EGGLESS CREPES WITH TWO SAUCES
 
Prep time
Cook time
Total time
 
this is a healthy fulfilling dish
Author:
Recipe type: main meal
Cuisine: continental
Serves: 4-5
Ingredients
FOR THE CREPES
  • 250 grams of white flour (maida)
  • 2½ to 3 cups of whole milk or skim milk
  • a pinch of salt
  • 1 teaspoon of baking powder
  • 1 tablespoon of Amul Butter, melted
FOR THE MUSHROOM SAUCE
  • ½ packet of cream of mushroom soup
  • 3 cups of milk or a little less
FOR THE CHUNKY TOMATO SAUCE
  • 1 onion chopped fine
  • 4 flakes of garlic chopped and minced
  • 3 red tomatoes, blended
  • a pinch of oregano
  • a pinch of black pepper
  • 2 tablespoons of freshly chopped basil leaves or a pinch of dried basil
  • salt to taste
  • 1 teaspoon or more of sugar to taste
  • 2 tablespoons of a good olive oil
FOR THE FILLING
  • 250 grams of fresh white button mushrooms, cleaned well, washed and chopped
  • 100 grams of fresh green asparagus, chopped
  • 1 tablespoon of olive oil
  • ½ teaspoon of white pepper powder
Instructions
  1. Mix all the dried ingredients for the crepes. Add the milk slowly and make into a thin dosa like batter. Add the melted butter and mix well. Keep it aside for an hour or two at room temperature. I use my magic bullet to make this batter, its easier and saves time.
FOR THE MUSHROOM SAUCE
  1. Mix the mushroom soup mix with 2 cups of milk till well blended. Season with black pepper and put to cook till thickened. If you want a thinner consistency add more milk or water.
FOR THE CHUNKY TOMATO SAUCE:
  1. Heat the olive oil and saute the onions and garlic till transparent. Add the blended tomatoes, herbs, sugar , and basil. Cook till the mixture thickens. Check and correct seasoning. You can also add some chili flakes or chili sauce to it.
FOR THE VEGETABLE FILLING
  1. Heat the olive oil and saute the mushrooms on high heat till the water from them dries up. Add the asparagus, salt and white pepper and cook till asparagus is just about done, do not over cook.
FOR THE CREPES
  1. Heat a non stick pan and smear a small dollop of butter on it. Add a ladle full of the batter and spread it to make a thin round. Cook on one side, flip and cook on the other on medium heat. Make all the crepes this way and keep aside.
TO ASSEMBLE
  1. Take a crepe and fill it with some filling, roll it and pour the sauce of your choice on it. You can also pour both sauces.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/eggless-crepes-with-two-sauces/