Cooking with Lounge | Crunchy Crepes

Cooking with Lounge | Crunchy Crepes

Five-spice vegetables wrapped in crepes with coconut saffron sauce

Ingredients

Makes 4 crepes

For the crepes

1 cup all-purpose flour

10g spring onions, finely chopped

3 eggs

200ml milk

2 tbsp butter

Salt to taste

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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

100ml water

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

Method

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 1,200 (plus taxes) for lunch and 1,500-1,800 (plus taxes) for dinner. To a book a table, contact 7, Main Market, Defence Colony, New Delhi (47473322).

varuni.k@livemint.com

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