Five-spice vegetables wrapped in crepes with coconut saffron sauce
Makes 4 crepes
For the crepes
1 cup all-purpose flour
10g spring onions, finely chopped
2 tbsp butter
Salt to taste
For the stuffing
2 tbsp butter, melted
2 bell peppers (red and yellow), cut into juliennes
2 zucchinis (yellow and green), cut into juliennes
5 cloves of garlic, finely chopped
2 tbsp olive oil
Salt and black pepper to taste
For the curry
20g Thai yellow curry paste
400ml coconut milk
1g saffron (soaked in water)
1 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
10g lemon grass
2 cubes of chicken stock (optional)
Salt to taste
Take a non-stick pan and heat 2 tbsp olive oil. Add the vegetable juliennes and sauté with half the chopped garlic. Season with salt and pepper. Add 100ml water and cook for 3-4 minutes.
Prepare the crepe mixture by sifting together the flour, salt and spring onions. In a large bowl, beat eggs and milk together. Beat in flour mixture until smooth; stir in melted butter. Keep aside for 20 minutes.
Heat a lightly oiled griddle or frying pan. Pour about 2 tbsp of the batter for each crepe. Tip and rotate the pan to spread the batter as thinly as possible. Flip the crepe to ensure even cooking. Place the cooked vegetables on one side of the crêpe and fold into a quarter. Rub the crepe with butter.
For the curry, add the remaining olive oil, saute Thai yellow curry paste with the left -over garlic. After a few minutes, add lemon grass, onions, saffron water and coconut milk. Optionally, add chicken stock cubes. Bring the mixture to a boil.
Serve the crepes topped with the Thai curry.
A meal for two at Ca Va costs Rs 1,200 (plus taxes) for lunch and Rs 1,500-1,800 (plus taxes) for dinner. To a book a table, contact 7, Main Market, Defence Colony, New Delhi (47473322).