432 Kcal & 24 g Protein per Serving 😋
These are insane. Tastes and looks like some next level gourmet stuff even though it’s SO EASY. 😜
Cheesy Mushroom Stuffed Oats & Paneer Crepes/Chillas (makes 2 servings of total 6 stuffed crepes – per serving 432 Kcal, 24g P, 21g F, 35g C – three stuffed crepes make one serving)
Ingredients
For the batter-
3/4 cup oats
100 g paneer/tofu
1 egg (or 2 tbsp besan)
200 ml skim milk
3-4 garlic cloves
1 tsp Italian seasoning
2 tsp chilli flakes
1 tsp sugar
Salt to taste
For natural color (optional) –
3 tbsp spinach and coriander leaves puree (blanch 3-4 spinach leaves and blend with 1-2 sprigs of coriander leaves with 2 tbsp water)
3 tbsp beetroot puree (I cooked the Beetroot and then puréed it but you can use it raw)
For the filling-
1 tsp oil
2 tsp chopped garlic
1 cup sliced mushroom
1 tsp Italian seasoning
2 tsp chilli flakes
Salt to taste
30 g grated cheese
Method
1. Blend all ingredients for the batter until smooth.
2. Divide and mix with the two purées.
3. Meanwhile sauté mushroom in oil with garlic and seasonings until brown. Add the cheese in at the very end and cover and let it melt for a few minutes.
4. To make the crepes, make sure that you’re using a non stick pan.
5. Make sure the pan is on a medium heat. Pour one ladle of the batter, gently swirl the pan to make sure it spreads- do not use the ladle to spread it.
6. Once bubbles start appearing, cover and cook on a low-medium heat for 2-3 mins. Dont flip it over.
7. Gently remove from the pan.
8. Repeat the process for the whole batter – you should ideally get 6 crepes in total.
8. Stuff each with some of the mushroom cheese filling, fold them over, garnish with a little chilli oil and seeds and berries trail mix and enjoy! ☺️
Note – you can also stuff these with scrambled eggs or any other sautéed veg/protein of your choice.
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