1

To begin making Whole wheat Crepes with roasted vegetables and white sauce recipe, first make the crepe batter.

To make Crepe Batter

1

First, whisk together the eggs and milk in a mixing bowl.

2

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.

3

Set the mixture aside for 15-20 minutes.

To make Roasted Vegetables

1

In a wok/pan/kadai heat the oil.

2

Add the onion and garlic and sauté for a few seconds.

3

Add the vegetables, sprinkle salt and pepper or paprika and cook for a few minutes, till they are still crunchy.

4

Take them off the heat, add herbs and keep aside.

To Make White Sauce

1

Heat the butter in a saucepan.

2

Add the flour and sauté till it forms a paste.

3

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.

4

Take off the heat, add salt, pepper, mustard and whisk well.

To Make Crepes & Assembling

1

Place a large flat non-stick/griddle/crepe pan on the heat. Smear some ghee or butter evenly over it.

2

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.

3

Cook until the bottom is lightly browned, usually about 30-40 seconds.

4

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.

5

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.

6

Whole Wheat Crepes With Roasted Vegetables And White Sauce with a hot cup of Espresso Coffee for your breakfast.