Vegetable Crepe Recipe

 
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Vegetable Crepe
  • Chef: Neeta Nagraj, Jaypee Vasant Continental
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

Wheat and refined flour crepes stuffed with an assortment of veggies.

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

  • 1.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.

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