French Crepes With Vegetable & Cheese Stuffing
Recipe for the Crepes
Ingredients
1 egg 1/4 cup milk 1/2 cup water 3 /4 cup flour 1 tablespoon melted butter
Salt to taste Butter for greasing the pan
Directions
To make the batter, combine all of the ingredients in a blender and beat for 10 seconds. Place the crepe batter in the refrigerator for 10 minutes so no bubbles are formed when making the crepes..
Heat a medium-sized non-stick pan. Use 1/4 tsp butter to grease the pan. Pour 1 ounce of batter into the center of the pan and quickly swirl the pan to spread the batter evenly. Cook for 30 seconds on low-medium heatand flip. Cook for another 10 seconds and remove and lay it out flat so they can cool. Continue making the rest of them.
Recipe for the stuffing
Ingredients
1 cup Chopped & Steamed French beans(farazbi)
1/2 cup Shredded carrots
1/2 cup Finely chopped and steamed cauliflower
1/2 cup Steamed Green peas(watana)
1/2 cup Shredded Mozzarella Cheese
1/2 cup Shredded Pamesan Cheese
1/4 cup Cream
1/2 tsp Dried basil
1/4 tsp Dried oregano
1/4 tsp Black pepper powder
1/4 tsp Garlic Powder
Salt to taste
1 tbsp Butter
Directions
Heat a pan on medium heat, add one tablespoons of butter, to that add all the vegetables, cream, dry spices, salt and mix well and let it cook for 15 minutes uncovered on low heat, stirring occasionally. To that add the cheeses and turn off the heat. Let the cheese melt in there and mix well. Slightly mash the vegetable mixture. Let this mixture cool down slightly then while still warm take the crepes one at a time and place the filling in the center and wrap the crepe around the mixture according to whichever shape you like. Top it with mayonnaise and a dot of chili sauce.
Ingredients
1 egg 1/4 cup milk 1/2 cup water 3 /4 cup flour 1 tablespoon melted butter
Salt to taste Butter for greasing the pan
Directions
To make the batter, combine all of the ingredients in a blender and beat for 10 seconds. Place the crepe batter in the refrigerator for 10 minutes so no bubbles are formed when making the crepes..
Heat a medium-sized non-stick pan. Use 1/4 tsp butter to grease the pan. Pour 1 ounce of batter into the center of the pan and quickly swirl the pan to spread the batter evenly. Cook for 30 seconds on low-medium heatand flip. Cook for another 10 seconds and remove and lay it out flat so they can cool. Continue making the rest of them.
Recipe for the stuffing
Ingredients
1 cup Chopped & Steamed French beans(farazbi)
1/2 cup Shredded carrots
1/2 cup Finely chopped and steamed cauliflower
1/2 cup Steamed Green peas(watana)
1/2 cup Shredded Mozzarella Cheese
1/2 cup Shredded Pamesan Cheese
1/4 cup Cream
1/2 tsp Dried basil
1/4 tsp Dried oregano
1/4 tsp Black pepper powder
1/4 tsp Garlic Powder
Salt to taste
1 tbsp Butter
Directions
Heat a pan on medium heat, add one tablespoons of butter, to that add all the vegetables, cream, dry spices, salt and mix well and let it cook for 15 minutes uncovered on low heat, stirring occasionally. To that add the cheeses and turn off the heat. Let the cheese melt in there and mix well. Slightly mash the vegetable mixture. Let this mixture cool down slightly then while still warm take the crepes one at a time and place the filling in the center and wrap the crepe around the mixture according to whichever shape you like. Top it with mayonnaise and a dot of chili sauce.
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