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Vegetable Crepe Recipe
Wheat and refined flour crepes stuffed with an assortment of veggies.
- Total Cook Time1 hr 10 mins
- Prep Time 10 mins
- Cook Time1 hr
- Recipe Servings4
- Expert
Ingredients of Vegetable Crepe
- For the Crepe
- 50 gm whole wheat flour
- 50 gm refined flour
- 150 ml milk
- 1 egg
- a pinch of salt and sugar
- For the filling
- 3 Tbsp sliced onions
- 1/4 cup sliced mushrooms
- 2 Tbsp chopped and blanched asparagus
- 2 Tbsp juliennes of peppers
- 1/4 cup sliced zucchini
- 1 Tbsp grated cheese
- 3 Tbsp steamed corn
- 2 tsp jalapeno peppers or green chillies
- 3 tsp olive oil
- salt and pepper to taste
How to Make Vegetable Crepe
HideShow Media1.
For the crepes, in a bowl sift in the whole wheat flour, refined flour and salt. Mix well.
2.
In a separate bowl, mix the eggs, milk and sugar.
3.
Fold the flour mixture into the egg mixture. Strain to remove any lumps.
4.
Ladle the mixture onto a non-stick pan to make thin pancakes. Keep aside.
5.
To prepare the filling, heat olive oil in a pan and add all the vegetables. Season and cook over high heat till they turn crunchy.
6.
Warm crepes one at a time. Sprinkle the grated cheese on top.
7.
Place the sauteed vegetables down the center of each crepe and fold the ends in to overlap.
8.
Place them on a plate, sprinkle with parsley and serve with tomato salsa or any other sauce.