In our Vegetable Cheese Crepes recipe, please don’t be intimidated by the amount of ingredients, each and every flavor brings an important and subtle contribution to this delicious breakfast or brunch option. As the queen of eggless recipes, I can make almost every dish to my preference, and this particular recipe has ingredients and instructions for eggless crepes too.
Enjoy – they’re cheesy, spicy, hot, tangy and packed with the best fresh flavors.
To make Vegetable Cheese Crepes, you will need the following ingredients:
In a mixing bowl, whisk 1 egg, 2 cups milk, ½ cup water, 1 cup plain flour, 2 tablespoons of butter and salt until combined into a smooth batter. If preparing eggless crepes, combine ingredients for the eggless batter.
In a large non-stick skillet over medium heat, heat a few drops of oil then pour a ladle-size (about 2-3 tablespoons) amount of batter and swirl into the skillet, evenly coating the base. Cook for about 1 minute until the crepe easily lifts, flip and cook for another 30 seconds. Transfer to a plate to cool before stuffing. Repeat with remaining batter to make about 6-7 medium-sized crepes.
In a large saucepan, heat some oil and add 1 tablespoon of chopped garlic. Cook until light golden and fragrant.
Add 1 finely chopped medium onion and 2 or 3 green chilis. Sauté for a few minutes until soft and translucent.
Add 1 sliced bell pepper, 1 grated carrot, ¼ teaspoon of turmeric powder, 1 teaspoon of cumin powder and salt. Increase the heat to medium-high and cook for about 1 minute.
Add 1 cup of cottage cheese or paneer, 1 tablespoon of lime juice and 2 tablespoons of chopped coriander leaves. Stir to combine and cook for another minute. Remove from the heat.
Stir in ½ cup grated Cheddar cheese and about 2 teaspoons of red chili sauce, or to your taste. Mix to combine through. Allow mixture to cool before stuffing.
Working one-by-one, using the golden side of each crepe, spoon the prepared stuffing mixture into the center and fold the sides over into a square shape. Stick using a bit of plain flour and water. Continue with remaining crepes and filling mixture.
In a large, non-stick frying pan, heat 2 tablespoons of oil and fry both sides of the crepe squares until golden, crispy and delicious.
Serve hot and enjoy!
These savory Vegetable Cheese Crepes are absolutely divine and if it were up to me, I’d have these everyday, for every meal. They’re everything a good breakfast, brunch or lunch should serve up. What are your thoughts on this recipe? Let us know tag us online using our hashtag #cookmerecipes in your own blog posts.
I tried these veggie cheese crepes last Sunday. They were a hit! The flavors popped, and the eggless option worked perfectly. Can't wait to make them again for friends!
Fantastic!
My kids love these crepes! Perfect for our weekend brunches and easy to make.
Amazing recipe! Thanks!
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