Carrot-Potato Savory Crepes

'Swoosh' went the weekend and Monday has already pushed us into the work mode. With all the over-indulged food-weekend....oh no wait....I would rather say food indulgent month, it's now time to get back to healthier routine. So Sunday night actually turned into a healthy food screen for the pantry. Absolutely, sticking to the regime, the day started with a fresh cold pressed green juice and followed by "Carrot-Potato Savory Crepes".
They are healthy, light and fills you up for a good 4-5 hours. I'm using semolina to make these crepes as it's extremely light on stomach, healthy and it tastes great in batter (sweet or savory). Although, I am using carrots and potatoes, however you can use any combination of vegetables. It's one of those recipes that can be made in huge batch and eaten for 2-3 days. Just freeze the leftover batter and thaw a night before in fridge. They are perfect as snacks or packed lunches too.

*** Note - For my Vegan Friend's, please use homemade or store bought vegan yogurt

~ Enjoy and I'll come back soon with another healthy recipe soon ~

Carrot-Potato Savory Crepes

Carrot-Potato Savory Crepes

Serves: 4 People

Serving Suggestion: Serve Hot with favorite Dip / Sauce

Tools:

Large Bowl – For mixing the ingredients together.

Large Non-Stick Flat Pan

Ladle or Large Spoon – To pour the batter

Flat Spatula – For flipping the crepes.

Large Serving Plate

Ingredients:

½ Cup Semolina (Cream of Wheat) – Thin or thick any variety

¼  Cup Flour – I’m using whole wheat, you can use A.P or any other flour of choice

½ Cup Plain Yogurt

¼ Cup Water

½ Tsp Baking Powder

¼ Tsp Baking Soda

2 Medium Carrot – Thinly Grated

1 Large Boiled Potatoes – Thinly Grated

¼ Cup Olive Oil – For Making the Crepes (You may use any flavorless oil of choice)

Seasoning:

¼  Tsp Black Pepper Powder

1 Tsp Salt – As per taste

Method: 

• In a large bowl, mix semolina, flour and seasoning together.
• Add yogurt, water and make a thick smooth batter.
• Now, add the grated carrot, potato and whisk everything together to form a smooth and thick batter.
• Heat the nonstick for a minute with ½ tsp of oil.
• Pour 1½  ladle of batter on the nonstick and swirl the batter (To form a thick circular shape) using the ladle.
• Let it cook on medium heat for about a minute.
• Flip the crepe gently to the other side and let it cook for another minute (a minute for lightly cooked soft crepes and two minutes for crispy crepes)
• Transfer the soft cooked crepes to serving dish and follow the steps above to make all the crepes.
• You can stack them (open face) all together or serve in individual plate.