Carrot-Potato Savory Crepes

‘Swoosh’ went the weekend and Monday has already pushed us into the work mode. With all the over-indulged food-weekend….oh no wait….I would rather say food indulgent month, it’s now time to get back to healthier routine. So Sunday night actually turned into a healthy food screen for the pantry. Absolutely, sticking to the regime, the day started with a fresh cold pressed green juice and followed by “Carrot-Potato Savory Crepes”.
They are healthy, light and fills you up for a good 4-5 hours. I’m using semolina to make these crepes as it’s extremely light on stomach, healthy and it tastes great in batter (sweet or savory). Although, I am using carrots and potatoes, however you can use any combination of vegetables. It’s one of those recipes that can be made in huge batch and eaten for 2-3 days. Just freeze the leftover batter and thaw a night before in fridge. They are perfect as snacks or packed lunches too.*** Note For my Vegan Friend’s, please use homemade or store bought vegan yogurt

~ Enjoy and I’ll come back soon with another healthy recipe soon ~

 

 

 

 

Carrot-Potato Savory Crepes

Carrot-Potato Savory Crepes

 

 

4

328

Carrot-Potato Savory Crepes

5Prep Time

15Cook Time

20Total Time

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Recipe Image

Ingredients

ToolsLarge Bowl – For mixing the ingredients together.

Large Non-Stick Flat Pan

Ladle or Large Spoon – To pour the batter

Flat Spatula – For flipping the crepes.

Large Serving Plate

Ingredients½ Cup Semolina (Cream of Wheat) –

Thin or thick any variety

¼ Cup Flour – I’m using whole wheat, you can use A.P or any other flour of choice

½ Cup Plain Yogurt

¼ Cup Water

½ Tsp Baking Powder

¼ Tsp Baking Soda

2 Medium Carrot – Thinly Grated

1 Large Boiled Potatoes – Thinly Grated

¼ Cup Olive Oil – For Making the Crepes (You may use any flavorless oil of choice)

Seasoning¼ Tsp Black Pepper Powder

1 Tsp Salt – As per taste

Instructions

  1. In a large bowl, mix semolina, flour and seasoning together.
  2. Add yogurt, water and make a thick smooth batter.
  3. Now, add the grated carrot, potato and whisk everything together to form a smooth and thick batter.
  4. Heat the nonstick for a minute with ½ tsp of oil.
  5. Pour 1½ ladle of batter on the nonstick and swirl the batter (To form a thick circular shape)
  6. using the ladle.
  7. Let it cook on medium heat for about a minute.
  8. Flip the crepe gently to the other side and let it cook for another minute (a minute for lightly cooked soft crepes and two minutes for crispy crepes)
  9. Transfer the soft cooked crepes to serving dish and follow the steps above to make all the crepes.
  10. You can stack them (open face) all together or serve in individual plate.
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http://www.easycookingwithmolly.com/2015/05/carrot-potato-savory-crepes/

Nutrition

Calories: 328 cal
Carbohydrates: 43 g
Fat: 15 g
Sodium: 710 g
Cholesterol: 4 g
Protein: 7 g
Fiber: 3 g

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