|Preparation time||20 minutes|
|Serving Size||1/5 recipe|
|Calories Per Serving||Approximately 177 per serving|
1 1/2 cup chick pea flour/besan/grabanzo flour
1/4 cup minced cilantro
1 diced bell pepper
2 tablespoon peas
1/4 cup of frozen corn
2-3 tablespoons of shredded cheese(I used mexican 3 cheese blend)
1 teaspoon of sour cream
pinch of turmeric
1 teaspoon of red chili powder
salt to taste
1 teaspoon carrom seeds/ajwain
4 teaspoons of oil
1.In a pan take 2 teaspoon of oil and saute the peas for 4-5 minutes until cooked(if using frozen peas add them along with the corn)
2.now add the bell pepper and saute for 1-2 minutes until crisp but cooked.
3.Add corn and tomato and saute for 2 more minutes, add salt and 1/8 teaspoon of red chili powder and dhaniya(coriander powder), mix well and turn off the stove.Add the sour cream , mix and keep aside.
4.In a bowl take the chick pea flour, cilantro, turmeric powder, remaining chili powder, carrom seeds and salt to taste and mix well.
5.Add about 1 1/2 cups of water and mix well.The batter should be in a spreadable consistency.
6.Smear a pan with oil, heat it on high heat and add 1/4 cup of batter to the pan and spread it as you would do for a dosa in concentric circles.Let cook for about 1/2 a minute and flip it and let cook for 20 seconds.
7.Turn it once again and simmer the heat and add the cheese all over the crepe.
8.Now add the stuffing onto one side and fold in center and remove from pan.Serve with your favorite chutney.
This recipe yields a crepe that is crispy on the outside and gooey on the inside.
Besan is a dry flour so the sour cream will help keep the crepe moist, you can also use yogurt instead.
You can also add onions and other veggies to the stuffing.