Crunchy crepe coins

Of many french breakfast wonders that one finds here, i always feel elated when served with a plate of fresh, warm crepes. Crepes are usually served with generous helpings of filling, making it a sumptuous and very filling meal option. This is a fun and creative twist to the usual crepe recipe.

Often served sweet with mouth watering maple syrup, i personally adore the savory cheesy counterparts with the green goodness. Lately i have been experimenting with the fillings for savory crepes. One such day, i decided to make myself a corn filling crepe. Being my usual self, i decided to give the whole dish a twist and think “out of the box”. Instead of adding corn in the filling, i incorporated these in the batter itself and made very small, bit sized crepe coins. Filling was made as a tempering and added on top as stir fry. The new avatar was awesome and the presentation was fabulous. I was totally ecstatic !

CRUNCHY CREPE COINS

Servings: 2
Time: 15 mins
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Recipe

For the crepe batter

1 cup all purpose flour
1/4 cup corn kernels – steamed
2 tablespoons Parmesan cheese
2 cloves garlic – chopped roughly
1 tsp chilli flakes
1/2 tsp chipotle powder / red chilli powder. Alternately, you can add finely chopped green chilli
1/2 cup milk
1/4 cup water
Salt to taste
Pepper to taste (optional)
2 tsp fresh coriander, finely chopped
1 tsp oil
Oil for coating the pan and making crepes

For tempering

2 tsp oil
1/2 cup mushroom, cut lengthwise
2 green onions, finely chopped
salt to taste

Method

We would start with preparing the crepes coins first and then the tempering.

For the crepes

In a bowl, sieve the all purpose flour. Add in salt, pepper, chipotle/red chilli powder. Combine well.
Now take a blender/mixie and make a smooth paste using water, corn kernels and garlic. Keep aside.
Next, add milk gradually to the bowl and combine well to make a smooth, homogenous mixture. There should be no lumps in the batter. In case the batter looks too dry, adjust the quantity of milk accordingly. Add in Parmesan cheese ,coriander and 1 tsp oil. Mix well. Adding oil in the batter creates crunchier crepes.
Now, add in the corn mixture to this batter and fold in to create the batter for the crepe coins.
For making the crepes, take a griddle/pan and bring to medium high heat. Now, using a tablespoon, pour one spoonful of batter on the griddle. Depending on the size of the pan, you can create many crepe coins at a time. Grease with a little oil on the sides and let it cook for about a minute till the edge form a little crunchy and crispy layer. Flip the side and bake for another 1/2 minute. Remove and keep aside. Repeat with the entire batter. Crepe coins are ready.

For tempering

In a large bottom pan, take oil and bring to medium high heat. Once the oil seems slightly hot, add in the mushrooms and green onions and saute for about 1 minute. Add salt to taste and keep tossing.
After about a minute, add in the crepe coins and toss in well so that the tempering combines well with the coins. Saute for a couple of minutes more till the crepe coins get slightly brownish on the top and becomes crunchy. Remove from the pan and serve hot. Coriander garnishing is suggested. Crunchy Crepe Coins are ready.

This is an interesting take on the conventional crepe dish. I deconstructed the dish to bite sized treats which changed the way i plate up and eat. Instead on serving on a plate, i stacked them up in a bowl and ate using just the fork. The looks makes this dish a very kid-friendly recipe as it is much easier to eat and is nutritious too. I served this dish with the PB yoghurt dip (recipe here- at the end).

Corn and Parmesan adds a very interesting and wholesome flavour and texture to these crepes. You can also try another flavour (maybe spinach and ricotta) crepe coins and serve both of them together for some amazing colour palate and magic of relish in your bowl.

Few other interesting Crepe dishes from the house of Divine Spice box :

Ratatouille Crepe