Savoury Crepes Recipe
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!
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
For the Crepes:
For the White Sauce:
For the Filling:
Instructions
- In a mixing bowl, whisk together the flour, milk, water, salt, egg (if using), and baking powder until you get a smooth batter.
- Stir in the melted butter or oil. Let the batter rest for 15-20 minutes.
- Heat a non-stick pan or crepe pan over medium heat and lightly grease it with butter or oil.
- Pour a ladleful of batter into the center of the pan and tilt the pan to spread the batter evenly into a thin layer.
- 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.
- In a saucepan, melt the butter and add the flour, stirring continuously to form a roux.
- Gradually add milk while stirring to avoid lumps. Add oregano and salt to taste.
- Cook until the sauce thickens. Set aside.
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions, green chili, and chopped garlic, sauté until onions are translucent.
- Add tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.
- Stir in the grated paneer, garam masala, and corn. Cook for another 2-3 minutes.
- Add cream cheese and mix until well combined.
- Garnish with fresh coriander leaves and set the filling aside.
- Place the cooked crepe on a plate.
- Spoon the prepared filling onto one side of the crepe.
- Fold the crepe over the filling and serve hot.
Prepare the Crepes:
Make the White Sauce:
Prepare the Filling:
Assemble the Crepes:
Note
- Experiment with different vegetables for the filling.
- Adjust spice levels according to your taste.
- Serve with a side of salad for a balanced meal.
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