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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.
  12. 12

    Garnish the Crespelle with coriander sprigs.
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