French Crepes with Tomato and Spinach Stuffing


    For the Batter:

    Milk (Doodh) – 300 ml

    Refined flour (Maida) – 125 gms

    Eggs (Anda) – 2

    Salt – 1tsp

    Melted butter (pigla hua Makhan) – ½ tbsp

    For the Stuffing:

    Spinach (Palak) – 1 small bundle/ 1 cup, boiled, drained and finely chopped

    Cheese – ½ cup, grated

    Tomatoes (Tamatar) – 3-4, finely chopped

    (You may add grilled chicken pieces if you want to make non-veg crepe stuffing)

    Oil for crepes – 1 tsps

preparation method

Step 1- Mix Maida, salt in a bowl. Make a well-like space in the middle and add eggs and 100ml of milk. Whisk well. Pour remaining milk, melted butter and whisk the batter. This will be similar to a Dosa / pancake batter in terms of consistency and appearance.

Step 2 – In a flat pan with slightly rounded-edges, spread a tsp of oil evenly with food brush or tissue paper and heat. With the help of a bowl spread the batter evenly on the pan, flatten and cook on medium flame. Poke the edges, so that it does not stick to the pan.

Step 3 – Overturn pan on a plate to reveal cooked side which should be slightly brown and then place the uncooked side on the pan. Cook each side for 1-2 minutes till brown.

Step 4 – While the crepe is cooking, place 2 tsp of tomato, 2 tsp of spinach and cheese as stuffing and fold the crepe to envelope stuffing. Allow it to cook for 4 minutes. You can make 6-8 crepes depending on the size of your pan. (The batter can be refrigerated for 1-2 days)

Serves 3 - 4

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:10 Mins Cook: 15 to 30 minutes

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