Crespelle
Multigrain Italian wheat and soya flour crepes stuffed with a mushroom and onion filling.
Crespelle Recipe by Chef Ranveer Brar
Serves

- 3

Cooking Time

-15 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 1 Cup All Purpose Flour
  • 1/2 Cup Wheat Flour
  • 2 Eggs
  • 1 1/2 cups milk
  • salt
  • black pepper powder
  • 4 - 5 Chopped Garlic
  • 1 Chopped Onion
  • 1 tbsp Oil
  • 4 to 5 Sliced Mushrooms
  • 1/2 Cup All Purpose Flour
  • 1 Cup Soy Milk
  • 2 tbsp Oil

HOW TO PREPARE CRESPELLE

  1. 1

    In a bowl, add 1 cup all-purpose flour, ½ cup wheat flour, 2 eggs, 1½ cups milk and mix.
  2. 2

    Season it with salt and pepper and whisk again.
  3. 3

    Crespelle batter is ready.
  4. 4

    In a pan, heat 1 tbsp oil and add 4-5 chopped garlic, 1 chopped onion, 4-5 chopped mushrooms, salt, ½ cup all-purpose flour and mix well.
  5. 5

    Add 1 cup soymilk and simmer.
  6. 6

    Add 2 tbsp oil to the Crespelle mixture.
  7. 7

    On another pan, pour some mixture and spread evenly.
  8. 8

    Cook the Crespelle from both sides and transfer it to a baking tray.
  9. 9

    Divide it into two parts.
  10. 10

    Place the filling on one part and fold it into the shape of a cone.
  11. 11

    Bake in a preheated oven at 200-220’C for 8-10 minutes.

About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar

Chef

>Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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