Savoury Crepes Recipe

Name: Savoury Crepes Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1/4 cup all-purpose flour (white flour); A pinch of salt; 1/4 cup baking powder; 1/4 cup water; 1 egg (optional); 1/2 tablespoon melted butter or oil; 1/2 tablespoon melted butter; 1/2 tablespoon all-purpose flour (white flour); 1/4 cup milk; 1 teaspoon oregano; Salt to taste; 1 tablespoon oil; 1 tablespoon chopped garlic; 1/4 cup finely chopped onions; 1/4 cup finely chopped tomatoes; Salt and chili flakes to taste; 1/4 cup grated paneer (Indian cottage cheese); 1/4 teaspoon cumin seeds; 1/4 teaspoon turmeric powder; 1/4 teaspoon red chili powder; 1/4 teaspoon garam masala; 1 green chili, finely chopped; 1/2 cup corn; Fresh coriander leaves for garnish; 1/2 cup cream cheese

Taste Spread January 5, 2024 0 Comments

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Savoury Crepes with a delightful filling of cherry tomatoes, zucchini, and spinach, topped with a luscious white sauce, create a breakfast or brunch dish that’s both delicious and nutritious. Enjoy the cafe-style experience in the comfort of your home with this ‘crepe-tastic’ twist to kickstart your day!

Savoury Crepes Recipe

Author: Taste Spread Cooking Method: Stovetop Cuisine: Italian Courses: Breakfast Recipe Keys: Breakfast R Recipe S Savoury Crepes Recipe

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Prep Time 30 mins Cook Time 45 mins Total Time 1 hr 15 mins Difficulty: Intermediate Servings: 1 Calories: The calorie content may vary based on specific ingredients and portion sizes. Best Season: Suitable throughout the year

Ingredients

Servings

For the Crepes:

¹⁄₄ cup all-purpose flour (white flour)
A pinch of salt
¹⁄₄ cup baking powder
¹⁄₄ cup water
1 egg (optional)

¹⁄₂ tbsp melted butter or oil

For the White Sauce:

¹⁄₂ tbsp melted butter
¹⁄₂ tbsp all-purpose flour (white flour)
¹⁄₄ cup milk
1 tsp oregano

Salt to taste

For the Filling:

1 tbsp oil
1 tbsp chopped garlic
¹⁄₄ cup finely chopped onions
¹⁄₄ cup finely chopped tomatoes
Salt and chili flakes to taste
¹⁄₄ cup grated paneer (Indian cottage cheese)
¹⁄₄ tsp cumin seeds
¹⁄₄ tsp turmeric powder

¹⁄₄ tsp red chili powder

¹⁄₄ tsp garam masala

1 green chili, finely chopped

¹⁄₂ cup corn

Fresh coriander leaves for garnish

¹⁄₂ cup cream cheese

Instructions

Prepare the Crepes:

In a mixing bowl, whisk together the flour, milk, water, salt, egg (if using), and baking powder until you get a smooth batter.

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Stir in the melted butter or oil. Let the batter rest for 15-20 minutes.

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Heat a non-stick pan or crepe pan over medium heat and lightly grease it with butter or oil.

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Pour a ladleful of batter into the center of the pan and tilt the pan to spread the batter evenly into a thin layer.

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Cook for about 1-2 minutes on one side until the edges start to lift and the bottom is golden brown. Flip and cook the other side for about 30 seconds. Repeat until all crepes are made.

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Make the White Sauce:

In a saucepan, melt the butter and add the flour, stirring continuously to form a roux.

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Gradually add milk while stirring to avoid lumps. Add oregano and salt to taste.

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Cook until the sauce thickens. Set aside.

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Prepare the Filling:

Heat oil in a pan over medium heat.

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Add cumin seeds and let them splutter.

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Add chopped onions, green chili, and chopped garlic, sauté until onions are translucent.

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Add tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.

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Stir in the grated paneer, garam masala, and corn. Cook for another 2-3 minutes.

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Add cream cheese and mix until well combined.

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Garnish with fresh coriander leaves and set the filling aside.

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