Crepe is a thin pancake, which has originated from France. Crepes are differentiated with the filling used – sweet crepes or savoury crepes/galette. Savoury crepes are consumed either for lunch or dinner and can also be a part of brunch. Here we explain a kind of vegetarian savoury crepe recipe.
Ingredients for 10 Portions
| Qty | Unit | Description |
|---|---|---|
| Crepes : | ||
| 0.240 | Kg | Whole wheat flour |
| 0.240 | Litre | Milk |
| 0.010 | Kg | Salt |
| 0.100 | Kg | Refined flour |
| 5.000 | Nos | Eggs |
| 0.200 | Kg | Butter |
| Filling / Stuffing : | ||
| 0.030 | Litre | Olive oil |
| 2.000 | Kg | Spinach – chopped |
| 0.350 | Kg | Feta cheese |
| 0.100 | Kg | Sundried tomatoes |
| 0.050 | Kg | Pinenuts |
| 0.100 | Kg | Onion – chopped |
| 0.020 | Kg | Garlic – chopped |
| 0.006 | Kg | Black pepper – crushed |
| 0.300 | Litre | Cream |
| Topping & Garnish : | ||
| 0.050 | Kg | Basil – chopped |
| 0.100 | Kg | Parmesan – grated |
Method:
- Make a thin batter with all the crepe ingredients and keep for 30 mins.
- For stuffing – sprinkle some olive oil to a pan, add the ingredients one by one to the greased pan …
- Garlic, onion, spinach, cream, black pepper, salt, pine nuts
- Saute till water evaporates. Add chopped sundried tomato. When the mixture gets cooled, add feta cheese
- Cook crepe on a crepe griddle and spread the stuffing mixture on half portion.
- Top the stuffing with a little of basil and Parmesan cheese. Flip the other half to make it half-moon.
- This can be cut and served on a plate or rolled and placed in a crepe holder & serve.