Till now you would have heard of three cheese sauce or pizza and wondering what the heck is a three flour crape? Well, it is just crapes that uses three different flours in the batter! Yes, thats it!
I used three most commonly found flours in my cupboard: Whole-wheat flour, Ragi/Finger millet flour and Water chestnut flour. I know that Ragi/Finger millet flour and Water chestnut flour can be difficult for some of you to find where you live, so here is what you can do. Instead of Ragi/Finger millet flour, you can use use any other millet flour that you prefer. As a substitute of Water chestnut flour, you can always you Buckwheat flour (kuttu aata).
1/3 cup - Whole-wheat flour
1/3 cup - Ragi/Finger millet flour
1/3 cup - Water chestnut flour or Buckwheat flour (Kuttu aata)
1/2 cup - Jaggery or Coconut sugar
1/2 tsp - Powdered cinnamon
1/4 tsp - Salt
1 cup - Milk
1/4 cup - Yogurt
1 tbsp - Butter or Ghee if you are not using a non-stick pan
Combine all the wet ingredients and the jaggery/sugar in a mixing bowl and whisk until well combined.
In a different bowl, take the dry ingredients and mix it thoroughly.
Mix the dry ingredients along with the wet and whisk together to form the batter. Set the batter aside for 10-15 minutes.
Heat a frying pan that you will use to cook the pancakes. If this pan is non-stick, you won't need to brush the pan with butter or ghee. If not, brush some of it before pouring your batter into the pan each time.
Pour around 1/4 cup of the batter into the pan and swirl the pan to spread the batter.
Cover the pan with a lid and let it cook for a minute or two. Flip the crape and cook it on the other side until it starts to get slightly brown before taking it out.
These crapes are perfect for breakfasts or brunches. Serve these with some fruits, a drizzle of honey or maple syrup or dessert it up with some whipped cream or nutella filling and top it up with fruits.