Spinach and Cheese Stuffed Crêpes

Preparation :10 mins
Cook :7 mins
Total Time :17 mins
Servings :Makes 5 stuffed crêpes

Ingredients :

For The Crêpes
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
1/4 cup milk
1 1/2 tbsp melted butter
salt to taste
butter for greasing and cooking

For The Spinach and Cheese Filling
1 cup finely chopped spinach (palak)
1/4 cup grated processed cheese
2 tsp butter
1/4 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped tomatoes
salt to taste

Method :

For the crêpes
For the crêpesCombine all the ingredients along with approx. ¾ cup of water in a deep bowl and mix well to make a smooth batter.Grease a 100 mm. (4\") diameter non-stick pan using a little butter, pour ¼ cup of the batter and tilt the pan around quickly so that the batter coats the pan evenly.Cook the crêpe on each side using a little butter for 30 seconds approximately.Repeat with the remaining batter to make 4 more crêpes. Keep aside.
For the spinach and cheese filling
For the spinach and cheese fillingHeat the butter in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes.Add the spinach, tomatoes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the cheese and mix well.Divide the mixture into 5 equal portions and keep aside.
How to proceed
How to proceedPlace a crêpe on a flat, dry surface.Place a portion of the spinach and cheese filling in a row in the centre of the crêpe and roll it up tightly.Serve immediately.