Baked Crêpes with Capsicum Sauce by Tarla Dalal

Baked Crêpes with Capsicum Sauce,
Recipe Link : http://www.tarladalal.com/Baked-Cr%C3%AApes-with-Capsicum-Sauce-31098r

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Baked Crêpes with Capsicum Sauce

Scrumptious crêpes prepared with a batter of flours and milk, are stuffed with a mixture of sautéed capsicum and paneer, and topped with a creamy capsicum sauce, all set to be baked with a sprinkling of grated cheese. With its sumptuous filling and soothingly spicy topping, these Baked Crêpes with Capsicum Sauce make a perfect starter for any party. But then, we would not recommend waiting for your next party to prepare it – why not make it right away to enjoy a few special culinary moments with your loved and loving family?

Preparation Time: 15 minutes.
Cooking Time: 12 minutes.
Serves 4.
Baking Temperature: 200°C (400°F).
Baking Time: 15 minutes.

For the crêpes
2 tbsp plain flour (maida)
2 tbsp cornflour
2 tbsp milk
A pinch of salt
1 tsp melthed butter
Melted butter for greasing and cooking

For the capsicum sauce
1 blanched capsicum, cut into half
¾ cup milk
1 tbsp butter
1 tbsp plain flour (maida)
Salt and freshly ground black pepper (kalimirch) to taste

For the stuffing
1 tbsp oil
¼ cup finely chopped red capsicum
1 tsp finely chopped green chillies
¾ cup crumbled paneer (cottage cheese)
Salt to taste

Other ingredients
¼ cup grated processed cheese
2 tsp thinly sliced black olives
½ tsp Tabasco sauce

For the crêpes
1 Combine all the ingredients and 3 tbsp of water in a deep bowl and mix well till the batter is smooth and no lumps remain.
2 Heat a 125 mm. (5") diameter broad non-stick pan and grease it lightly using little melted butter.
3 Remove the pan off the flame, pour 2 tbsp of the batter in it and tilt the pan clockwise immediately so that the batter coats the pan evenly.
4 Put the pan back on the flame and cook it on a high flame, using a little butter, till it turns light brown in colour at the bottom.
5 Repeat steps 2 to 4 to make about 3 more crêpes. Keep aside.

For the capsicum sauce
1 Combine the blanched capsicum and milk and blend in a mixer till smooth. Keep aside.
2 Heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for a few seconds.
3 Add the capsicum-milk mixture, salt and pepper powder, mix well and cook on a medium flame for 1 minute or till the sauce thickens. Keep aside.

For the stuffing
1. Heat the oil in a broad non-stick pan, add the red capsicum and green chillies and sauté on a medium flame for 1 minute.
2. Add the paneer and salt, and mix well and cook on a medium flame for 1 minute.
3. Divide the stuffing into 4 equal portions and keep aside.

How to proceed
1 Spred a little capsicum sauce evenly in a baking dish.
2 Place a crêpe on a clean, dry surface, spread a portion of the stuffing in the center and roll it up tightly.
3 Repeat step 2 to make 3 more stuffed crêpes.
4 Place all the stuffed crêpes on the capsicum sauce in the baking dish and pour the remaining capsicum sauce evenly over it.
5 Sprinkle the cheese, black olives and Tabasco sauce evenly over it and bake in a pre-heated oven at 200°C (400°F) for 10 minutes.
Serve immediately.