Crepe is a French word for a thin pancake which can essentially be curled up. Crepes have been an integral part of North and West Indian cooking for several decades. They make for a nutritious and a filling meal, all curled up together.
Being an artistic leader is an essential part of my personality and that shows up pretty well in the kitchen too. Rarely do I read a recipe from start to end and follow it to the T! I have always preferred to be the one creating a recipe than the one who follows it. Today was something like that. I brought out the ingredients and then asked myself – how to use these to make dinner? ‘Ting’ went my mind – OATMEAL CREPE
Find the Ingredient Photographs below.
- Oatmeal – 3 cups and churn into dry powder
- Poha (Beaten Rice) – 2 cups and churn into dry powder
- Urad Daal (Split black gram: split and hulled so that only the white part is used) – 2 cups and churn into dry powder
- Kale – 4 cups
- Spring Onions – One bunch – appx. 5 thin.
- Salt to taste
- Pepper 3-4 Tbsps.
- Cinnamon powder – 1 Tbsp.
- Red Chili Powder – 1 tsp.
- Water to make a medium thick, flowy batter
Churn all well in as many batches as needed. The batter looks a bit grainy and that is ok. Add water whenever needed. If the batter is not used immediately, it may soak up water and look thicker when removed for use. Use your discretion in adding water. Spread on warm non-stick skillet. Make crepes as usual!
If it lumps up on the warm skillet, then it surely needs water. If it is so thin or soft that the crepe breaks on the skillet, then you may churn up either of the above dry ingredient into a powder and add it. You may even directly add Bengal gram flour which helps in binding ingredients. Remember at least part of the batter a churn in the blender once you add any dry flour to it. This will help keep the batter smooth and easy to spread.
The batter can be stored in the refrigerator for up to 7 days however, best flavor when consumed within 3 days!
SUCCESS STORY! :D
My family over-ate today! They said they loved it! It is a great recipe for kids too since they can roll it and eat by themselves by dipping in butter, sauce, or cilantro and tamarind dips. Use it while travelling!!!
Also read: INDIAN GINGER TEA (CHAI)
with a Video Tutorial!