Oatmeal and spinach crepe

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe | Tags: , |

These crêpes are made healthy by the use of whole wheat flour instead of maida. Oats and spinach have been added to further enrich them with fibre. In the filling too, cheese has been substituted with veggies, excluding the fat component.

Baking Temperature : 230°C (450°F).
Preparation Time : 20 mins.
Baking Time : 20 mins.
Cooking Time : 25 mins.

Makes 8 Crêpes.

For the crêpes
¾ cup whole wheat flour (gehun ka atta)
¼ cup cornflour
3 tablespoons quick cooking rolled oats
2 cups spinach (palak), chopped
1 tablespoon oil
salt to taste
For the ratatouille stuffing
½ cup zucchini, finely chopped
½ cup brinjal, finely chopped
½ cup capsicum, finely chopped
½ cup onions, finely chopped
½ teaspoon finely chopped garlic
1 tablespoon finely chopped celery
½ cup tomatoes, finely chopped
½ teaspoon dried oregano
1 teaspoon oil
salt and pepper to taste
For baking
2½ cups low calorie white sauce, recipe below
For the low calorie white sauce
1½ cups cauliflower or bottle gourd (lauki / doodhi), chopped
1 tablespoon butter
1 tablespoon whole wheat flour (gehun ka atta)
1 cup low fat milk
salt to taste
pepper to taste
For the low calorie white sauce
1. Boil the cauliflower in 2 cups of water until soft. Blend in a liquidiser and strain.
2. Heat the butter, add the whole wheat flour and sauté for a few seconds.
3. Add the milk and cauliflower purée and bring to a boil while stirring the mixture continuously till it becomes thick.
4. Add salt and pepper and bring to a boil. Keep aside.
For the crêpes
1. Blanch the spinach in hot water for a few seconds and immerse in cold water.
2. Drain and purée to a paste in a blender adding a little water if required.
3. Mix together all the ingredients with enough water to make a batter of coating consistency.
4. Heat a 6″ diameter non-stick pan over medium flame and pour 3 tablespoons of batter onto the pan and move the pan in a circular motion, so as to spread the batter into a thin layer along the whole surface of the pan.
5. Cook over a medium flame till the crepe leaves the side of the pan. Remove and keep aside.
6. Repeat with the remaining batter to make 7 more crepes.
For the ratatouille stuffing
1. Heat the oil in a non-stick pan, add the zucchini, brinjal, capsicum, onions, garlic and celery and sauté for 2 minutes.
2. Add the tomatoes and salt and soak for 5 to 7 minutes the tomatoes and salt and cook for 5 to 7 minutes till the vegetables are soft.
3. Add the pepper and oregano and mix well. Allow it to cool.
How to proceed
1. Spoon out 1 portion of the stuffing onto the centre of each pancake, spread a little white sauce on top and roll up.
2. Arrange in a baking dish. Pour the remaining white sauce on top and bake in a hot oven at 230°C (450°F) for 20 minutes or until golden brown.
3. Serve hot.

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