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Oats and Semolina Veg Crepes with Walnut Spinach White Sauce
   I loooved this when I had this for the first time. This is again one of those Sunday one pot meals I love. Though this involves a three step preparation, but once its done, its done. We all can sit together and enjoy our meal then. And this is what we want on our Sundays, right? This one is again from Neeta Mehta's recipes.Though the original version of this has all purpose flour crepes, I substituted it with Oats and Semolina crepes, which I posted sometime ago. Though taste wise I would say, all purpose ones score better, but I would want any day want to push more oats into our meals. And they are easier to make too. And when they are filled with veggies inside and topped with walnut and spinach sauce they scale up on the health quotient!! I am also listing the all purpose flour crepes recipe, so you can choose the way you want to go :-) Also you can go easy or generous with the cheese depending on how adventurous you want to be ;-) Ingredients: For Oats and Semolina Crepes 3/4 cup quick cooking oats - ground to a fine powder 3/4 cup Semolina Salt to taste Water to make a runny batter (you can vary the ratio by increasing the quantity of oats and reducing semolina or vice versa) For All Purpose Flour Crepes 3/4 cup plain flour 1and1/4 cup milk Salt to taste 1/4 tsp pepper - ground a pinch of baking powder For Filling 1 cup of assorted vegetables - finely choppped (I used carrots, beans and peas) 1/2 tsp ginger-garlic paste 1 green chilli - finely chopped 1/4 tsp pepper 1/4 tsp chilli flakes 2-3 tbsp grated cheese (1 cube) 1-2 tbsp oil For Spinach Sauce 3 tbsp butter - softened 3 tbsp all purpose flour 1 cup Spinach - finely chopped 2 tbsp walnuts - crushed roughly 3 cups milk salt to taste 1/4 tsp white pepper (optional) Other ingredients Tomato sauce to spread 2-3 tbsp grated cheese 1 tbsp walnut - chopped finely Method: For Oats and Semolina Crepes, follow the instructions here For All Purpose Flour Crepes Sift flour, baking powder and Salt. Add milk. Beat well to get a smooth pouring batter. Keep aside for 10 minutes.Heat a small non-stick pan (don't heat it to high). Add a drop or two of oil and wipe and spread it with a kitchen paper napkin. Remove from fire.Pour 1/3 cup of batter and tilt the pan on all sides so that the batter spreads to make a thin crepe. Put it back to heat. When the edges start browning, toss the crepe. This would be a delicate task as the crepe would be soft to handle. Make 3-4 such crepes and keep aside.For filling Heat Oil. Add ginger garlic paste. Saute. Add vegetables, green chilli paste, salt and pepper. If you are adding chopped garlic, add it after the veggies if you want the garlic flavour predominant. Cook for a few minutes till the vegetables are a little soft but firm. Alternatively you can parboil the vegetables and saute them for 2 minutes. Turn off the heat. Add cheese and mix. Set aside.Now Stuff the crepesSpread a crepe. Spread 1 tsp of tomato sauce on top. Put 2 tbsp of filling on it. Roll it. Seal the ends with tomato sauce. Keep it flat with the joint side down. You can also cut this roll into half or three equal pieces. You can cut the edges off as well. I avoided as I didn't want wastage. Finally the Sauce preparation Heat a few drops of oil in a pan. Add butter. Add spinach and saute for 2-3 minutes till water dries. Add flour and stir for 1/2 mintue. Add walnuts. Stir. Add milk and keep stirring on medium heat till it boils. Add salt and pepper. Simmer on low heat till sauce becomes of pouring consistency and coats a spoon. Remove from heat.Pour 1/2 the sauce in a baking pan. Arrange the crepes on top.  related searches : Oats
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