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PrintKEEMA CREPES
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Add sifted maida with beaten eggs, milk and oil to make a smooth batter of a thin pouring consistency. Add salt and pepper to taste. Allow the batter to stand for 10-15 minutes.
- Keep a nonstick pan on medium heat. Rub the bottom of the pan with a little oil. Pour 1 spoon ful of batter and tilt the pan to roll the batter evenly on the bottom of the pan.
- Cook till set. Do not turn, drop on to a plate. Repeat with the remaining batter to make 8-9 crepes.
- Take a crepe, keeping the uncooked side up. Arrange some filling in a row on one end of the crepe. Fold a little from the sides to enclose the filling and roll upwards tightly.
- Seal the end with a little maida paste. Repeat with all the other crepes. Keep aside.
- Before serving, heat the non stick pan with 1 tablespoon oil. Gently fry the stuffed crepes until light brown. Serve with ketchup.
INGREDIENTS
- 150 grams maida
- 200 ml milk
- 1 tablespoon Cooking oil
- 2 eggs - beaten well
- Salt and pepper to taste
Filling
- 150 grams cooked keema (mince) - well dried on fire
- 1 tablespoon green coriander - chopped
- 75 grams finely chopped spring onions
- 1 green chilli - chopped finely
7 comments for “Keema Crepes”
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