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  • vaishalimdoshi


Savoury vegetarian crepes with a spicy peri peri stuffing - perfect for snack time.

(Serves - 4)


1 cup refined flour (maida)

1½ cups milk

Salt to taste

A pinch baking soda

½ teaspoon brown sugar

Olive oil for greasing and shallow-frying

Tomato ketchup for serving

Peri peri mayonnaise dip for serving

Peri peri paneer stuffing

1½ tablespoons peri peri sauce

150 grams cottage cheese (paneer), cut into small cubes

1 tablespoon olive oil

1 green chilli, finely chopped

½ medium green capsicum, chopped

½ medium yellow capsicum, chopped

½ medium red capsicum, chopped

Salt to taste

2 teaspoons chopped fresh coriander leaves


1. To prepare peri peri paneer stuffing, heat olive oil in a non-stick pan. Add green chilli, green capsicum, yellow capsicum and red capsicum and sauté for 1 minute.

2. Add salt and cottage cheese, mix and cook till cottage cheese turns light golden brown. Add peri peri sauce and coriander leaves and mix well. Transfer in a bowl and cool.

3. To prepare crepe batter, take flour in a bowl. Add milk and whisk. Add salt, baking soda and brown sugar and whisk well.

4. To prepare one crepe, heat a small non-stick pan and grease with some olive oil. Pour a small ladleful of batter, swirl to make a thin disc and cook for 1 minute. Put some stuffing in the center and fold. Transfer on the worktop.

5. Heat some olive oil in the same non-stick pan. Place the prepared crepes and shallow-fry from both sides till golden brown and crisp. Drain on absorbent paper.

6. Serve hot with tomato ketchup and peri peri mayonnaise dip.

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