Crepes Foldover/ Appa Gudiyo

So, this is the second type of savoury crepes. A ready spicy filling is added to the crepe and folded into pockets. It’s the shallow fried and served hot as an appetizer.

These savoury crepes are good appetizers if you have guests coming over. They can be folded in advance and frozen weeks ahead. All you have to do is defrost it and shallow fry.

Each serving of this recipe will provide 140 calories approximately.

Here is what you’ll need:

Basic crepes

Vegetable and chicken masala filling

Method:

1. Take one crepe out on a plate and arrange 1 tbsp of masala filling on i
2. Fold it from opposites side from all four sides till a square pocket is formed.
3. Repeat with all the crepes.
4. Once all the foldovers are prepared, shallow fry it on medium heat till golden brown on both sides.
5. Serve hot.

Leran to make Basic crepes and Mixed Vegetable and Chicken masala Filling in The Kitchen Counter column.

Savoury Crepes/ Teekh appo

First things first, If you haven’t checked out the Basic crepes recipe yet, go back and check that out first. It will give a better idea of what we are doing here.

Normal type of crepes stuffed with savoury filling becomes savoury crepes. Today’s recipe of savoury crepe is what we call in Bhatkal as the “Teekh Pattal Appo” as in “Spicy thin crepes”. This is a one step process of making a spicy batter for the crepe and does not need any additional fillings. It has a delicious desi taste with the kick of spiciness.

For the savoury type ,the main spiciness is from chillies. I do not add any other spices or masalas. But I do add a tbsp or 2 of any ready bhuna masala I have left over in the fridge (which I normally have :-)). It gives the crepes the extra flavor.  I also add a tbsp of milk powder to the batter. Why? No clue. Mom said so. Maybe it gives the extra rich or subtleness. Nevertheless it’s optional. 

This recipe makes 10 crepes. One serving provides approximately 86 Calories.

Here is what you’ll need:

3 eggs

1 cup all purpose flour (Maida)

2 ½  cups water

1 tsp salt

1 tbsp cornflour

½  medium onion

1 tbsp milk powder (optional)

3 green chillies

½ inch ginger

2-3 cloves of garlic

4-5 sprigs of coriander leaves

2 tbsp of any type of bhuna masala (optional yet must J)

Method:

1. Mix all the above ingredients in a blender till smooth.
2. Pour it out in a large bowl and heat a non stick frying pan.
3. Scoop out ¾ of a ladle and swirl it onto the hot pan.
4. Keeping the flame medium high let the crepe cook till the crusts turn golden brown.
5. Using a flat spoon slowly ease out the crepe and put it onto a plate.
6. Serve hot.

Recipe by Zohra Sada

Basic Crepes/ Pattal appo

Crepes are an all time favorite breakfast for most of us. Eaten plain or with honey, sugar, cream, or whatever sweetener that comes into our mind.

The process of crepe making always seemed to be a daunting one. I used to watch my mom in awe the way she would pour the batter with one hand and swirl the whole pan with the other hand. But once you really stand and do it, with practice comes perfection.

I checked out few other recipes of crepes online but the look of it always puts my mood off as the description itself says delicate thin pancakes. I would describe my crepes as super thin, super crisp, paper weight, melt-in mouth, nothing-like- pancakes. No exaggeration! Whenever mom would make it for breakfast, she would serve us one at a time. Now it’s me making them and my husband sitting on a chair in the kitchen eating it hot and crisp. Crepes never taste as good, if you stack them for the whole family and let them sit. Feels really soggy and heavy.

Custard powder is added to keep the crepes crisp and milk powder gives richness.

Preparation takes no time at all. Keep all the ingredients ready. Crack the eggs, sift the flour and add all the rest of the ingredients right into the blender/Mixer (whatever you call it) and blend till smooth. Pour out the batter into a large bowl and check the consistency. It should not be watery thin or pancake- thick. I’d say the consistency of Lassi?  Maybe. Well you’ll know when you start making.

Heat a non stick frying pan which has edges and keep the flame on medium high. Once the tawa is heated, hold the tawa in your left hand and scoop out ¾ of a batter in a ladle and pour out into the tawa and quickly swirl it till the batter covers the pan. Cooking takes a minute or less on medium high flame. As soon as you see the edges turning golden brown and crisp, it means done .Add a couple of drops of ghee and use a flat spatula to ease the whole crepe out into a plate. All those beautiful tiny holes. That’s perfection. J

I normally apply a drop of ghee and sprinkle sugar over it. Tastes yummy.

This recipe makes 16 crepes of 101 calorie each and serves 4 people.

Here is what you’ll need:

3 eggs

2 cup water

1 cup all purpose flour

1 tbsp custard powder (optional)

2 tbsp milk powder (optional)

1 tsp salt

1 tsp vanilla essence

Method:

1. In a blender, crack the eggs, sift the flour.
2. To it, add the milk powder and custard powder along with salt.
3. Add the vanilla essence and blend it together with measured amount of water.
4. Heat a large non-stick pan.
5. Using a ladle, pour ¾  filled ladle with your right hand  and swirl the pan with your left hand making sure the batter covers thinly and evenly the entire surface of the pan.
6. After a couple of minutes when the edges start browning, ease the entire crepe out on  plate with the help of a spatula.
7. Serve immediately.

Recipe by Zohra Sada