by Tarla Dalal
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Delicate crepes filled with cottage cheese in a creamy makhani gravy.
- Mix the flour, cornflour, milk, salt and 1/2 cup of water. Mix the batter very well until no lumps remain.
- Grease a 150 mm. (6") diameter non-stick pan with a little melted butter.
- Pour 3 tablespoons of the batter and tilt the pan around quickly so that the batter coats the pan evenly.
- When the sides starts to peel off, turn the crepe around and cook the other side for 30 seconds.
- Repeat for the remaining batter, greasing the pan with melted butter when required.
- Heat the butter in a pan, add the onion, green chillies, ginger paste and garlic paste and fry for a few minutes.
- Add the tomatoes and cook till the mixture leaves the oil.
- Then add the cottage cheese, cream and salt and mix well.
- Remove from the fire and keep aside.
- Place each crepe on a dry surface and fill a quarter of it with the makhani gravy.
- Fold it to form a triangle.
- Repeat this with all the crepes.
- Place 2 crepes on each plate, pour a little makhani gravy on them and sprinkle with cheese.
- Serve hot with stir-fried vegetables.
- You can put the crepes filled with the makhani gravy in a baking dish, sprinkle grated cheese on it and grill it for better results.
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