Multigrain Crepe Recipe Filled With Spicy Mashed Potatoes
The Multigrain Crepe Recipe is a wholesome and nutritious dish that is packed with flavors from the millet flour and filled with a spicy mashed potato filling.
These Multigrain Crepe Recipe is a wholesome and nutritious dish that is packed with flavors from the millet flour and filled with a spicy mashed potato filling. The addition of green chilies and coriander in the mashed potatoes gives this recipe a big five for its taste and flavor.
Serve the Multigrain Crepe Filled With Spicy Potatoes along with a Yogurt Dip or Mexican Salsa for breakfast, tea party snack, appetizer or even a quick weeknight dinner.
If you like this recipe, you can also try other Crepe recipes such as
10 M
30 M
40 M
4 Servings
Ingredients
- 2 cups Whole Wheat Flour
- 1 cup Ragi Flour (Finger Millet/ Nagli)
- 1 cup Bajra Flour ( Pearl Millet)
- Salt , as per taste
- 1 teaspoon Whole Black Peppercorns , crushed For the Filling
- 4 Potatoes (Aloo) , boiled and mashed
- 1/2 teaspoon Red Chilli powder
- 3 Green Chillies , finely chopped
- 4 sprig Coriander (Dhania) Leaves , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- Oil , for cooking
How to make Multigrain Crepe Recipe Filled With Spicy Mashed Potatoes
To begin making the Multigrain Crepe Recipe Filled With Spicy Mashed Potatoes, first get all the ingredients ready, including boiling and mashing the potatoes.
In a large mixing bowl, add the flour and a pinch of salt, black pepper powder and water and make smooth batter. The batter should be thick and yet pouring consistency, similar to a dosa batter.
Keep the crepe batter aside.
Next in heavy bottomed pan, heat a teaspoon of oil over medium heat. Add the cumin seeds and allow it to crackle. Add the green chilies and chopped onion and saute until the onion gets slightly caramelized.
Once the onion gets brown, add the mashed potatoes, red chili powder and salt. Stir to combine all the ingredients well. Check the salt and adjust to suit your taste. Finally stir in the chopped coriander leaves and turn off the heat.
The next step is the make the crepe. Heat a nonstick crepe skillet over medium heat. Pour a ladleful of the crepe batter on the pan and swirl the pan to spread the batter around. Crepes cook very quickly, so once you notice the top is getting cooked, flip over to cook on the other side for a few seconds.
Remove from the skillet and place it on the platter. Proceed the same way to make the remaining crepes.
Once done, place a spoonful of the potato filling in the center and roll the crepe and serve.
Serve the Multigrain Crepe Filled With Spicy Mashed Potatoes along with a Yogurt Dip or Mexican Salsa for breakfast, tea party snack, appetizer or even a quick weeknight dinner.
