Spinach and Paneer Crepes or Pancakes is a light, fluffy and wholesome meal that contains all the right nourishment needed to keep you going.
Total Time27 minutesmins
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: crepe, paneer, spinach
Servings: 4people
Ingredients
225gmWhole Wheat Flourapprox 1 Cup
3Eggs
300mlMilkapprox 1 + 1/4 Cup
2tspUnsalted Buttermelted
3Spring Onion
2Green Chillieschopped
handfulCoriander leaveschopped
fewMint Leaveschopped
1tspRoasted Cumin Seeds
1/4tspTurmeric
50mlPlain Yoghurt
1smallRed Chillidiced
Ingredients for the Filling:
1bunchSpinachcleaned
3tbspOil
400gPaneerdiced into small pieces
1tspMustard Seeds
1tspCumin Seeds
1smallOnionthinly sliced
1/2inchGingergrated
3largeGarlicgrated
4tbspCream
1tspGaram Masala
1Lemon
Instructions
To make the stuffing:
Blanch the spinach in a pan of boiling water for 3 to 4 minutes, or until wilted. Drain in a colander, squeeze out any excess water, then blitz in a food processor until roughly pureed. Set aside.
Heat 1 tablespoon of oil in a wide non-stick frying pan.
Stir-fry the paneer for 2 to 3 minutes, or until lightly golden. Remove with a slotted spoon and set aside.
Heat remaining oil in the same frying pan. Add the black mustard seeds & wait until it pops.
Next add cumin seeds and stir-fry for about 30 seconds & then add the onion and fry over a low heat for about 5 to 6 minutes, or until softened.
Add the grated ginger, garlic and garam masala to the pan and continue to cook for a further minute or so.
Then, stir in the spinach and cook over a medium heat for another 3 to 4 minutes.
Add the paneer and cream. Cook, stirring, for 2 to 3 minutes, or until piping hot. Consistency should be thick.
Squeeze in half the lemon juice, then taste and season, adding more lemon juice, if you like. Put to one side and keep warm.
For the Crepes:
To make the crepes, place the flour in a large bowl and season with sea salt. Make a well in the centre and add the eggs and half of the milk.
Add the melted butter to the batter along with the remaining milk. Whisk everything until smooth.
Trim and finely slice the spring onions and chillies. (remove seeds if you don’t want it spicy).
Add the spring onions, herbs, turmeric and cumin seeds to the batter and mix well until it is incorporated.
Leave the batter to rest for at least 15 minutes.
Lightly grease a non stick frying pan with oil and place over a medium heat. Once the pan is hot, add a ladleful of batter, turning the pan so it evenly and thinly coats the base. Cook for 1 to 2 minutes, until set and lightly golden. Flip over with a spatula and cook the other side for another minute, until golden.
Slip the pancake onto a warm plate and keep covered with a clean tea towel while you make the rest of the pancakes. You should have 8 in total.
To serve:
When you’re ready to serve, place large spoonfuls of the spinach and paneer mixture in the middle of each pancake and fold into triangles or roll up to enclose the filling.
Serve the Spinach and Paneer crepes along with a dollop of Yoghurt, chopped coriander and diced red chilli.