Spinach and Corn Crepes

Ingredients

2 cups shredded spinach

½ cup boiled & crushed corn

1 cup refined flour

1 tsp + 1 tbsp melted butter, plus for cooking

1 medium onion, finely chopped

1 cup sliced button mushrooms

Salt to taste

1 tsp lemon juice

1 tsp black pepper powder

1 egg

1½ cups milk

Pinch of baking soda

2 cups white sauce

½ cup grated processed cheese

2–3 tbsp grated mozzarella cheese

1 medium tomato, sliced

Fresh parsley sprigs

 

Preparations

Heat 1 tsp butter in a pan, and sauté the onion until translucent. Add mushrooms, cook 1 min, then add corn. Season and cool.

In another pan, sauté onions and spinach with salt, pepper, and lemon juice. Set aside.

For crepe batter, whisk egg, milk, and butter. Mix flour, baking soda, and salt separately, then combine with the egg mixture for a smooth batter.

Heat the tawa, brush with butter, pour a ladleful of batter, spread thinly, cook the underside, and transfer to foil. Repeat.

Mix filling with 2 tbsp white sauce and processed cheese.

Spread spinach in a baking tray, place folded crepes with filling, top with white sauce and mozzarella. Garnish with tomato slices and parsley. Bake at 180ºC for 10 min. Serve hot.

 

 

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