It is winter and you will get a lot of fresh veggies in the market! It will be a loss if you do not make anything fun and delicious with fresh vegetables for refreshing winter mornings. Here I have come up with a unique yet easy Vegetable Crepes Recipe!
Vegetable crepes are worldwide popular because of their blend of taste and nutrition. You will need a few basic ingredients to make these tasty crepes. The secret of the entire recipe lies in the batter. So, try to follow the exact recipe without getting confused.
Without any further delay, let’s jump into the details of making vegetable crepes!
What Are Vegetable Crepes?
Vegetable crepes are one of the most popular vegan breakfasts in Europe. They are basically pancakes wrapped with a variety of veggies. They do not need to be deep-fried. So, it is a perfect appetizer to start your day with.
You can mix your favorite veggies and whatever is available near you. The taste of the crepe will still be amazing with the customization. However, if you are not an expert and want precise guidelines, just keep up with me till the end!
How To Make Vegetable Crepes?
To make vegetable crepes, no one needs to be an expert. First of all great boiled potatoes nicely and make a batter with an egg, onion chillies, mixed vegetables, and spices.
Mix it all well and beat again with flour and water until they do not have lumps. Lastly, spread one teaspoon of oil to cook each side of the crepes for one minute. Do some flippings and both sides will have a soft texture like pancake.
Now, spread your favorite sauce and roll the crepes and they are ready to serve!
Vegetable Crepes Recipe
Ingredients:
- 1 large boiled potato (makes ½ cup grated)
- An egg
- One medium-sized Chopped onion
- Mix vegetables ½ cup
- Handful coriander leaves
- ½ teaspoon black paper
- One tbsp chopped green chilli
- Salt
- One cup of flour
- One and a half cups of Water
- Oil (one teaspoon for each side)
- Sauce
Direction:
- Take a big boiled potato and grate it smoothly with a grater.
- Then, take a bowl and beat one egg inside it. After a few moments of beating, pour the other ingredients here. For the batter, mix one medium-sized chopped onion and ½ cup of grated potato.
- You will need ½ cup of mixed vegetables for the batter. There is no rule of thumb for choosing particular vegetables. Go with whatever suits your taste buds and is available in your home. Even if there are leftover vegetables from last night, you can use them as well.
- After the veggies, pour a handful of coriander leaves,½ teaspoon black pepper, one tablespoon of chopped green chillies, and salt according to your taste.
- Use a whisk to thoroughly mix the poured ingredients. Continue whisking until everything is fully combined.
- Now, pour one cup of flour into the mixture and mix it again with one and a half cups of water. Here you need to take time and pour the water gradually to make a perfect batter.
- Keep whisking for a few minutes and your batter will be ready without any lumps.
- Now, give it rest and leave for ten minutes. By this time, your crepe batter is perfectly ready.
- Now, grab a frying pan and heat it. Then, pour one teaspoon of oil into the pan. Crepes do not need a lot of oil and that’s what makes them light and healthy. For one crepe, you should pour ⅓ cup of batter. Cook the crepe for one minute and let it dry.
- Now, you can flip the crepe and again pour 1 teaspoon of oil. Now, flip both sides a few times and make sure the crepe is not overcooked.
- By this time, your vegetable crepe is ready. You can enhance the taste with sauce and serve by wrapping them for breakfast.
What To Serve With Vegetable Crepes?
Vegetable crepe is something that should be kept light. So, it is better if you do not serve any heavy side dish with it. As you will be already adding sauce to it, try to add some drinks instead. You can pair it with tea/coffee/ fresh juice in the morning.
For other times of the day, a small selection of cheeses, crackers, and fruit will add a gourmet touch to the meal. Crispy roasted or sautéed potatoes with fresh herbs like parsley or dill also have a satisfying side.
Chef’s Tips
- The batter should be the consistency of heavy cream. If it’s too thick, thin it out with a little water. If it is too thin, add some flour again to the mixture.
- A non-stick or well-seasoned crepe pan is ideal. Heat it properly before adding batter for even cooking.
- Heat the pan over medium heat and lightly grease it with oil. Use a paper towel to remove excess oil to prevent greasy crepes.