Gluten Free Savoury Crepes
Have you tried the regular Palak Paneer with the twist of Fresh Green Garlic? No? Try this
Prep. : 15 Mins
Cook : 15 Mins
Total Time :
30-35 minutes
Cuisine : Indian
Servings : 3
For The Batter:-
Buckwheat flour(kuttu ka aata) – ¼ cup
Raw sugar – 1 tsp
Milk- ¼ cup
Egg- 1
Melted butter – 1 tbsp
Water- 2 tbsp
For The Filling:-
Heart shaped Fried Egg
Baby spinach
Cheddar cheese
For The Garnish:-
Fresh microgreens
Cherry tomatoes
Bagel seasoning
- In a large mixing bowl add buckwheat flour along with raw sugar, melted butter, milk and egg, whisk vigorously so you don’t have any lumps. Add water little by little to adjust the crêpe batter consistency. It should be fairly thin(As shown in the video) keep it aside.
- For a heart shape fried egg, heat oil in a pan and grease the cookie cutter with oil, place it in the centre of the pan and break an egg in it. Allow it to cook on low flame till the egg white gets firm. Once done switch off the flame and keep the pan aside. (It will further cook in it’s residual heat.)
- Now heat a crêpe pan, lightly brush it with melted butter and pour about ¼ cup of batter, swirl the pan in a circular motion so the batter spreads and coats pan surface evenly. Let it cook on low flame.
- Add the baby spinach leaves and grated cheese on the crêpe, cover the pan and allow the cheese to melt and spinach to wilt.
- Once the crêpe starts leaving the pan from the sides, just fold it like an envelope and switch off the flame.
- Now remove the cookie cutter from the other pan and place the heart- shape fried egg on top of the crêpe.
- Place on a serving plate, garnish with microgreens, halves of cherry tomatoes and sprinkle some bagel seasoning. Serve immediately.
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