Stuffed South Indian Crepes Recipes

STUFFED CREPES

Stuffed Crepes image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Mix 3/4 cup ricotta with 2 tablespoons sugar. Spread 8 prepared 12-inch crepes with the sweetened ricotta and fold into quarters. Top with sliced strawberries and drizzle with warm chocolate sauce.

INDIAN CREPES

Indian Crepes image

These crepes are good with Indian food. I developed them to serve with vegetable biryani and other dishes after trying some leftovers in a regular crepe.

Provided by Elisabeth

Categories 100+ Breakfast and Brunch Recipes Crepes Savory

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
1 cup water
1 egg
2 tablespoons butter, melted
1 pinch salt
1 tablespoon caraway seeds

Steps:

Heat a non-stick crepe pan over medium-high heat.
Whisk flour and water together in a bowl. Add egg and mix well. Whisk butter, salt, and caraway seeds into flour mixture to form a smooth batter.
Pour about 1/4 cup batter into heated pan. Tilt the pan around so the batter forms a nice round shape. Cook until bubbles form throughout the batter, 2 to 4 minutes. Flip the crepe by using spatula to loosen it from the pan. Flick your wrist upwards to give the crepe a toss, flipping it, and landing it back in the pan. Cook the second side until lightly browned, about 30 seconds. Repeat with remaining batter.

Nutrition Facts : Calories 125.4 calories, Carbohydrate 16.5 g, Cholesterol 41.2 mg, Fat 5 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 40.7 mg, Sugar 0.1 g

BASIC SOUTH INDIAN RICE AND BEAN CREPES

Basic South Indian Rice and Bean Crepes image

Number Of Ingredients 6

Ingredients

2 cups long-grain white or parboiled rice, sorted and washed in 3 to 4 changes of water
2/3 cup dried white urad beans (dhulli urad dal), sorted and washed in 3 to 4 changes of water
1/2 teaspoon fenugreek seeds
1/2 cup water
1/2 teaspoon salt, or to taste
3 tablespoons peanut oil (about)

Steps:

1. Place the rice in one bowl and the dal and fenugreek seeds in another. Soak both overnight in water to cover by about 2 inches. Drain and grind each one separately in a blender (not a food processor), blending to make a smooth and semi-thick batter, adding up to 1/4 cup water to each mixture, as needed.2. In a large bowl, mix both the batters together and add the salt. Cover and place in a warm, dry spot to ferment until fluffy and full of tiny bubbles, at least 24 hours. Mix in up to 2/3 cup water - just enough to make a semi-thick batter of pouring consistency then whip with a fork to make it fluffier.3. To make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.4. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. Repeat with remaining batter. Serve as is, or fill in some dry-cooked vegetables or meats and transform it into a Stuffed South Indian Crepe (see Breads and Crepes).From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

STUFFED SOUTH INDIAN CREPES

Stuffed South Indian Crepes image

Number Of Ingredients 17

Ingredients

12 to 16 Basic South Indian Rice and Bean Crepes (1 recipe) or Semolina Crepes (see Breads and Crepes)
1 1/2 pounds russet potatoes (or any other type)
2 tablespoons peanut oil
2 to 4 dried red chili peppers, such as chile de arbol, with stems
2 tablespoons peeled minced fresh ginger
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon dried white urad beans (dhulli urad dal), sorted
1 tablespoon , dried yellow split garbanzo beans, (channa dal), sorted
1 1/2 teaspoons black mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground fenugreek seeds
1/8 teaspoon ground asafoetida
2 tablespoons dried curry leaves
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 cup finely chopped fresh cilantro, including soft stems
2 to 3 tablespoons fresh lemon juice

Steps:

1. Prepare the dosa batter. Then boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Let cool, peel, and coarsely mash.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the red chili peppers and ginger and cook, stirring, until golden, 1 minute. Reduce the heat to medium and add the green chili peppers, both the dals, mustard seeds, cumin, fenugreek, asafoetida, curry leaves, turmeric, and salt, and stir until golden, about 1 minute.3. Add the potatoes and cook, stirring lightly, over medium-high heat until heated through. Add the cilantro and lemon juice and cook about 5 minutes to blend the flavors.4. To make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.5. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. As you make each dosa, place about 1/2 cup filling in the center of the softer (whiter) side, then serve open-faced, folded in half, or shaped into a cone. Repeat with remaining batter. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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