Spinach crepes are light and packed with the goodness of spinach, making them an excellent choice for a nutritious breakfast, snack, or even a light lunch. These crepes are rich in vitamins, minerals, and fiber, making them a healthy and delicious option.
INGREDIENTS FOR SPINACH CREPE :-
- 1 cup besan
- Salt to taste
- Pinch of black pepper
- Water as required
- 100 gms paneer
- Salt to taste
- 4 tsp pepper powder
- 1/4 cup milk
- 1 tbsp oil
- 1 tbsp garlic, finely chopped
- 1 onion, thinly sliced
- Handful of spring onion, finely chopped
- Handful of spinach, roughly chopped
- Salt to taste
- Pinch of pepper
- 1 tbsp oregano
- 1 tbsp chilli flakes
- 2 tbsp processed cheese, grated
- 2 tbsp processed cheese, grated
- 1 tsp oregano
- 1 tsp chilli flakes
PREPARATION METHOD FOR SPINACH CREPE:-
- Mix the besan, salt, pepper, and water in a bowl to a smooth liquid consistency and keep it aside.
- Blitz the paneer, salt, pepper, and milk to a smooth puree.
- Now Heat oil in a pan. Add garlic, onion, spring onion, spinach, salt, pepper, oregano, and chili flakes and mix well. Let the spinach wilt a little.
- Add in half the paneer puree and cheese and mix well.
- On a non-stick tawa, add in some of the besan batter and flatten it out like a dosa/chilla. Cook for 2-3 minutes until golden brown. Flip and cook for 20-30 seconds.
- Heat the remaining paneer puree with some cheese, oregano, and chili flakes till it thickens slightly for dipping purposes. Stuff the onion filling in the crepe. Fold and serve with some paneer sauce and dig in!
NUTRITIONAL VALUE PER 100 g: –
Calories: 80 kcal
Protein: 4g
Fat: 2.5g
Carbohydrates: 9g
Fiber: 1.5g
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