For a great start to your day, have these Savory Vegetarian Crepes as a breakfast- full of exotic and spicy flavors that come from whole wheat thin crepe and the Maggi-vegetable filing inside it! Crispy when made, soft and melting when filled with warm vegetable filling, these savory crepes are addictive!
If you are anything like me, you would understand the need of a savory breakfast. I love desserts and sweet crepes, yet the salt craving I have after them is unbearable. Over years, I have realized, I need a breakfast that has salt content in the right proportion and dessert won't suffice that.
That's how I curated the recipe of the savory crepes!
Made with a batter of whole wheat flour, milk, and salt using a flat Cast Iron Tawa (Pan), this recipe for eggless crepes is a savory twist to the classical french crepe recipe. This veggie crepe is a total comfort breakfast for busy mornings!
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Why Would You Love This Recipe?
- A Healthy Breakfast.
- Kids Friendly.
- Uses Fresh Ingredients.
- Minimum Prep Time.
- Customizable to make vegan or gluten free.
- Whole Wheat instead of All-Purpose flour and Egg Free Crepe.
- The Best Savory Crepes Ever!
Ingredients
For The Wheat Crepe-
- Whole Wheat Flour- I use whole wheat flour in almost all my recipes. We have a flour mill from where we procure wheat flour. You may swap it with All-purpose flour, but then it won't be healthy. For making crepes gluten free, use any gf flours- almond flour, ragi, or buckwheat.
- Milk- This recipe uses dairy milk. You may use any vegan milk to make vegan crepes.
- Ghee- is the most important ingredient. Being Indian, I include ghee in variety of foods- parathas (flat breads), curries, lentils, etc. You may swap it for vegan oils or any other oil, but the taste may vary.
- Salt- balances the flavor of these savory crepes. I have used rock salt, though kosher or table salt can be used too.
- Black Pepper- The earthy flavor that comes from black pepper adds depth to this recipe. You may use red chili as well. I have tried creating non-spicy crepes to have the real flavor of crepes. Feel free to spice it up.
- Water- is added along with milk to create thin version of crepes.
For The Crepe Fillings-
- Onion- The mild flavor onions add perfect taste to the vegetable filling. I have roasted them to be transparent. You may caramelize them too!
- Tomato- The tangy and juicy tomatoes are perfect for stuffing any wrap or sandwich. These half-cooked tomatoes are crunchy and soft at the same time.
- Capsicum-The spicy pepper balances the sweetness of onion and tomatoes. Feel free to use any of the peppers. Cook them crunchy as I like them.
- Butter- Roasting fresh veggies in butter help create blending flavors, though one may use raw veggies too.
- Maggi- I wanted to have a filling crepe so I added Maggi (Indian Noodle brand). Its an optional ingredient. For more healthy fillings, you may include low carb veggies like mushroom, cauliflower, pumpkin or butternut squash.
- Mayonnaise- A thin layer of mayonnaise is spread over freshly made crepe. You may use cheese or cream cheese. For vegan, use vegan cheese.
Variations
- Vegan Crepe- Use vegan substitutes to make this recipe vegan.
- Sweet Crepe- Convert these savory crepes to sweet by skipping salt and adding sugar. Use Nutella spread or caramel sauce with fresh fruits.
- Spinach Cheese Crepe-Add sauteed spinach leaves or chopped spinach in the batter.
- Add another protein- You may add egg or ham in this recipe but then it won't be vegetarian.
Expert Tips
- Use raw onion to clean the flat pan (Tawa) after every new crepe.
- Don't pour batter over very hot or cool Tawa.
- Cook on simmer with a lid.
- Use milk and water at room temperature.
- Batter should not be very thick.
Storage Suggestions
I recommend consuming the crepes fresh, though the batter can be made in advance and stored in refrigerator for 2 days. Make sure to let the batter attain room temperature before making crepes.
What to Serve With Savory Crepes?
- Roasted Sweet Potato
- Apple Mint Salad
- Roast Pumpkin and Spinach Salad
- Jalapeno Dip
- Mushroom Soup without cream
FAQ
Savory crepes are a version of french galette, which is made of buckwheat, water and salt.
Vegan crepes are made using almond milk or any dairy free milk and if cheese is added, that is vegan too.
Savory crepes are healthy as you may easily include nutritious veggies and protein packed lentils or beans as filling and cut down on sugar-based creams, which is usually the topping of sweet crepes.
Detailed Recipe With Steps
Step 1 Make Wheat Batter
In a large bowl, add wheat flour, salt, black pepper. Gradually add room temperature milk. Add desi ghee for a smooth batter.
Add water to adjust the consistency. We don't wish to have a very thick batter. The crepes are thinner than the pancakes.
Step 2 Cook Crepe
On a hot pan (Heat pan for 2 min on full and simmer), add ghee and spread a ladle full of batter gently. Cover it with lid for perfect cooking within.
Once the bubbles appear, the color of dough changes, darkens a bit. Then apply ghee and scrape sides to flip and cook from the other side.
Step 3 Cook Filling and Stuff It
While Crepe is being made, cook in another pan the vegetable filling in butter. In melted butter, mild cook onion, capsicum, tomatoes and add boiled maggi to it along with maggi masala. If you don't have maggi, you may use any pasta and add salt and pepper to it.
Add layer of mayonnaise to the cooked crepe, stuff it with vegetable maggi filling and wrap it.
Step 4 Serve It
Serve the delicious savory crepes with a choice of your dip! Enjoy!
Do share your views about it!!
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Savory Vegetarian Crepes {Egg Free & Healthy}
Equipment
- 1 Iron Tawa Making flat crepe
- 1 Large Bowl making wheat batter
- 1 Sauce Pan making vegetable filling with Maggi Noodles
Ingredients
Crepe
- 1 cup Wheat flour Atta
- 0.25 cup milk
- salt and black pepper as per taste
- 2-3 tablespoon Desi ghee
- 1 cup water adjust as needed
Filling
- 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
Instructions
- 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!!
Notes
- Use raw onion to clean the flat pan (Tawa) after every new crepe.
- Don't pour batter over very hot or cool Tawa.
- Cook on simmer with a lid.
- Batter should not be very thick.
| Nutrition Facts | |
|---|---|
| Serving size: 1 crepe | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 187 |
| % Daily Value* | |
| Total Fat 8.1g | 10% |
| Saturated Fat 4.3g | 22% |
| Cholesterol 15mg | 5% |
| Sodium 51mg | 2% |
| Total Carbohydrate 24.2g | 9% |
| Dietary Fiber 1.3g | 5% |
| Total Sugars 2.6g | |
| Protein 4.1g | |
| Vitamin D 2mcg | 9% |
| Calcium 40mg | 3% |
| Iron 1mg | 7% |
| Potassium 103mg | 2% |
| *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. | |
Anonymous says
Such a great way to make crepes! Never tried wheat ones! Thank you for sharing
vegbuffet says
Thank you! Do share your views when you try these wheat crepes!