French Crepes with Tomato and Spinach Stuffing

About French Crepes with Tomato and Spinach Stuffing

Ingredients

• Refined flour (maida) 125 gms
• Medium tomatoes, finely chopped 3 to 4
• Spinach, blanched, drained, finely chopped 1 small bunch
• Salt 1 tsp
• Eggs 2
• Milk 300 ml
• Melted butter ½ tbsp
• Processed cheese, grated ½ cup
• Oil as required

How to Make French Crepes with Tomato and Spinach Stuffing (Stepwise Photos)

Method

1. Take refined flour and salt in a bowl and mix. Make a well in the centre, put eggs and 100 ml milk into it and whisk well. Pour remaining milk, melted butter and whisk well to make a smooth batter. It should dosa batter like consistency.
2. Heat a non-stick flat pan with slightly rounded-edges, brush 1 tsp oil on it evenly. Pour ladle of batter on it and spread evenly and cook on medium heat.
3. Gently loosen the edges and overturn the pan on a plate to reveal cooked side which should be light brown. Gently slide it back into the pan with the uncooked side down so that it gets cooked similarly. Cook each side for 1-2 minutes.
4. While the crepe is cooking, place 2 tsps tomato, 2 tsps spinach and cheese in the centre, fold the crepe to envelope stuffing. Cook for 4 minutes.
5. Transfer the crepes onto serving plates and serve hot.
6. You can make 6-8 crepes depending on the size of your pan.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps