1cupthick buttermilk1/2 cup yogurt plus rest water
1tablespoonolive oil / veg oil
Additional water for required batter like consistency .
Salt to taste .
Additional oil/ melted butter to brush the pan
Mix dry ingredients together. Add wet ingredients to dry ones and mix together adding sufficient water to get a dosa batter consistency.
Let the batter sit for 15 minutes.
Heat up a pan on low heat , scoop 3 tablespoon for 6"pan and ¼ cup batter for 8" pan in the center and swirl the pan to coat the base entirely and evenly . Cook the crepe on medium heat until top appears dry , say 1 minute. Loosen the sides of crepe carefully with spatula . Turn and cook on second side, about 20 seconds. Once cooked turn the crepe out onto a plate. Repeat with remaining batter, brushing pan with butter or oil .
If making on a skillet/ dosa pan, spread it like a dosa , 6 “ wide.
Generally crepe batter is quiet thin , thinner than dosa batter , but it didn’t work for me if I am skipping all purpose flour and making them healthy. If you like very thin crepes you will have to add all purpose flour. For above recipe omit oats and rice flour and add ½ cup all purpose flour instead. For thinner crepes use the pan and not the skillet. Use desired vegetable puree or completely skip it and add more liquid. These crepes are soft without baking powder. Make one and if they aren’t soft add a pinch of baking powder.
red velvet savory crepes florentine (eggless) https://www.carveyourcraving.com/red-velvet-savory-crepes-florentine-eggless/