Stuffed Crepes

Stuffed Crepes

These stuffed crepes are also called Moghlai Parathas in India. 

Scrambled Eggs

To enrich this snack, ground meat could be cooked along with the scrambled eggs and crepes made larger to accommodate the bulkier filling.

Crepes

The inspiration video I followed had a simple recipe for making crepes, but do modify the amount of liquid to make a fairly runny batter so that the batter can spread to a desirable size.

Ingredients

Crepes (makes 10 medium crepes)

1 egg

1 cup milk

3/4 cup flour

1 Tbsp. oil

salt to taste

Filling

2 Tbsp. oil

1 large onion, minced

salt to taste

1 tsp. chaat masala

1/2 tsp. coriander powder

1/2 tsp. cumin powder

1/2 tsp. Kashmiri mirch/paprika

2 Tbsp. water

2 eggs

1 stalk green onions

1 cup grated cheese

Directions

1. Dilute spice powders listed under Filling ingredients in 2 Tbsp. water and set aside.
2. Blend Crepes ingredients until batter is smooth and of a runny consistency; set aside.
3. Heat oil over medium-high heat, add onions and salt to taste, and stir-fry for 2 minutes until translucent.
4. Add diluted spices, stir-fry until oil resurfaces.
5. Break 1 egg over spices and scramble until dry.
6. Break 2nd egg and scramble until oil resurfaces.
7. Garnish with green onions and set aside to cool.
8. To make the crepes, heat a frying pan/skillet over medium heat and add 1 Tbsp. oil.
9. Use a paper towel to soak up and spread oil to ends of skillet.
10. Pour 1/4 cup batter and immediately swirl batter around to desired size.
11. Leave to set until edges dry and begin to leave edges of skillet.
12. Pick up one end, flip over and cook other side until golden.
13. Transfer cooked crepes to a plate and set aside.
14. To assemble each package, place a tablespoon of grated cheese on a crepe, top with a tablespoon of filling on cheese and another tablespoon of cheese on top.
15. Fold opposite sides of crepe to center and fold remaining sides to form a package.
16. Heat small frying pan with a tablespoon of oil, place package, folded side down, in pan and hold down with spatula for 2 minutes to seal folds.
17. Flip over and fry other side for 2 minutes until golden brown.

Serve with tomato ketchup or chutney of choice.

Original Source: Cheesy Egg Crepes