Eggless Crepe with Roasted Onions

Eggless Crepe with Roasted Onions

this is an eggless version of crepe with roasted onions, butter and pepper, spicy version of a popular European street food.

Eggless Crepe with Roasted Onionsthis is an eggless version of crepe with roasted onions, butter and pepper, spicy version of a popular European street food.

Summary

3150
  • CourseEntrée
  • CuisineEuropean
  • Yield4 servings 4 serving
  • Cooking Time10 minutesPT0H10M
  • Total Time10 minutesPT0H10M

Ingredients

Butter, melted
1 Tablespoon
Milk
1/2 Cup
Flour
1 Cup
Vanilla Essence
1 Teaspoon
Water
11/2 Cups
Sugar
3 Teaspoons
Onions, large sized, finely chopped
2
Chilly Flakes
Pepper
Salt
Oregano
Oil

Steps

  1. To prepare the crepe, mix together flour, melted butter, sugar, vanilla essence, milk and water into a smooth batter. Add a pinch of salt to this and mix well. Refrigerate the batter as you prepare the stuffing.
  2. To prepare the stuffing, in a pan saute the onions with some salt. Saute till the onions are roasted. Be careful not to burn them.
  3. Pour the crepe batter on to a non-stick pan and swirl the pan to spread the batter well. Cook both the sides of the crepe on medium flame until it is done.
  4. Arrange the crepes on the serving dish. Brush in some butter on to the crepe and top it with the roasted onions.
  5. Season with salt, pepper, oregano and chilli flakes.Gently roll the crepe in one direction.
  6. You can make upto 4 or 5 medium sized crepes with this batter.