Thursday, September 20, 2012

Krepa (Potato and Spinach Stuffed Greek Crepe Topped With Tomato Relish)

This "Crepe" recipe is dedicated to my entire vegetarian friend. Vegan is way to go!!! Crêpes are especially popular throughout France. The common ingredients include flour, eggs, milk, butter, and a pinch of salt. Crepes are usually of two types: sweet crepes and savoury crepes. I am eliminating egg in this recipe to make it 100% vegetarian. Stuffing is made of potato and spinach. And some tomato relish which goes perfectly with this recipe. A quick and healthy dish is ready for your dinner tonight.


For crepe
All purpose flour:               1cup
Cornflour:                          2 table spoon
Potato flour:                      1 table spoon (optional)
Pinch of Salt
Turmeric powder:              1/4 tea spoon
Cold Milk:                         1/2 cup
Nutmeg powder:                small pinch

For filling
Potato:                               1 large
Spinach:                             1/2 cup ( Blanched and chopped)
Ricotta cheese:                   2 table spoon
Cream fraiche:                    2 table spoon (substitute- double cream)
Pine Nuts:                          1 table spoon
Salt to taste
Black pepper
Chili Flakes                    

For Relish
Tomato:                              2 large
Onion:                                1 small
Garlic:                                1 clove
Tomato Puree:                    2 spoon
Salt:                                    1/2 tea spoon
Sugar:                                 2 table spoon
Chili Flakes:                        1 tea spoon
Dried Mint leaves:               1 tea spoon

1) Mix all the Crepe ingredients together in a big bowl. Pass it through a sieve.
2) Heat some oil in a pan and spread the mixture in it. Make a thin pancake spreading it throughout the pan. Cook both sides. Make several crepes and set aside.
3) Cut the potato in small cubes and boil. Heat some oil and add boiled potato, spinach, pine nuts. Stir for 2 minutes. Add ricotta and cream. Season it with salt, pepper and chili flakes. Keep the filling hot.
4) Heat some oil and add minced garlic to it. Add finely chopped onion and tomato step by step. Season it with salt. Cover and cook for 10 minutes. Once the tomatoes are soft and pulpy add puree and some sugar. Mix well and add chili flakes & dried mint leaves. Cook for another minute. Grind them coarsely.
5) To assemble reheat the crepe and put a spoon full of filling in between. Fold it half and drizzle some tomato relish over the crepe. Serve it hot


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