The goodness of whole wheat crepes with a lovely, soft egg filling - perfect breakfast for any season!!
|Whole wheat flour||3⁄4 Cup|
|Toned Milk||1 Cup|
|Large Egg or small||2 ones 1|
|Olive Oil||2 Tablespoons|
|Eggs, beaten with salt and pepper||5|
|Onion, finely chopped||1⁄2|
|Small tomato, finely chopped||1|
|Green chilli, finely chopped||1|
|Zucchini, bell pepper or any Vegetable, chopped||1|
|Coriander leaves, chopped||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
For the egg filling: Heat a pan, add the oil and toss in all the vegetables on low heat.
Add salt and pepper to taste, and stir fry till soft.
Turn on the heat and add in the beaten eggs. Keep stirring the mixture with a wooden spoon, scraping the bottom of the pan as you go, breaking up the parts of cooked egg.
Stir in the coriander leaves. When the eggs appear to be completely cooked, turn off the heat.
For the Crepes: Put the flour and salt in a bowl and whisk together till mixed.
Break in the eggs, add the oil and give it a mix. Add in the milk slowly and whisk together to form a smooth batter. Let it rest for 30 minutes.
Heat a non stick pan, and on medium heat, pour in a ¼ cup measure of batter and swirl the pan around.
Let the crepe cook till the edges are browned and appear crispy.
Place your filling in the centre, fold up in halves or quarters and serve.
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