The goodness of whole wheat crepes with a lovely, soft egg filling - perfect breakfast for any season!!

Whole wheat flour34 Cup
Salt To Taste
Toned Milk 1 Cup
Egg or small 2 ones 1
Olive Oil 2 Tablespoons
Egg Filling
Eggs, beaten with salt and pepper 5
Onion, finely chopped12
Small tomato, finely chopped 1
Green chilli, finely chopped 1
Zucchini, bell pepper or any Vegetable, chopped 1
Coriander leaves, chopped 1 Tablespoon
Salt To Taste
Pepper To Taste
Vegetable oil 1 Tablespoon
  • Preparation Steps
  • 1

    For the egg filling: Heat a pan, add the oil and toss in all the vegetables on low heat.

  • 2

    Add salt and pepper to taste, and stir fry till soft.

  • 3

    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.

  • 4

    Stir in the coriander leaves. When the eggs appear to be completely cooked, turn off the heat.

  • 5

    For the Crepes: Put the flour and salt in a bowl and whisk together till mixed.

  • 6

    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.

  • 7

    Heat a non stick pan, and on medium heat, pour in a ¼ cup measure of batter and swirl the pan around.

  • 8

    Let the crepe cook till the edges are browned and appear crispy.

  • 9

    Place your filling in the centre, fold up in halves or quarters and serve.

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