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Crepe Farmhouse

By Executive Chef Arun Mohanraj

  • Mix all the ingredients under the crepe and beat well to a fine batter.
  • Heat a non-stick frypan and make thin pancakes out the batter and keep it aside
  • Heat oil in a pan and saute garlic, onion, celery till they become transparent.
  • To this add, the carrot, beans, zucchini, broccoli, olives and bean sprout, saute for some time till they are tender.
  • To this add, the butter, mild curry powder and refined flour and cook till you feel the aroma of roasted flour.
  • Now add the cooking cream, half of the cheese and the salt to the mixture. Mix well to make a creamy filling.
  • Now place the filling on to the crepe and give a triangular fold over the filling.
  • Now arrange the folded crepes, one over the other on to a plate and top it with the remaining cream and cheese mixture and bake in an oven for 2 to 3 minutes till the cheese melts. And serve.

Ingredients:

For the Crepe

  • Buck wheat flour - 1 cup    
  • Melted Butter - 1 tbsp                    
  • Crushed pepper - 1/2 tsp
  • Chopped Parsley - 1 tbsp
  • Milk - 1.5 cup 
  • Baking powder - 1/4 tsp     
  • Sunflower oil - 1 tbsp
  • Salt To taste

For the filling

  • Onion  chopped - 1 tbsp     
  • Garlic chopped - 1 tbsp
  • Celery chopped - 1 tsp
  • Olives chopped - 1 tbsp
  • Carrot fine diced - 2 tbsp
  • Beans chopped - 2 tbsp
  • Broccoli chopped - 2 tbsp
  • Bean sprouts - 2 tbsp
  • Zucchini fine diced - 2 tbsp
  • Pimentoes  chopped - 1 tbsp
  • Mild Curry powder - 1 tsp
  • Cream - 3 tbsp
  • Refined flour - 1/2 tbsp
  • Cheddar cheese - 2 tbsp
  • Sunflower oil - 1 tbsp
  • Butter -  1 tbsp
  • Salt to taste