French Crepes with Tomato and Spinach Stuffing

French Crepes with Tomato and Spinach Stuffing

From   Firangi Tadka

Prep: 20 minutes

Cook: 50 minutes

Method: Moderate

Course: Snack

Type: French

A classic French snack that can be served at breakfast


  • Refined flour (maida) 125 gms
  • Medium tomatoes, finely chopped 3 to 4
  • Spinach, blanched, drained, finely chopped 1 small bunch
  • Salt 1 tsp
  • Eggs 2
  • Milk 300 ml
  • Melted butter ½ tbsp
  • Processed cheese, grated ½ cup
  • Oil as required


  • Take refined flour and salt in a bowl and mix. Make a well in the centre, put eggs and 100 ml milk into it and whisk well. Pour remaining milk, melted butter and whisk well to make a smooth batter. It should dosa batter like consistency.
  • Heat a non-stick flat pan with slightly rounded-edges, brush 1 tsp oil on it evenly. Pour ladle of batter on it and spread evenly and cook on medium heat.
  • Gently loosen the edges and overturn the pan on a plate to reveal cooked side which should be light brown. Gently slide it back into the pan with the uncooked side down so that it gets cooked similarly. Cook each side for 1-2 minutes.
  • While the crepe is cooking, place 2 tsps tomato, 2 tsps spinach and cheese in the centre, fold the crepe to envelope stuffing. Cook for 4 minutes.
  • Transfer the crepes onto serving plates and serve hot.
  • You can make 6-8 crepes depending on the size of your pan.