Makhani Crepes

by Tarla Dalal

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Delicate crepes filled with cottage cheese in a creamy makhani gravy.

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Makhani Crepes recipe - How to make Makhani Crepes

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Preparation Time : 30 minutes. Cooking Time: 30 minutes. Baking Time: 10 minutes. Total Time: 701 hours 10 minutes 8Makes 8 crepes.
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Ingredients

For the crepes
1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
2 tsp melted butter
a pinch of salt

For the makhani gravy
1 onion, chopped
2 green chillies, chopped
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
4 cups chopped tomatoes
1/2 cup crumbled paneer (cottage cheese)
1/4 cup fresh cream
1/2 tsp butter
salt to taste

For the garnish
1/4 cup grated processed cheese

Method

For the crepes

Mix the flour, cornflour, milk, salt and 1/2 cup of water. Mix the batter very well until no lumps remain.
Grease a 150 mm. (6") diameter non-stick pan with a little melted butter.
Pour 3 tablespoons of the batter and tilt the pan around quickly so that the batter coats the pan evenly.
When the sides starts to peel off, turn the crepe around and cook the other side for 30 seconds.
Repeat for the remaining batter, greasing the pan with melted butter when required.

For the makhani gravy

Heat the butter in a pan, add the onion, green chillies, ginger paste and garlic paste and fry for a few minutes.
Add the tomatoes and cook till the mixture leaves the oil.
Then add the cottage cheese, cream and salt and mix well.
Remove from the fire and keep aside.

How to proceed

Place each crepe on a dry surface and fill a quarter of it with the makhani gravy.
Fold it to form a triangle.
Repeat this with all the crepes.
Place 2 crepes on each plate, pour a little makhani gravy on them and sprinkle with cheese.
Serve hot with stir-fried vegetables.

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