The good thing about Vegetable Cheese Crepes is that they look really stylish, a kind of gourmet food and yet so simple and easy to make. The ingredients are very common and you will have these in your pantry at any time of the month.
Ingredients for vegetable cheese crepe
- 1 egg
- 2 cups of milk
- 1/2 cup of water
- 1 cup of flour 00
- 2 tablespoons of melted butter (unsalted)
- salt
- 1 cup of grated ricotta (paneer 100 grams)
- 1/2 cup grated cheddar cheese
- 1 medium onion, finely chopped
- 1 sliced pepper
- 1 grated carrot
- 1 tablespoon of minced garlic
- 2 or 3 green chillies (to taste)
- 1 teaspoon of cumin powder
- 1/4 teaspoon of turmeric powder
- 1 tablespoon of lime juice
- 2 teaspoons of red chili sauce
- 2 tablespoons of chopped coriander leaves
- 1/4 teaspoon of salt
- 5 tablespoons of cooking oil
For the egg-free crepes:
- 1/2 cup of milk (or a little more)
- 3/4 cup of water (or a little more)
- 1/4 teaspoon of baking soda
- 1 cup of flour (maida)
- 3 tablespoons of melted butter
- Pinch of salt
- 1 cup = 250 ml
How to make vegetable cheese crepe
- For the crepe: Mix 1 egg, 2 cups of milk, 1/2 cup of water, 1 cup of flour, 2 tablespoons of butter and salt in a large bowl until smooth batter is obtained.
- Heat a non-stick pan and grease it with a few drops of oil.
- Pour a full ladle (2 or 3 tablespoons) of batter into the pan and slowly rotate the pan so that the batter is evenly distributed over the pan forming thin crepes.
- Cook for 1 minute and flip the crepe and cook for another 30 seconds on the other side.
- Remove to a plate and cool before adding the filling.
- With this dough you will get 6 to 7 medium-sized crepes.For the filling: heat the oil in a saucepan and sauté the minced garlic until golden. Add the chopped onion and green chillies and sauté until translucent.
- Then add the chopped chilli, carrot, 1/4 teaspoon of turmeric powder, 1 teaspoon of cumin powder and salt. Fry the vegetables over medium-high heat for 1 minute.
- Now add the grated ricotta (paneer), lime juice, coriander leaves. Mix well and cook for 1 more minute until the paneer is well combined with the vegetables and spices. Don’t add too much salt as cheddar cheese is high in salt.
- Turn off the heat and add the grated cheddar cheese and red pepper sauce. You can add red chili sauce to your taste. Give one last stir so that everything is well blended.
- Remove from pan and set aside to cool before using as a filling.
- Take a crepe and keep the gold side facing up. Place the filling in the center and fold the crepe on all sides. You can stick the edges with leftover crepe batter or a mixture of flour and water. Please watch the above video to see how to fold the crepe.
- Heat 2 tablespoons of oil in a non-stick pan. Fry the crepe squares on both sides until golden and crisp.Serve hot.
