Eggless Crepe with Roasted Onions
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Eggless Crepe with Roasted Onions

this is an eggless version of crepe with roasted onions, butter and pepper, spicy version of a popular European street food.

Soumya Sivadas

Ingredients

4-serving
  1. 1 Tablespoon Butter , melted
  2. 1/2 Cup Milk
  3. 1 Cup Flour
  4. 1 Teaspoon Vanilla Essence
  5. 11/2 Cups Water
  6. 3 Teaspoons Sugar
  7. 2 Onions , large sized , finely chopped
  8. Chilly Flakes
  9. Pepper
  10. Salt
  11. Oregano
  12. Oil

Method

10 mins
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    To prepare the crepe, mix together flour, melted butter, sugar, vanilla essence, milk and water into a smooth batter. Add a pinch of salt to this and mix well. Refrigerate the batter as you prepare the stuffing.

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    To prepare the stuffing, in a pan saute the onions with some salt. Saute till the onions are roasted. Be careful not to burn them.

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    Pour the crepe batter on to a non-stick pan and swirl the pan to spread the batter well. Cook both the sides of the crepe on medium flame until it is done.

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    Arrange the crepes on the serving dish. Brush in some butter on to the crepe and top it with the roasted onions.

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    Season with salt, pepper, oregano and chilli flakes.Gently roll the crepe in one direction.

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    You can make upto 4 or 5 medium sized crepes with this batter.

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