Whole Wheat Crepes With Roasted Vegetables And White Sauce Recipe
Whole wheat crepes with roasted vegetables and white sauce is a very chic idea to feed vegetables to fussy eaters.
Whole wheat crepes with roasted vegetables and white sauce is a very chic idea to feed vegetables to fussy eaters. These wholesome stuffed crepes are nutritious, as well as tasty and can be served for breakfast, lunch or dinner. This is also a great way to use up leftover vegetables lurking in the crisper.
Whole Wheat Crepes With Roasted Vegetables And White Sauce with a hot cup of Espresso Coffee for your breakfast.
You might be interested in exploring other crepes too.
10 M
30 M
40 M
2 Servings
Ingredients
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Ingredients for the Whole Wheat Crepes
- 1 cup Whole Wheat Flour
- 3/4 cup Milk
- 2 Whole Eggs
- 1/2 teaspoon Nutmeg , grated
- 2-3 tablespoons Ghee , melted or butter
- Salt , to taste
- Water , as required
- 1-2 tablespoon Ghee , or butter to coat the pan (optional or you can use an oil spray) Ingredients for the Roasted Vegetables
- 1-1/2 cups Mixed vegetables , (corn, beans, carrots, mushrooms, broccoli, zucchini, peppers etc)
- 1 Onion , chopped
- 1 teaspoon Black pepper powder , crushed or ½ teaspoon paprika
- 4 cloves Garlic , minced
- 1 Fresh Herbs , (thyme, parsley, oregano etc)
- 1 tablespoon Butter
- Salt , to taste Ingredients for The White Sauce
- 2 tablespoons Whole Wheat Flour
- 2 tablespoon Butter
- 1 cup Milk
- 1/2 teaspoon Mustard powder , or paste
- 1 teaspoon Whole Black Peppercorns , crushed
- Salt , to taste
How to make Whole Wheat Crepes With Roasted Vegetables And White Sauce Recipe
To begin making Whole wheat Crepes with roasted vegetables and white sauce recipe, first make the crepe batter.
First, whisk together the eggs and milk in a mixing bowl.
Add the melted ghee (or butter) and grated nutmeg, stir in the wheat flour, salt and mix gently, but thoroughly, till there are no lumps.
Set the mixture aside for 15-20 minutes.
In a wok/pan/kadai heat the oil.
Add the onion and garlic and sauté for a few seconds.
Add the vegetables, sprinkle salt and pepper or paprika and cook for a few minutes, till they are still crunchy.
Take them off the heat, add herbs and keep aside.
Heat the butter in a saucepan.
Add the flour and sauté till it forms a paste.
Turn the heat to low and gradually add the milk, stirring continuously, with a whisk, so that no lumps are formed. Continue cooking and whisking till the sauce thickens.
Take off the heat, add salt, pepper, mustard and whisk well.
Place a large flat non-stick/griddle/crepe pan on the heat. Smear some ghee or butter evenly over it.
Pour a ladle full of the batter on the pan and immediately tilt the pan in a circular fashion to spread the batter evenly into a thin pancake.
Cook until the bottom is lightly browned, usually about 30-40 seconds.
Flip the crepe to cook on the other side for a few seconds. When full cooked, lay the crepe on a serving dish using a flat spatula.
Spoon over the filling on half the crepe or a quarter of the crepe. Fold over the other side and serve immediately topped with spoonful(s) of white sauce.
Whole Wheat Crepes With Roasted Vegetables And White Sauce with a hot cup of Espresso Coffee for your breakfast.
