Creps and pan cakes are brother sister. At least I feel so. Both require almost same ingredients for batter. The difference is of consistency and fluffiness. Pancakes are liked fluffy and the crapes are best when thin. Both can be sweet or savoury. Crepes could be filled where the pancakes are topped.
Today I prepared thin savoury crapes with vegetable filling. Filling could be of any type, veg, non veg and use your choice and imagination for the combination. I has sprigs of Asparagus, Zucchini and cucumbers in my fridge so I used those. The crunch of the vegetable went great with the soft skinned crepes. It flew from the plate in no time.
Crepes:8 large thin crepes
All purpose flour-1 cup
Milk- 2 cups
Melted Butter or White oil-2 tblspn(optional)
Chopped parsley or cilantro/coriander leaves- 1tspn
Sugar- ½ tspn(optional)
Salt to taste
Cooking oil to grease the pan for making the crapes
Thinly chopped asparagus- ½ cup
Thinly chopped zucchini- 2 tblspn
Chopped Spring onion(white portions only till stems)- 3 tblspn
Chopped garlic- 2 tblspn
Thinly chopped cucumber
Dry oregano- ½ tpn
Freshly grounded black pepper- ½ tspn
Cooking oil- 1 tspn
Salt to taste
Chopped mushrooms, crumbled cottage cheese, seasonal vegetables of your choice.
For Non Veg Filling:
Boiled, grilled shredded chicken, minced chicken, pork.
Making the crape batter:
You can make in a blender or whisk in a bowl. Mix all the ingredients excluding the green herbs and whisk nicely. No lumps should remain in the batter. It will be of flowing consistency. Check the seasoning. It should be not be salty. Otherwise it will become too salty after folding with the fillings. Add the chopped herbs. Let it rest atleast for an hr.
In a pan spray olive oil or put 1 tspn oil only. Add the chopped garlic, stir for 2 seconds then add asparagus. Stir for a min then add all other vegetables except cucumber. Stir fry on high heat for ½ min. Switch off the flame. The vegetables should be half cooked and be crunchy. Add oregano, pepper and salt. Add cucumber when the filling is little cold. Set aside.
Making the crepes:
Take a non stick pan or a heavy bottomed iron pan. Heat it. Spar oil. Heat again then pour water. It will sizzle. Discard the water. It’s the tip to season the pan. Most of the time the 1st crape gets spoiled. No worries. Next will be fine.
Spray oil in the heated pan or brush oil in the pan. Pour a ladle of batter with one had and and with another hand twilt and swirl the batter quickly so the base of the pan is quoted with the batter. Cook it in low flame undisturbed till bubbles are seen on the surface.
Now with a spatula. best is with palate knives or cake levelers gently scrape the edges to loosen the ends of the crape. Gently flip the crepe. This needs a practice. Crepes are very thin and tends to tear while flipping. Best after loosening if you can toss it.
Brush the pan with oil before each crepes and make each crepes like this.
Add the filling:
Option 1: After flipping the crepe add the filling in the middle. Spread it evenly then fold it either long, triangle or make rectangular folds.
Option2: If you have to make crepe in large numbers then make all the crepes in advance. Then put filling one by one. Serve it by reheating it. Does not make difference in taste.
Serve hot with any dip. Actually this does not require any dip.