Thursday, October 14, 2010

Crêpe with vegetables

For the Crêpe :
Refined Flour ( Maida) - 1 cup
Milk - 1/2 cup
Salt - to taste
Sugar - 1/2 tsp
Baking powder - 1/4 tsp

( Beaten egg for a coating - optional)

Any filling can be used.  Just make a curry with whatever you fancy.  We had shredded vegetables - cabbage, juliennes of red, yellow and green pepper, boiled corn.  Some spicy sauces / spice powders were added and generally turned into a tasty curry.

Grated cheese
Raw onion, capsicum - finely diced or sliced for the final serving. ( optional)

Take a pan.
Smear a little oil
Place the palm about 3 inches over the pan to make sure the pan is adequately hot.
Make a crêpe with the batter.
When slightly done and the sides are loosening at the sides.
Turn. Keep awhile - do not allow to brown at this stage.
Flip again.  Pour a little beaten egg on the crepe.
Turn over gently.  Allow the egg to set.  Flip again. 
( No particular rules here - just do whatever you think right)
Fill the crepe in the centre with the curry.
Top with grated cheese and a little raw onion and capsicum.

Alternately - Place the crêpe onto a plate, place the filling on one side, and roll it.

Eat hot.  If necessary with a sauce.  I found that quite unnecessary.  .

1 comment:

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