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Main Ingredients | Refined flour, Salt |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup refined flour
- Salt to taste
- Crushed black peppercorns to taste
- Milk as required
- 4-5 fresh parsley sprigs chopped
- A pinch baking soda
- Oil for greasing
Stuffing
- 1 tablespoon oil
- 5-6 babycorns, blanched and finely chopped
- 1 medium green capsicum finely chopped
- ½ purple cabbage chopped
- 1 teaspoon pav bhaji masala
- Salt to taste
- Crushed black peppercorns to taste
- 4 tablespoons tofu, finely chopped
- 2 tablespoons cheese spread
Method
- Take flour in a bowl, add salt, crushed peppercorns and sufficient milk and mix till you get a semi-thick and smooth batter.
- Finely chop parsley, add to batter and mix well. Set aside for 10 minutes.
- To prepare stuffing, heat oil in a non-stick pan, add babycorn, green capsicum and purple cabbage, mix and sauté for 1 minute.
- Add pav bhaji masala, salt and crushed black peppercorns and mix. Add tofu and cheese spread and mix well.
- Heat another non-stick pan.
- Add a little water to the batter and mix. Add baking soda and mix well.
- To prepare each crepe, pour a ladleful of batter in hot pan, swirl the pan to spread it evenly and cook for 1 minute. Put some stuffing on one end of the crepe and fold the other end over it.
- Keep the crepes on a serving plate and serve hot.
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