Spinach and Cheese Stuffed Crêpes
by Tarla Dalal
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Added to 315 cookbooks
This recipe has been viewed 17317 times
Wholesome crêpes filled with a toothsome mixture of spinach, tomato and cheese, this is a scrumptious treat that no kid can resist. The creamy cheese and tangy tomatoes make the vitamin and iron-rich spinach filling very tempting for kids, while the addition of wheat flour to the batter ensures a good dose of protein and calcium. All the more reason for moms to love the Spinach and Cheese Stuffed Crêpes as much as their kids do!
- Combine all the ingredients along with approx. ¾ cup of water in a deep bowl and mix well to make a smooth batter.
- Grease a 100 mm. (4") diameter non-stick pan using a little butter, pour ¼ cup of the batter and tilt the pan around quickly so that the batter coats the pan evenly.
- Cook the crêpe on each side using a little butter for 30 seconds approximately.
- Repeat with the remaining batter to make 4 more crêpes. Keep aside.
- Heat the butter in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes.
- Add the spinach, tomatoes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the cheese and mix well.
- Divide the mixture into 5 equal portions and keep aside.
- Place a crêpe on a flat, dry surface.
- Place a portion of the spinach and cheese filling in a row in the centre of the crêpe and roll it up tightly.
- Serve immediately.
Nutrient values (Abbrv) per piece
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