Description
With a touch of spice, create delicate sweet or savory crêpes without the use of eggs or butter.
Ingredients
Scale
- 1/2 cup whole wheat flour / whole wheat pastry flour, I used regular Indian chakki atta
- 1/8 cup rice flour
- 1/8 cup all-purpose flour/ maida
- 1/4 cup chickpea flour/ besan
- 1/2 tsp salt
- 1/2 tsp sugar
- a pinch of nutmeg powder
- 1 tbsp olive oil
- 3/4 cup water
- 3/4 cup milk (can be any milk – soy/almond/regular)
- 1/4 tsp baking powder
- 1/2 bunch kale, de-stemmed & roughly chopped
- 2 ripe avocados
- Any pesto/chutney of your liking
Instructions
- Using a wire whisk and mix all the dry ingredients except baking powder. I refrigerated my batter overnight, and so, mixed in baking powder in the morning just before making crepes.
- Now slowly pour all of the wet ingredients, 1/4 cup at a time and whisk well until the batter is smooth and free of lumps. Use more or less water/milk until you reach the right consistency (see pic above).
- Refrigerate until use. If making crepes right away, mix baking powder evenly into the batter.
- Heat the saute pan on medium heat. To test if the pan is hot enough, sprinkle little water and it should sizzle right away. Slightly grease the pan with a folded kitchen towel / oil brush.
- Move the pan away from the stove and pour about 1/4 cup of batter in center of the pan. As you pour the batter, you have to simultaneously rotate the pan so that the batter spreads out even & thin. You have be really quick before the batter gets cooked.
- Return the pan to the stove and let the batter cook on medium heat. Cook until the top is completely dry and the sides are evenly browned. Use a spatula and go around the crepe to loosen the edges. Now, using your hands, gently pull the crepe out and turn it upside down. Cook for another 10-15 secs and slide the crepe away onto the serving plate.
- Repeat for the rest of the batter.
- Heat a tsp of oil and sauté roughly chopped kale with a pinch of salt until the leaves wilt.
- Spread sautéed kale, 1/4 sliced avocados, chutney along the centre line of the crepe and fold it from both the sides. Serve immediately and enjoy!
- Category: Breakfast
- Cuisine: French