Multigrain flour crepe is a nutritious and wholesome dish packed with aroma and flavors. The spicy filling of mashed potatoes also enriches the taste. You can serve the crepe with a Mexican salsa or a yogurt dip as an appetizer or snack at a party.
Ingredients
For the crepe
- 4 cup multigrain flour
- Salt according to taste
- One a teaspoon of crushed black peppercorns
For the potato filling
- Four boiled and mashed potatoes
- Half a teaspoon of red chili powder
- Three finely chopped green chilies
- One finely chopped onion
- Finely chopped coriander leaves
- One teaspoon of whole cumin seeds
- Sunflower or olive oil for cooking
Cooking Procedure
- In a giant mixing bowl, add flour, black pepper, a pinch of salt, and water. Mix them well to form a smooth batter. The batter consistency should be thick yet pouring, just like a dosa batter.
- Keep the batter aside by covering it with a lid.
- In a heavy bottom pan, heat one teaspoon of oil on medium heat. Add the cumin seeds to the oil and allow it to crackle. Now add chopped onion and chilies and sauté them together till the onion gets caramelized.
- You can add mashed potatoes, salt, and red chili powder when the onion becomes brown. Mix all the ingredients well by continuously stirring them.
- Finally, add the coriander leaves, turn off the heat and allow it to rest.
- Now, for making the crepe, heat a non-stick skillet on medium heat. Pour a ladle of crepe batter and immediately swirl the pan to spread the batter around.
- Since crepes take little time to get cooked, whenever you notice that the top is cooked, flip it over and cook it for a few more seconds on the other side.
- Remove the crepe from the pan and repeat the same process till the batter is finished.
- Once done, add a spoonful of spicy potato filling.
Serve it hot with your favorite dip on the side.
