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Vegetable Cheese Crepes
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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.
Course Breakfast, Brunch, Snack
Cuisine Global
Keyword Crepes, Eggless Crepes, Vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 7 crepes
Author Shanaz Rafiq

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