French Crepes with Tomato and Spinach Stuffing

Methods

• Take refined flour and salt in a bowl and mix. Make a well in the centre, put eggs and 100 ml milk into it and whisk well. Pour remaining milk, melted butter and whisk well to make a smooth batter. It should dosa batter like consistency.
• Heat a non-stick flat pan with slightly rounded-edges, brush 1 tsp oil on it evenly. Pour ladle of batter on it and spread evenly and cook on medium heat.
• Gently loosen the edges and overturn the pan on a plate to reveal cooked side which should be light brown. Gently slide it back into the pan with the uncooked side down so that it gets cooked similarly. Cook each side for 1-2 minutes.
• While the crepe is cooking, place 2 tsps tomato, 2 tsps spinach and cheese in the centre, fold the crepe to envelope stuffing. Cook for 4 minutes.
• Transfer the crepes onto serving plates and serve hot.
• You can make 6-8 crepes depending on the size of your pan.