Total Time: 1 hour
Serves: 8 to 10 crepes
Crepes are delicious, the only thing you need to do while making them is to be really delicate so that they do not tear. The best thing about crepes is that you can experiment so much with the fillings. This innovative recipe uses crepes both as savory and dessert. The first one is a beautiful mango and cream crepe. The second is a delicious chicken crepe, the garlic and capsicum adds so much flavour to it. The third is an exquisite prawn crepe, the honey mayo used in it adds to the sweetness and the cabbage adds a whole lot of texture to it. The ingredients for the crepes, make about 8-9 crepes. These are definitely worth a try! Serve it as an assorted crepes platter or you can even try out one at a time!
INGREDIENTS:
For the crepes:
1. 1 cup flour
2. ½ cup milk
3. ½ cup water
4. ¼ tsp salt
5. A pinch of sugar (Adjust as per sweetness required)
6. 2 tbsp of melted butter
For Mango and Cream Crepes:
1. Whipping cream
2. Mango (Depending upon how much filling you prefer and how many crepes you are making)
For Garlic Chicken Crepes:
1. 250 g boneless chicken chunks (small sized chunks)
2. 1 medium sized onion finely chopped
3. 1 medium sized capsicum finely chopped
4. 2 cloves of garlic, chopped
5. Chopped coriander leaves
6. Salt as per taste
7. 1-2 tbsp oil
For Prawn Honey-Mayo Crepes:
1. 1 tsp honey
2. 1.5 tbsp mayonnaise
3. 1 boiled potato
4. 2 tbsp milk
5. Finely chopped cabbage or lettuce
6. Butter
7. Prawns
8. Oregano
9. Salt as per taste
10. Black Pepper Powder
11. 1-2 tbsp oil
METHOD:
1. For the Crepes, mix all the ingredients in a bowl. Heat the pan so it is at the right temperature, it should not be too hot or too cold. (It should be hot enough to put your finger and feel the heat but not burn it!) Crepes usually do not require oil but brush the pan with a little oil so prevent the crepes from sticking. Now spread the mixture on the pan and cook it for 2-3 minutes. Crepes are super thin, so you need to be delicate while cooking it.
2. For the Mango and Cream crepes, whip up some cream. Chop the mango into thin slices. Put the mango in the centre of the crepe and pour whipping cream over it and wrap it up. Yes, it is as simple as that!
3. For the Garlic Chicken crepes, Heat oil in a pan and saute the garlic and onion. Add the chicken chunks and season it with salt. Cook for 5-7 minutes. Add the capsicum and cook it for 2 minutes. Add the chopped coriander leaves and cook for another minute. The filling is ready. Now take the crepes and fill the centre with the cooked chicken mix and seal them.
4. For the Prawn Honey Mayo, combine the honey and mayo in a small bowl. Heat oil in a pan and saute the prawns in butter and season it with salt, oregano and black pepper powder. To make mashed potato, using your hands or the back of a spoon gently mash the boil potato. Add a dollop of butter and warm milk and mix it well. Your filling is ready to be assembled. First at the centre of the crepes, put the chopped lettuce or cabbage. Next spread mashed potato. Top it off with prawns. Drizzle the honey mayo and seal the crepes.
TIPS: I made these and they tasted absolutely delicious. You can make any variations and cook up your favourite filling. For instance, another recipe I absolutely love is crepes with banana and nutella filling!
Recipe by: Riya Paul -Guest Columnist
Serves: 8 to 10 crepes
Crepes are delicious, the only thing you need to do while making them is to be really delicate so that they do not tear. The best thing about crepes is that you can experiment so much with the fillings. This innovative recipe uses crepes both as savory and dessert. The first one is a beautiful mango and cream crepe. The second is a delicious chicken crepe, the garlic and capsicum adds so much flavour to it. The third is an exquisite prawn crepe, the honey mayo used in it adds to the sweetness and the cabbage adds a whole lot of texture to it. The ingredients for the crepes, make about 8-9 crepes. These are definitely worth a try! Serve it as an assorted crepes platter or you can even try out one at a time!
INGREDIENTS:
For the crepes:
1. 1 cup flour
2. ½ cup milk
3. ½ cup water
4. ¼ tsp salt
5. A pinch of sugar (Adjust as per sweetness required)
6. 2 tbsp of melted butter
For Mango and Cream Crepes:
1. Whipping cream
2. Mango (Depending upon how much filling you prefer and how many crepes you are making)
For Garlic Chicken Crepes:
1. 250 g boneless chicken chunks (small sized chunks)
2. 1 medium sized onion finely chopped
3. 1 medium sized capsicum finely chopped
4. 2 cloves of garlic, chopped
5. Chopped coriander leaves
6. Salt as per taste
7. 1-2 tbsp oil
For Prawn Honey-Mayo Crepes:
1. 1 tsp honey
2. 1.5 tbsp mayonnaise
3. 1 boiled potato
4. 2 tbsp milk
5. Finely chopped cabbage or lettuce
6. Butter
7. Prawns
8. Oregano
9. Salt as per taste
10. Black Pepper Powder
11. 1-2 tbsp oil
METHOD:
1. For the Crepes, mix all the ingredients in a bowl. Heat the pan so it is at the right temperature, it should not be too hot or too cold. (It should be hot enough to put your finger and feel the heat but not burn it!) Crepes usually do not require oil but brush the pan with a little oil so prevent the crepes from sticking. Now spread the mixture on the pan and cook it for 2-3 minutes. Crepes are super thin, so you need to be delicate while cooking it.
2. For the Mango and Cream crepes, whip up some cream. Chop the mango into thin slices. Put the mango in the centre of the crepe and pour whipping cream over it and wrap it up. Yes, it is as simple as that!
3. For the Garlic Chicken crepes, Heat oil in a pan and saute the garlic and onion. Add the chicken chunks and season it with salt. Cook for 5-7 minutes. Add the capsicum and cook it for 2 minutes. Add the chopped coriander leaves and cook for another minute. The filling is ready. Now take the crepes and fill the centre with the cooked chicken mix and seal them.
4. For the Prawn Honey Mayo, combine the honey and mayo in a small bowl. Heat oil in a pan and saute the prawns in butter and season it with salt, oregano and black pepper powder. To make mashed potato, using your hands or the back of a spoon gently mash the boil potato. Add a dollop of butter and warm milk and mix it well. Your filling is ready to be assembled. First at the centre of the crepes, put the chopped lettuce or cabbage. Next spread mashed potato. Top it off with prawns. Drizzle the honey mayo and seal the crepes.
TIPS: I made these and they tasted absolutely delicious. You can make any variations and cook up your favourite filling. For instance, another recipe I absolutely love is crepes with banana and nutella filling!
Recipe by: Riya Paul -Guest Columnist