drained, finely chopped 1 small bunch
Salt 1 tsp
Milk 300 ml
Melted butter ½ tbsp
grated ½ cup
Oil as required
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.
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.
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.
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.
Transfer the crepes
onto serving plates and serve hot.
You can make 6-8
crepes depending on the size of your pan.