Baked Crêpes with Capsicum Sauce
by Tarla Dalal
Scrumptious crêpes prepared with a batter of flours and milk, are stuffed with a mixture of sautéed capsicum and paneer, and topped with a creamy capsicum sauce, all set to be baked with a sprinkling of grated cheese.
With its sumptuous filling and soothingly spicy topping, these Baked Crêpes with Capsicum Sauce make a perfect starter for any party.
But then, we would not recommend waiting for your next party to prepare it – why not make it right away to enjoy a few special culinary moments with your loved and loving family?
You can also try other other crêpes like Makhani Crepes and Broccoli Crepes with Mexican Green Sauce .
Baked Crêpes with Capsicum Sauce recipe - How to make Baked Crêpes with Capsicum Sauce
Preparation Time: Cooking Time: Baking Time: 15 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 4 crêpes
For The Crêpes
2 tbsp plain flour (maida)
2 tbsp cornflour
2 tbsp milk
a pinch of salt
1 tsp melted butter
melted butter for greasing and cooking
For The Capsicum Sauce
1 blanched capsicum , cut into half
3/4 cup milk
1 tbsp butter
1 tbsp plain flour (maida)
salt and freshly ground black pepper (kalimirch) to taste
For The Stuffing
1 tbsp oil
1/4 cup finely chopped red capsicum
1 tsp finely chopped green chillies
3/4 cup crumbled paneer (cottage cheese)
salt to taste
Other Ingredients
1/4 cup grated processed cheese
2 tsp thinly sliced black olives
1/2 tsp tabasco sauce
For the crêpes
- For the crêpes
- Combine all the ingredients and 3 tbsp of water in a deep bowl and mix well till the batter is smooth and no lumps remain.
- Heat a 125 mm. (5") diameter broad non-stick pan and grease it lightly using little melted butter.
- Remove the pan off the flame, pour 2 tbsp of the batter in it and tilt the pan clockwise immediately so that the batter coats the pan evenly.
- Put the pan back on the flame and cook it on a high flame, using a little butter, till it turns light brown in colour at the bottom.
- Repeat steps 2 to 4 to make about 3 more crêpes. Keep aside.
For the capsicum sauce
- For the capsicum sauce
- Combine the blanched capsicum and milk and blend in a mixer till smooth. Keep aside.
- Heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for a few seconds.
- Add the capsicum-milk mixture, salt and pepper powder, mix well and cook on a medium flame for 1 minute or till the sauce thickens. Keep aside.
For the stuffing
- For the stuffing
- Heat the oil in a broad non-stick pan, add the red capsicum and green chillies and sauté on a medium flame for 1 minute.
- Add the paneer and salt, and mix well and cook on a medium flame for 1 minute.
- Divide the stuffing into 4 equal portions and keep aside.
How to proceed
- How to proceed
- Spread a little capsicum sauce evenly in a baking dish.
- Place a crêpe on a clean, dry surface, spread a portion of the stuffing in the center and roll it up tightly.
- Repeat step 2 to make 3 more stuffed crêpes.
- Place all the stuffed crêpes on the capsicum sauce in the baking dish and pour the remaining capsicum sauce evenly over it.
- Sprinkle the cheese, black olives and tabasco sauce evenly over it and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
- Serve immediately.
Baked Crêpes with Capsicum Sauce Video by Tarla Dalal
| Energy | 324 cal |
| Protein | 11.7 g |
| Carbohydrates | 29.1 g |
| Fiber | 1.8 g |
| Fat | 16.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 318.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | -0.1 mg |
| Vitamin B3 | 1.8 mg |
| Vitamin C | 1.5 mg |
| Folic Acid | 45.3 mcg |
| Calcium | 363.4 mg |
| Iron | 1.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 33.3 mg |
| Potassium | 124.9 mg |
| Zinc | 0.4 mg |