Crispy Savory Multi-Grain Crepes with Chicken and Vegetables
1 hour
925 reads
About Crispy Savory Multi-Grain Crepes with Chicken and Vegetables
Craving a satisfying crunch? These crispy savory crepes are the ultimate versatile meal, perfect for breakfast, lunch, or dinner. Imagine a flavorful multi-grain crepe, sturdy enough to hold hearty fillings without a hint of sogginess.This recipe stars a savory blend of tender chicken, earthy mushrooms, and vibrant fresh vegetables, all nestled within a perfectly crisp crepe. Each bite delivers a burst of flavor that will leave you wanting more.And the best part? Customize them with your favorite ingredients for a truly personalized culinary experience.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Filling
For the Crepes
- 500 gm Multi-Grain Idli/Dosa Batter
- Oil as needed, for cooking the crepes
For Assembling
- 1/2 cup Cheddar Cheese grated
- 1/2 cup Cabbage shredded
- 1 Tomato sliced
- 1 Bell Peppers or capsicum, thinly sliced
- 3 Chillies chopped, green
- 5 sprigs Coriander dhania
Instructions
- Heat 2 tablespoons of oil in a pan over medium heat. Add the chopped onion, chicken salami, and sliced mushrooms. Sauté for a minute until the mushrooms soften slightly and the onions turn translucent.
- Season with paprika and salt. Cook for another minute until fragrant. Remove the filling from the pan and set aside.
- Heat a lightly oiled griddle or tawa over medium heat. Ladle a portion of the multi-grain batter onto the hot surface. Quickly spread the batter thinly to form a crepe.
- Drizzle a teaspoon of oil over the crepe. Cook for about 2 minutes, or until the edges start to lift and the underside is golden brown. Covering the crepe briefly during cooking helps to ensure even cooking.
- Flip the crepe and cook for another 2 minutes on the other side, until golden brown and cooked through.
- Reduce the heat to low. Sprinkle a layer of grated cheddar cheese over the cooked crepe. Top with the cooked chicken and vegetable filling, along with shredded cabbage, sliced tomato, bell pepper, and chopped green chilies.
- Garnish with fresh cilantro. Fold or roll the crepe to enclose the filling. Serve immediately and enjoy!
Recipe Notes
Good To Know
- For a fusion twist, try adding a sprinkle of shredded cheese and a dash of Italian seasoning to the filling before folding the crepe—this creates a crispy, savory exterior with a gooey, flavorful center.
- Experiment with pickled or fermented ingredients such as kimchi or achar in the filling for an extra tangy, probiotic-rich kick that complements the multi-grain batter’s earthy notes.
- For a vegetarian version, substitute paneer or tofu for chicken, marinating them in spices or a little lemon juice beforehand to boost flavor and texture.
Expert Tips
- Don't overfill the crepes, as this can make them difficult to fold and prone to bursting during cooking.
- For a thinner, crispier crepe, use a whisk to ensure the batter is completely smooth and free of lumps.
- Serve these versatile crepes with a side of fresh greens or a dipping sauce of your choice for a complete and satisfying meal.
Storage Instructions
- If packing these crepes for lunch or snacks, allow them to cool slightly on a wire rack before storing to prevent steam buildup and maintain their signature crispness.
Recipe Video
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Recipe Nutrition
Calories: 90kcalCarbohydrates: 3gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gFiber: 1gSugar: 2g
Vidya Lakshmi
Articles: 8
3 Comments
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Looks so wonderful! Thanks for posting.
This is so inspiring! Can’t wait to cook it.
I’m loving this recipe already!