Whole Wheat Crepes with Roasted Vegetables and White Sauce
Indulging in a delectable breakfast has never been easier than with these whole wheat crepes, lovingly filled with vibrant roasted vegetables and drizzled with a creamy white sauce. This recipe beautifully marries the wholesome goodness of whole wheat with a medley of colorful vegetables, making it not only nutritious but also bursting with flavor. Perfect for a cozy morning, these crepes can be enjoyed with a hot cup of espresso coffee, transforming your breakfast into a gourmet experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Milk | 3/4 cup |
| Whole Eggs | 2 |
| Nutmeg (grated) | 1/2 teaspoon |
| Ghee (melted) or Butter | 2-3 tablespoons |
| Salt | To taste |
| Water | As required |
| Ghee or Butter (for coating pan) | 1-2 tablespoons (optional, or use oil spray) |
| Mixed Vegetables (corn, carrots, etc.) | 1 1/2 cups |
| Onion (chopped) | 1 |
| Black Pepper Powder (crushed) | 1 teaspoon or Paprika (1/2 teaspoon) |
| Garlic (minced) | 4 cloves |
| Fresh Herbs (Thyme) | 1 teaspoon |
| Butter | 1 tablespoon |
| Whole Wheat Flour | 2 tablespoons |
| Butter | 2 tablespoons |
| Milk | 1 cup |
| Mustard Powder (or paste) | 1/2 teaspoon |
| Whole Black Peppercorns (crushed) | 1 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 7 g |
| Fat | 15 g |
| Saturated Fat | 6 g |
| Sodium | 250 mg |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 2 |
Instructions
1. Prepare the Crepe Batter:
Begin by whisking together the eggs and milk in a mixing bowl until well combined. Add the melted ghee (or butter) and the grated nutmeg, followed by the whole wheat flour and salt. Mix gently but thoroughly until there are no lumps in the batter. Once mixed, set the batter aside and allow it to rest for 15-20 minutes. This resting period helps to develop the flavors and texture of the crepes.
2. Roast the Vegetables:
In a large wok, pan, or kadai, heat 1 tablespoon of ghee or oil over medium heat. Add the chopped onion and minced garlic, sautéing for a few seconds until fragrant. Next, incorporate the mixed vegetables, sprinkling with salt and crushed black pepper or paprika. Cook the mixture for a few minutes until the vegetables remain slightly crunchy. Remove from heat, add the fresh herbs, and set aside.
3. Make the White Sauce:
In a separate saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of whole wheat flour, cooking for a minute until it forms a paste. Lower the heat and gradually whisk in 1 cup of milk, ensuring there are no lumps. Continue cooking and whisking until the sauce thickens. Once thickened, remove from heat and mix in the mustard powder, salt, and crushed black peppercorns.
4. Cook the Crepes:
Place a large non-stick skillet, griddle, or crepe pan over medium heat. Lightly smear some ghee or butter evenly across the surface. Pour a ladleful of crepe batter into the pan, immediately tilting the pan in a circular motion to spread the batter into a thin, even pancake. Cook for about 30-40 seconds until the bottom is lightly browned. Carefully flip the crepe and cook the other side for an additional few seconds. Once fully cooked, transfer the crepe to a serving plate using a flat spatula.
5. Assemble and Serve:
To assemble, spoon a portion of the roasted vegetable filling onto one half of the crepe or a quarter if you prefer smaller portions. Fold the other half of the crepe over the filling. Serve immediately, generously topped with spoonfuls of the creamy white sauce. For a delightful accompaniment, pair these savory crepes with a hot cup of espresso coffee, elevating your breakfast to a delightful gourmet experience.
Embrace the vibrant flavors and wholesome ingredients of these whole wheat crepes, making them a staple in your breakfast repertoire that everyone will love!
