CREPES
STUFFED WITH EXOTIC VEGETABLES IN CHEESE SAUCE
INGREDIENTS
CREPES
|
|
Maida / refined flour
|
3 tbsp
|
Cornflour
|
1 ½ - 2 tbsp
|
Milk + water
|
As required
|
Salt
|
T.T.
|
Butter
|
2 – 3 tbsp
|
STUFFING / FILLING
|
|
Olive oil
|
2 – 3 tbsp
|
Zucchini / courgette cut in small cubes
|
1 cup
|
Yellow squash cut in small
cubes
|
1 cup
|
Red bell pepper roughly
chopped
|
½ cup
|
Yellow bell pepper roughly
chopped
|
½ cup
|
Capsicum roughly chopped
|
½ cup
|
Broccoli cut in small
florets
|
1 cup
|
Tomato blanched, peeled
and chopped
|
3 – 4 nos
|
Tomato puree
|
2 – 3 tbsp
|
Tomato ketchup
|
1 tbsp
|
Parsley
|
½ tsp
|
Oregano
|
½ tsp
|
Mix herb
|
½ tsp
|
Pepper pdr
|
T.T.
|
Salt
|
T.T.
|
OTHER INGREDIENTS
|
|
2 cups
|
|
Cheese grated (sharp
cheese of your choice)
|
½ cup + 1 cup
|
METHOD:
STUFFING / FILLING
3.
Then add in the red, yellow and
green peppers. Again stir it for a minute.
7.
Boil it down till the tomatoes
are cooked and the excess moisture reduces. Make sure you do not overcook the
vegetables.
9.
Switch off the flame and allow
the stuffing vegetables to cool.
CREPES
12.
Heat a small flat bottomed pan.
14.
Pour in a ladleful of the
batter.
16.
Cover and allow the pancake to
cook.
18.
Remove the crepe from the pan.
20.
Keep a baking tray ready.
23.
Prepare the white sauce as per
the link given above.
24.
Add into it ½ cup grated cheese
and allow it to melt completely.
28.
Make sure it browns evenly. You
may have to turn around your tray after around 10 min for it.
29.
Serve hot.
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