Are you looking for an easy, healthy, and tasty Veg Snacks Recipe for breakfast? These Whole Wheat Veg Crepes loaded with vegetables are a healthy treat for everyone especially kids. A quick flavourful snack for people on a weight-loss plan, that can’t be said No to.
Veg Crepes are savoury crepes made using whole wheat flour, milk and stuffed with vegetable Maggi filling. Crepe is a french dish and is generally made using Maida (All purpose flour), eggs and milk. Basically, they are a thin version of pancakes and mostly are savoury. These are veggie crepes made in an Indian style. One can make Sweet Crepes as well. Skip the salt and add jaggery or sugar instead.
Being a pure vegetarian, I have modified the traditional French recipe of Crepes by skipping eggs and using whole wheat instead of All-purpose flour (Maida). Our low-calorie eggless crepes recipe is the perfect choice for breakfast or a quick lunch on a busy working day!
The secret ingredient is Desi Ghee. Making Savoury Veg Crepes with desi ghee was a super amazing experience for all. If you are reading my blog, you would already know that I use desi ghee in most of my recipes.
You may use any cooking oil: olive oil, coconut oil, almond oil and the recipe won’t need any change.
For vegetable fillings of crepe, you may use any vegetables like broccoli, spinach, capsicum, onion, tomato, corn, etc. I had in stock only onion, tomato and capsicum. You may roast them for a few minutes or bake them in the oven for about 10 minutes. I have added Maggi noodles for a twist to the recipe. Feel free to use any filling for these vegetable crepes.
Veg Mayonnaise is layered over the hot veg crepes. One may use any type of cheese layering/filling as well.
Make a smooth batter of Whole wheat, milk, little water, salt, black pepper. Add a dash of desi ghee to it. Take a ladle full and spread evenly on hot iron Tawa. Make sure that Tawa is not very hot (Simmer flame) or cold as in both the cases, the batter would stick to the base of Tawa.
Once the bubbles are formed, use a sharp knife to lift the sides of the crepe and then use a large square turner to flip it. Apply desi ghee on both sides and keep the flame on simmer. For better cooking, cover it with lid.
In the meantime, you may prepare the vegetable filling.
Once done on both sides, place the hot crepe on a plate and apply cheese or Mayonnaise along with the vegetable filling. Roll it and enjoy with your favourite dip.
Tips to Make This Crepe Right The First Time
How to convert this recipe to make Vegan Crepes?
This recipe is easily convertible to vegan. All we need is to replace desi ghee with vegan oils or refined oil, milk with vegan milk like coconut milk. Use vegan spread in place of mayonnaise.
How to make Gluten Free Veg Crepes?
This recipe is easily convertible to gluten-free. One may use any gluten-free flour like buckwheat, chestnut or ragi to make the smooth batter. You may also create oatmeal crepes without eggs by using rolled oats (dry grind oats to make fresh oats flour).
You may like to check our Gluten-free Rice Dal Uttapam.
For gluten-free vegan crepes, you may use any combination of the above two. The recipe won’t change much. Gluten-free flour is denser than all-purpose flour or wheat. Little extra water/ milk may be needed for a smooth batter to maintain the same consistency.
How to make Sweet or Dessert Crepes?
You may add sugar or jaggery instead of salt and black pepper. Also, add pumpkin spice for the dessert perfect flavour. Replace Mayonnaise with Nutella and Vegetable filling with any fruit/ biscuit filling. Crush the biscuits and chop fruits in small and layer them with Nutella for a delicious dessert crepe. Top it with strawberry or any other fruit.
You may check our Ragi Pancake recipe.
Can I have this if I am on a diet plan?
Yes if you skip ketchup and Maggi and replace the mayo dip with hung curd.
A word of suggestion to those who love Tomato ketchup. We don’t realize the extra salts that this ketchup has which not only has a concern wrt BP but for weight gain as well.
Avoid extra salt anyway and use sendha salt mixed with normal salt.
Do share your views about it!!
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Veg Crepes | How to make a veg crepe with filling
- 1 cup Wheat flour Atta
- 0.5 cup milk
- salt and black pepper as per taste
- 2-3 tablespoon Desi ghee
- 1 cup water
- 1 small onion
- 1 small tomato
- 1 small capsicum
- 1 small pack maggi with masala I have used Plain Maggi. You may use any.
- 1 tablespoon butter
- 1 tablespoon Mayonnaise
- Gather your Ingredients.
- Add salt and black pepper to wheat flour. Mix it.
- Add Milk gradually. Make a smooth batter.
- Add water as required.
- Add 1 tablespoon Desi Ghee. Let it rest for 10 min.
- In the meantime, you may make the filling. Feel free to add vegetables of your choice. Chop as you like it.
- Boil Maggi in a pan.
- Add butter in a pan.
- Add chopped onions.
- Add capsicum and maggi masala.
- Add tomatoes. Add little salt and black pepper. I have cooked for one min and I like the crunchy vegetables.
- Add boiled, Sieved maggi.
- Mix well and switch off.
- Now the batter is ready. I have used a non-stick pan. Add desi ghee. Pan should be sufficient hot.
- Spread the batter and move clockwise. Cover with lid. It takes around one min to cook from one side. Make the flame simmer.
- Reverse it. And cook from the other side.
- The crepe is raedy
- Spread Mayonnaise.
- Spread filling.
- Roll it and Enjoy!!
|Serving size: 1 crepe|
|Amount per serving|
|% Daily Value*|
|Total Fat 8.1g||10%|
|Saturated Fat 4.3g||22%|
|Total Carbohydrate 24.2g||9%|
|Dietary Fiber 1.3g||5%|
|Total Sugars 2.6g|
|Vitamin D 2mcg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|