Day 23 : Spinach crepes with Roasted vegetables

Healthy and easy one to do especially if you are working or studying and have little time to cook. This recipe makes around 6 crepes

It’s colourful as well and makes a very pretty picture

Crepes

Ingredients

1. 1 cup of boiled spinach

2. 1/3 cup flour

3. 1/3 cup whole wheat flour ( atta)

4. 1/2 tsp salt

5. Pinch of nutmeg

6. 2/3 cup milk

7. 1 egg

Method

1. Put all of it in a mixie and blend until smooth.

2. Let it rest for a couple of min

3. Heat a pan on medium and add butter

4. Use one ladle full of the mixture and spread it.

5. After 2 minutes, cover the pan with a lid and leave it for another 1-2 minutes

6. It’s ready when bubbles form: you can see holes in the crepe.

7. Remove from pan

8. Make a stack and assemble it at the end

Roasted veggies

Ingredients

1. 2 medium onions

2. 2 medium tomatoes

3. 1 flower broccoli 300 g

4. 1 box mushrooms 300 g

5. Small brinjal 200 g

6. 1 red capsicum 150 g

7. 1 yellow capsicum 150 g

8. Green beans 150 g

9. Garlic – 4-5 cloves

10. Olive oil

11. Chilli flakes

12. Salt

Method

1. Cut all the veggies into approx 1” pieces.

2. Spread it on a oven tray. Drizzle olive oil all over. Sprinkle some salt

3. Put the tray in the oven in the middle shelf

4. Let it roast for 1.5-2 hours. Stir after every 30 min.

FINAL STEP

Put the roasted veggies in the Center of the crepe. Then drizzle some cheesy yogurt dip and pasta sauce or some mayonnaise – whatever you like – and fold the crepe.

Enjoy!

6 thoughts on “Day 23 : Spinach crepes with Roasted vegetables

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