Eggless Whole Wheat Crepes/ Paneer Stuffed Eggless Crepes

Eggless Whole Wheat Crepes/ Paneer Stuffed Eggless Crepes

This week in blogging marathon I have picked up crepes as my theme. Crepes are thin pancakes made from wheat flour or buckwheat flour. The thin batter is poured on a flat tawa or pan and is rotated in a circular motion to spread the batter as thinly as possible. When cooked on one side, it is flipped to cook on other side as well. It could be served as such or with a sweet or savoury filling.

When I was thinking about what can be made under crepes, it reminded me of my grandmother who was very fond of eating fried food. Even in her nineties, if she didn’t like the food she used to make pakoras or chillas for herself.

Chillas are pancakes that are shallow fried. These could be sweet as well as savoury. We normally make chillas with besan. She was so fond of chillas that if sometimes besan is not available, she would make batter with wheat flour and make chillas with it. As kids we used to make fun of it that dadi can eat anything of it is fried. But now I realise these are indeed very tasty and healthy too.

Finally I decided to make my grandmother’s pancakes or crepes though with a little variation.

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I didn’t used any oil to cook these crepes and added only 1 tbsp of oil in the batter. To make these crepes wholesome, I stuffed these with paneer bhurji and served with green chutney. I was surprised to see the reaction of whole family. They just loved the crepes

Paneer Stuffed Eggless Crepes

Print Recipe
Eggless Whole Wheat Crepes/ Paneer Stuffed Eggless Crepes
Paneer Stuffed Eggless Crepes
Prep Time 10 min
Cook Time 20 min
Servings
medium crepes
Ingredients
For Crepes
For Paneer Stuffing
Prep Time 10 min
Cook Time 20 min
Servings
medium crepes
Ingredients
For Crepes
For Paneer Stuffing
Paneer Stuffed Eggless Crepes
Instructions
  1. In a bowl, take all the ingredients under crepe and make a lump free batter. Keep aside.
  2. To make filling, heat oil in a pan. Add cumin seeds and let them splutter.
  3. Add onion, ginger and garlic and saute them till the is slight changes in color.
  4. Add chopped tomato and peas. Let them cook over low heat for about 5 minutes till peas get softened.
  5. Stir in all the spices and salt.
  6. Add crumbled paneer and cook for 2-3 minutes to absorb flavors.
  7. Finally add chopped coriander and take out of flame. Keep aside.
  8. to make crepes, heat a non stick dosa tawa or a flat surface pan over high heat. Smear it lightly with oil.
  9. Reduce the flame and pour ¼ cup of batter on tawa and spread it in circular motion to get it as thin as possible.
    Paneer Stuffed Eggless Crepes
  10. Let it cook on one side at medium high heat and then flip the side. Cook it on other side as well.
    Paneer Stuffed Eggless Crepes
  11. Remove from heat and fill paneer stuffing in it. Roll and serve with green chutney or tomato sauce.
    Paneer Stuffed Eggless Crepes
Share this Recipe
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I am sending this recipe for Blogging Marathon #82 Week 4 Day 1

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82

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Eggless Whole Wheat Crepes/ Paneer Stuffed Eggless Crepes

Print Recipe
Eggless Whole Wheat Crepes/ Paneer Stuffed Eggless Crepes
Paneer Stuffed Eggless Crepes
Prep Time 10 min
Cook Time 20 min
Servings
medium crepes
Ingredients
For Crepes
For Paneer Stuffing
Prep Time 10 min
Cook Time 20 min
Servings
medium crepes
Ingredients
For Crepes
For Paneer Stuffing
Paneer Stuffed Eggless Crepes
Instructions
  1. In a bowl, take all the ingredients under crepe and make a lump free batter. Keep aside.
  2. To make filling, heat oil in a pan. Add cumin seeds and let them splutter.
  3. Add onion, ginger and garlic and saute them till the is slight changes in color.
  4. Add chopped tomato and peas. Let them cook over low heat for about 5 minutes till peas get softened.
  5. Stir in all the spices and salt.
  6. Add crumbled paneer and cook for 2-3 minutes to absorb flavors.
  7. Finally add chopped coriander and take out of flame. Keep aside.
  8. to make crepes, heat a non stick dosa tawa or a flat surface pan over high heat. Smear it lightly with oil.
  9. Reduce the flame and pour ¼ cup of batter on tawa and spread it in circular motion to get it as thin as possible.
    Paneer Stuffed Eggless Crepes
  10. Let it cook on one side at medium high heat and then flip the side. Cook it on other side as well.
    Paneer Stuffed Eggless Crepes
  11. Remove from heat and fill paneer stuffing in it. Roll and serve with green chutney or tomato sauce.
    Paneer Stuffed Eggless Crepes
Share this Recipe
 

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Your email address will not be published. Required fields are marked *

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