Sunday, 17 April 2016

CREPES STUFFED WITH EXOTIC VEGETABLES IN CHEESE SAUCE




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


1.       Heat oil, add in the zucchini and yellow squash.



2.       Stir it for a minute.




3.       Then add in the red, yellow and green peppers. Again stir it for a minute.


4.       Tip in the broccoli and mix.


5.       Add in the chopped tomatoes and bring it to a boil.


6.       Also add in the tomato puree and ketchup.

7.       Boil it down till the tomatoes are cooked and the excess moisture reduces. Make sure you do not overcook the vegetables.



8.       Add in the salt, pepper, parsley, oregano and mix herb.

9.       Switch off the flame and allow the stuffing vegetables to cool.

CREPES


10.   Mix together the refined flour, cornflour and salt.



11.   Add the milk and water mix as required and make a lump free thin pourable batter.

12.   Heat a small flat bottomed pan.


13.   Dot with very little butter.

14.   Pour in a ladleful of the batter.


15.   Immediately swirl the pan around gently to form into an even circle.

16.   Cover and allow the pancake to cook.


17.   When the edges loosen out, flip it over and cook the other side too.

18.   Remove the crepe from the pan.


19.   Put a little of the stuffing in the centre of the crepe. Roll it to enclose the filling in.

20.   Keep a baking tray ready.


21.   Arrange the prepared crepes in the baking tray.


22.   Spoon over the remaining vegetables over these rolled crepes.

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.


25.   Pour the prepared cheese sauce over the crepes.


26.   Sprinkle over with the remaining grated cheese.


27.   Bake in a preheated oven at 180  C for 10 – 15 min till the cheese melts and browns a little on top.

28.   Make sure it browns evenly. You may have to turn around your tray after around 10 min for it.

29.   Serve hot.



Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.