Eggless Spinach and corn crepes

Eggless Spinach and corn crepes

Eggless Spinach and corn crepes

Serves 5-10 medium sized crepes

Ingredients

  • 250gms InnerBeing Pancake Mix
  • 45gms (3 tablespoons) of chia seed
  • 1 cup chopped spinach
  • 1 cup sweet corn
  • 1 medium sized onion finely chopped
  • 2-3 garlic cloves
  • 1 tablespoon butter
  • 4-5tablespoons of grated parmesan cheese
  • Salt and Pepper for seasoning
  • Oregano and Chili Flakes for seasoning
  • 1/2 tablespoon coconut oil or clarified butter (ghee)
  • 1 tablespoon vanilla essence
Made with

Eggless Spinach and corn millet crepes

Chia seed gel preparation:

Step 1

Take 3 tablespoons of chia seeds and grind it into a fine powder in a grinder.

Step 2

Heat 180ml of water and add the grounded chia, stir it well. Continue stirring the mixture for more 2-3 minutes, until you observe a gel-like appearance. Strain the gel and keep it aside.

Spinach and corn filling

Step 1

Heat a pan and add the butter to it. Allow the butter to melt and add chopped onion and garlic to it and cook it for 1-2 minutes.

Step 2

Add the spinach and cook it for a minute, until it becomes soft. Add the sweetcorn to this mixture and cook it for further 1-2 minutes.

Step 3

Gently add the cheese, along with the seasoning and mix it well. Allow the cheese to melt and coat over the spinach and corn mix. Keep the filling aside, allow it to cool.

Note- If you want a creamy mix you can add 30-50ml of unsweetened coconut milk to the mixture and cook it for 1-2 minutes.

Crepe Preparation

Step 1

Whisk half of the chia gel into the flour mix for a minute and then add the rest half. To this batter add 250-300 ml of milk along with vanilla essence and whisk it well to remove lumps until you get a thin consistency.

Step 2

Heat a pan, add ½ tablespoon coconut oil or ghee. Pour the crepe batter (one ladle approximately 30-40ml) into the pan.

Step 3

Each crepe should be 10 – 12cm in diameter. Cook the crepe for 2 – 3 minutes until you see bubbles appearing on the top, if necessary cover with a lid and cook it over a low flame.

Step 4

Flip crepe with a spatula to cook the other side for a further 2-3 minutes.

Step 5

Repeat this process with all the batter and serve or hold in a warm oven until serving.

Step 6

Spread out the spinach and corn filling evenly over the crepe and fold it into two halves. You can also fold the crepe in two halves and pour the creamy sauce over it.

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