July 19, 2011

Baked Vegetable Crêpes

Finally something new instead of the usual Indian and Italian.

My Mum was spending time with her favourite hobby- reading recipe books. But today, hobby became something productive, and we actually made something.

Taken from a Parragon published, 'the best ever Vegetarian' and adapted based on what veggies we had in the fridge and what seasoning we felt like using. (I can't find the chef's/authors name anywhere on the book).

So, here goes-

For the crepe mixture, mix together one beaten egg, 1 & 1/4 cup of milk and 1 tbsp of oil into 3/4 cup of sifted flour and a pinch of salt. Mix thoroughly till smooth and free of any lumps. Keep aside.

In a pan, fry together 4 cloves of chopped garlic and one chopped onion. Add half a green capsicum, also chopped and one cup of sweet corn. Seasonings- add what ever you feel like. I added lemon pepper, paprika, tiny bit of turmeric, oregano and salt. I then added some chunks of this type of meat substitute. Made from soya protein, I guess. My Mum has contact with some Monks from Taiwan who supply our kitchen with their meat-free inventions. For all you non-veg chefs, add your mince meat. Stir and fry well. Add 3 chopped tomatoes and continue frying for another 5 minutes.

Making the crepes is next. My mum did this part. It's sort of like making dosas. Same principle. 

Cheese sauce- Use Bechamel sauce recipe, but make it more cheesy.

Assemble the stuffed crepes- Place 2 or 3 tbsps of the mixture on one side of the crepe. Carefully fold whilst tucking in the sides. Arrange in a dish and pour the cheese sauce like a blanket over them. Grate more cheese over the top. I found some weird cheese in the fridge- Yorkshire Wensleydale with cranberries. But just use whatever cheese you have.

Bake in the oven for about 15-20 minutes, till the cheese on the top melts.

crêpe [kreyp] noun- a thin, light, delicate pancake.

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