Baked Crêpes with Capsicum Sauce


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Scrumptious crêpes prepared with a batter of flours and milk, are stuffed with a mixture of sautéed capsicum and paneer, and topped with a creamy capsicum sauce, all set to be baked with a sprinkling of grated cheese. With its sumptuous filling and soothingly spicy topping, these Baked Crêpes with Capsicum Sauce make a perfect starter for any party. But then, we would not recommend waiting for your next party to prepare it – why not make it right away to enjoy a few special culinary moments with your loved and loving family?

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Preparation Time:    Cooking Time:    Baking Time:  15 minutes   Baking Temperature:  200°C (400 ° F)    Makes 5 crêpes
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For The Crêpes
1/2 cup plain flour (maida)
1/2 cup cornflour
1/2 cup milk
a pinch of salt
melted butter for greasing and cooking

For The Filling
1 cup crumbled paneer (cottage cheese)
1 tsp oil
1 tsp finely chopped green chillies
1/4 cup finely chopped red capsicum
salt and freshly ground black pepper (kalimirch) to taste

For The Capsicum Sauce
1 large sized capsicum , cut into half
1 cup milk
1 tbsp butter
1 tbsp plain flour (maida)
salt and freshly ground black pepper (kalimirch) to taste

Other Ingredients
1/4 cup grated processed cheese

Other Ingredients
1/4 cup grated processed cheese
butter for greasing

For the crêpes

  1. Combine the plain flour, cornflour, milk, salt and ½ cup of water in a deep bowl and mix well till the batter is smooth.
  2. Heat a non-stick tava (griddle), pour ¼ cup of the batter on it and spread in a circular motion to make a thick pancake of 100 mm. (4") diameter.
  3. Cook the crêpes on a medium flame, using a little butter, till it turns light brown in colour from both the sides.
  4. Repeat steps 2 and 3 to make about 4 more crêpes. Keep aside.

For the filling

  1. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for a few seconds.
  2. Add the red capsicum and sauté on a medium flame for 2 minutes.
  3. Remove the pan from the flame, allow the mixture to cool for 5 minutes.
  4. Add the paneer, salt and pepper and mix well. Keep aside.

For the capsicum sauce

  1. Boil 2 cups of water, add the capsicum. Boil for 5 minutes, drain and blend with milk in a mixer. Keep aside.
  2. Heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for a few seconds.
  3. Add the capsicum-milk mixture, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes or till the sauce thickens. Keep aside.

How to proceed

  1. Divide the filling into 5 equal portions and keep aside.
  2. Place a crêpe on a clean, dry surface and place a portion of the stuffing in the center and roll it up tightly.
  3. Repeat step 2 to make 4 more crêpes. Keep aside.
  4. Place the crêpes in a greased baking dish and pour the capsicum sauce evenly over it.
  5. Sprinkle cheese on top and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
  6. Serve immediately.

RECIPE SOURCE : Baked DishesBuy this cookbook
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