Vegetable Cheese Crepes are savory crepes stuffed with a spicy preparation of mixed vegetables, cottage, and cheddar cheese.
The good thing about these 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. It takes almost 45 minutes to prepare them…again it depends on the quantity you are planning to make.
It was from a cookbook of Nita Mehta that I first got inspired to make these crepes. Vegetable Cheese Crepes were liked by all so I started preparing my own stuffing. And I have also experimented a lot with the recipe of a good crepe which can hold the stuffing well.
There are few things which you need to keep in mind while preparing these crepes. Always prepare the stuffing first so that it gets enough of time to cool down. After folding the crepes, keep them folded side down on a plate till you have finished folding others. By doing this the edges stick well and will not open while frying. And the final tip is….that always shallow fry the stuffed crepes just before serving. It is better not to freeze the crepes, whereas you can always freeze the stuffing. Only freshly made crepes taste good.
Watch the video here
Vegetable Cheese Crepes
Try these delicious vegetable cheese crepes for your breakfast or brunch party. Savory crepes stuffed with a spicy preparation of mixed vegetables, cottage, and cheddar cheese.
Ingredients
For Crepes
- 1 egg
- 2 cup milk
- ½ cup water
- 1 cup plain flour
- 2 tablespoon melted butter Unsalted
- ¾ tsp salt
For stuffing
- 1 cup grated cottage cheese paneer 100 grams
- ½ cup grated cheddar cheese
- 1 medium onion finely chopped
- 1 capsicum sliced
- 1 carrot grated
- 1 tablespoon chopped garlic
- 3 green chilies as per taste
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- 1 tablespoon lime juice
- 2 teaspoon red chili sauce
- 2 tablespoon chopped coriander leaves
- ¼ teaspoon salt
- 5 tablespoon cooking oil
For Eggless crepes:
- ½ cup milk or little more
- ¾ cup water or little more
- ¼ teaspoon baking soda
- 1 cup plain flour maida
- 3 tablespoon melted butter
- 1 Pinch of salt
Instructions
For Crepe:
- Mix 1 egg, 2 cups milk, 1/2 cup water, 1 cup plain flour, 2 tablespoon butter and salt in a large bowl till you get a smooth batter.
- Heat a non-stick pan and grease it with few drops of oil.
- Pour a ladle full (2 or 3 tbsp) of batter into the pan and slowly rotate the pan in such a way that batter spreads evenly over the pan making thin crepes.
- Cook for 1 minute and flip over the crepe and again cook for 30 seconds on the other side.
- Remove to a plate and cool before adding the stuffing.
- This batter will make 6 to 7 medium-size crepes.
For Stuffing:
- Heat oil in a saucepan and fry chopped garlic till light golden. Add chopped onion and green chilies and saute till translucent.
- Then add chopped capsicum, carrot, 1/4 teaspoon turmeric powder, 1 teaspoon cumin powder and salt. Fry the vegetables on medium-high heat for 1 minute.
- Now add grated cottage cheese (paneer), lime juice, coriander leaves. Stir well and cook for 1 more minute till paneer is well combined with veggies and spices. Do not add too much salt as cheddar cheese is high in salt.
- Switch off the flame and then add grated cheddar cheese and red chili sauce. You can add red chili sauce as per your taste. Give a final stir so that everything is well combined.
- Remove from the pan and set aside to cool before using as stuffing.
To prepare vegetable cheese crepes:
- Take a crepe and keep the golden side up. Place the stuffing in the center and fold the crepe from all sides. You can stick the edges with leftover crepe batter or a mixture of plain flour and water. Please watch the above-given video to see how to fold the crepe.
- Heat 2 tablespoon oil in a non-stick pan. Shallow fry the crepe squares on both sides till golden and crisp.
- Serve hot.
Video
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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