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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
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