All Veg Recipe for Savory French Crepes!

Posted

December 22, 2015


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Try this All Vegetarian Spin on the Classic French Crepes, warm cheesy, melt in the mouth with a delicious filling of Aubergine and Peas…. YUMMMY!
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Method:
For the filling….
Heat oil, and sauté 1 med size finely chopped onion and 2-3. cloves of garlic till translucent.
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Add 2 med size peeled and diced Aubergine (eggplant) and cook till soft.
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Add 2 med size chopped tomatoes, salt, paprika and nutmeg.
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Cook till tomatoes melt. Add boiled peas.
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Cook till the eggplant start to melt…about 4-5 minutes. Taste and adjust seasoning if needed. Add a tsp of sugar if u like.
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PS: you can also used my Mushroom spinach sauté as a filling for these crepes!
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For the béchamel(white) sauce….
Melt 2 tbsp butter. Add 2 tbsp of flour, cook for a minute, add 2 cups milk. Simmer on medium heat, stirring constantly till sauce thickens and coats back of spoon. Add 2 tbsp of cheese and stir to blend.
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For the Veg Crepes…
Blend 1/2 cup all purpose flour with 1/2 cup corn starch, 1/2 cup milk and 1/2 cup water into a thin smooth batter.
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Heat a nonstick pan. Grease lightly with butter, wipe clean with. Wet cloth. Spread a thin layer of batter.
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Cook for a few seconds…till it starts to gently curl up from the sides. Flip and cook for a few seconds on the other side too. Transfer to a foil covered plate.
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Do not over cook crepe….they should look pale white!
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Now, spread 2 spoons of the filling at the centre of each crepe.
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Spread a tsp of béchamel sauce next to the filling…
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and bring one side of crepe to cover filling.
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Spread another tsp of béchamel sauce…
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and roll the other side in.
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Continue making crepe rolls till you use up all the crepes and filling.
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Place rolls next to one another, in a baking dish.
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Cover liberally with béchamel sauce.
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Sprinkle with grated cheese and some thyme/parsley.
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Bake in 425F oven till golden and bubbly….serve warm!
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Inspiration: Tarla Dalal

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