick up:
- All-purpose flour
- Eggs
- Milk
- Butter or olive oil
- Salt, black pepper, paprika, cayenne pepper, garlic powder, onion powder, turmeric
- Shredded chicken or paneer
- Bell peppers, onions, cilantro/parsley
- Cheese (cheddar or mozzarella)
- Sour cream or Greek yogurt
- Hot sauce or salsa
- Lemons, fresh mint, sugar/honey
Cooking Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, whisk together the flour, salt, black pepper, paprika, cayenne pepper, garlic powder, onion powder, and turmeric.
- In a separate bowl, beat the eggs, then add the milk, water, and melted butter. Mix well.
- Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. The batter should be smooth and slightly runny.
- Let the batter rest for 15-20 minutes. This allows the flavors to meld and the flour to fully hydrate.
Step 2: Cook the Crepes
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter into the pan, swirling it around to create a thin, even layer.
- Cook for 1-2 minutes until the edges lift and the bottom is golden brown. Flip and cook for another 30 seconds.
- Repeat until all the batter is used. Stack the cooked crepes on a plate and cover with a towel to keep them warm.
Step 3: Prepare the Filling
- In a pan, sauté the diced onions and bell peppers until softened.
- Add the shredded chicken (or paneer) and chili flakes, cooking until heated through.
- Stir in the chopped cilantro or parsley and remove from heat.
Step 4: Assemble the Crepes
- Lay a crepe flat on a plate.
- Spoon a portion of the filling onto one half of the crepe. Sprinkle with grated cheese.
- Fold the crepe in half, then fold again into a quarter.
- Repeat with the remaining crepes and filling.
Step 5: Serve and Garnish
- Drizzle hot sauce or salsa over the crepes.
- Add a dollop of sour cream or Greek yogurt.
- Garnish with fresh cilantro or parsley.
Refreshing Mint Lemonade
- In a pitcher, combine cold water, lemon juice, and sugar (or honey). Stir until the sugar dissolves.
- Add fresh mint leaves and ice cubes.
- Stir well and serve chilled alongside the spicy crepes.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 18g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 2g
- Sugar: 4g
Useful Tips and Notes
- Make-Ahead Option: Prepare the crepes and filling the night before. Store them separately in the fridge. Reheat the crepes in a pan or microwave before serving.
- Adjust the Spice Level: If you prefer milder flavors, reduce the cayenne pepper and chili flakes.
- Vegetarian Option: Replace chicken with paneer or sautéed vegetables like mushrooms and spinach.
- Gluten-Free Option: Use a gluten-free flour blend for the batter.
Join Our Kitchen Companion Membership
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Get the Right Tools
To make these crepes effortlessly, you’ll need the right utensils. Check out my Amazon account for my top recommendations, from non-stick crepe pans to high-quality whisks. Every purchase supports this blog, and I earn a small commission—thank you for your support! Follow the link in my bio to shop now.
Final Thoughts
These spicy, well-seasoned crepes are a game-changer for your Ramadan meals. They’re quick, flavorful, and perfect for sharing with family and friends. Pair them with a refreshing mint lemonade, and you’ve got a winning Iftar combination.
Don’t forget to share your creations with me on social media—I’d love to see your culinary adventures!
Happy cooking, and may this Ramadan bring you peace, joy, and delicious meals. ✨
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