View the original recipe via:
Peel and finely chop the garlic cloves and ginger root. Heat a bit of oil in a skillet and sauté the garlic and ginger shortly.
Add cumin and cook for about a minute more and, then transfer it to the medium-sized bowl.
Also add milk and the eggs one at a time. Gradually add flour and stir with a whisk to create a smooth batter. Season the batter with pepper, salt and a small dash of oil.
Heat a bit of butter in a skillet and add a spoonful of batter, make sure to coat the skillet with just a thin layer. You want the crepes to have a light color, so turn them over and cook for a short time on both sides.
Transfer the thin pancake to a plate and cover with a second plate that's upside down, to keep the crepes warm. Repeat for the rest of the batter and serve as a side dish with a lovely curry, enjoy!