Crespelle By Ranveer Brar

Crespelle

Multigrain Italian wheat and soya flour crepes stuffed with a mushroom and onion filling.
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Serves

3

Cooking Time

15 Min

Meal Type

SAVOURY

Preparation Time

10 Min

Difficulty

Medium

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

PREPARATION

  1. 1

    In a bowl, add 1 cup all-purpose flour, ½ cup wheat flour, 2 eggs, 1½ cups milk and mix. Season it with salt and pepper and whisk again. Crespelle batter is ready. 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. Add 1 cup soymilk and simmer. Add 2 tbsp oil to the Crespelle mixture. On another pan, pour some mixture and spread evenly. Cook the Crespelle from both sides and transfer it to a baking tray. Divide it into two parts. Place the filling on one part and fold it into the shape of a cone. Bake in a preheated oven at 200-220’C for 8-10 minutes. Garnish the Crespelle with coriander sprigs.
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