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Mexican Crepes | Rajam paneer crepe | Baked Vegetarian Mexican Crepe |

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Tarla Dalal

26 June, 2018

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મેક્સીકન ક્રેપ્સ | રાજમ પનીર ક્રેપ | બેક્ડ વેજીટેરિયન મેક્સીકન ક્રેપ | - ગુજરાતી માં વાંચો (Crepes Mexicana in Gujarati)

Table of Content

About Crepes Mexicana

Ingredients

Methods

Nutrient values

Mexican Crepes | Rajam paneer crepe | Baked Vegetarian Mexican Crepe |

Mexican Crepes are a vibrant fusion of flavors that bring together the zest of Mexican cuisine with the comfort of a soft, thin crepe. This dish, featuring Rajma Paneer Crepe or Baked Vegetarian Mexican Crepe, combines protein-rich refried beans, spicy salsa, and a flavorful cottage cheese (paneer) mixture, all wrapped in delicate crepes and baked to golden perfection. It’s a wholesome and satisfying meal that’s perfect for lunch, dinner, or even as a show-stopping brunch option.

The highlight of this recipe is the cottage cheese mixture. To make it, heat a bit of oil, sauté onions, then add crumbled paneer, zucchini, boiled sweet corn, dried oregano, salt, and a touch of pepper. This blend of textures—from the crunch of vegetables to the softness of paneer—creates a rich filling bursting with flavor. Finally, mix in fresh coriander (dhania) for a burst of freshness. This mixture, divided into equal portions, forms the heart of each Rajma Paneer Crepe.

To assemble, place a crepe on a flat surface, spread a portion of refried beans on one side, then layer the paneer mixtureand top it with uncooked salsa for a spicy kick. Roll the crepe tightly to seal in the filling. Repeat the same process to make five delicious vegetarian Mexican crepes. The combination of beans and paneer ensures a great balance of protein, fiber, and flavor, making this recipe both hearty and nutritious.

Once the crepes are rolled, it’s time to turn them into baked perfection. Arrange them neatly in a baking dish, brush with a little milk, and sprinkle generously with grated processed cheese. Baking at 200°C (400°F) for about five minutes allows the cheese to melt beautifully, forming a golden, gooey layer on top that adds richness and visual appeal. This step transforms simple crepes into irresistible baked Mexican delights.

The final touch comes from the garnish—a sprinkle of finely chopped spring onion greens adds color, freshness, and a subtle crunch. Serve these baked vegetarian Mexican crepes hot, right out of the oven, with extra salsa or sour creamon the side. Each bite delivers layers of flavor—creamy, cheesy, spicy, and tangy—all in perfect harmony.

Whether you’re hosting a family dinner or craving something international yet vegetarian, these Mexican Crepes with Rajma and Paneer are a must-try. They blend Indian and Mexican flavors in a creative way, offering a dish that’s comforting, nutritious, and visually stunning. With their refried beans, cottage cheese, and zesty salsa, these eggless, baked vegetarian Mexican crepes prove that healthy food can be exciting, indulgent, and full of global flair! 🌮🧀✨

Ingredients

for Mexican Crepes

5 crepes

3/4 cup refried beans

5 tsp uncooked salsa

For The Cottage Cheese Mixture

1/4 cup crumbled paneer (cottage cheese)

1 tbsp oil

1/4 cup finely chopped onion

1/4 cup finely chopped zucchini

1/4 cup boiled sweet corn kernels (makai ke dane)

1/2 tsp dried oregano

salt to taste

1 tbsp finely chopped coriander (dhania)

freshly ground black pepper (kalimirch) to taste

For The Baking

1/2 tbsp milk for brushing

1/2 cup grated processed cheese

For The Garnish

1 tbsp finely chopped spring onion greens

Method

For the cottage cheese mixture

Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the paneer, zucchini, corn, dried oregano, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Switch off the flame, add the coriander and mix well. Divide the mixture into 5 equal portions and keep aside.

How to proceed

Divide the refried beans into 5 portions. Keep aside.
Place a crepe on a clean, dry surface and place a portion of the beans on one side of the crêpe.
Put one portion of the cottage cheese mixture evenly over it.
Put 1 tsp of salsa on top of the refried beans.
Roll it up tightly.
Repeat steps 2 to 5 to make 4 more crêpes.
Arrange the crepes in a baking dish.
Brush the crepes with milk.
Sprinkle the cheese on top and bake in a hot oven at 200°c (400°f) for 5 minutes.
Serve hot garnished with spring onion greens.