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RB's Amaranth Crepe

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Time40 Min
DifficultyEasy
Serves2

Love crepes but don’t want to consume the refined and bleached all-purpose flour? Don’t worry, we have a recipe just for you. Next time you are craving for a savoury version of this French recipe try to make rbs amaranth crepe at home. This savoury delicacy is rich in fibres and very nutritious, which is why it is a perfect way to start or end your day. You can enjoy rbs amaranth crepe at any time ... of the day, as breakfast, evening snacks, light dinner or your post-workout snack. By preparing ahead of time, you can keep everything ready to cook. After an intense workout, all you need to do is pour the batter in a pan and wait for it to get cooked. Serve it hot, to satiate your taste buds and fulfil your body’s protein and energy requirements after an intense workout. This crepe quick and easy to make, and the numerous vegetables and pulses used to make them, add to the benefits of rbs amaranth crepes. You can feed these to children of any age or give rbs amaranth crepes in their lunch box. Customise this recipe as per your or your child’s favourite vegetables, which makes these a great meal option for picky eaters. Rbs amaranth crepe is a great example of desi twist to international cuisine. The addition of various spices such as fennel seeds, red chilli powder, turmeric powder, cumin seeds gives rbs amaranth crepes a great taste and texture.

Nutrition Info. (per serving)

ProteinFatCarbsFibre782 Cal782 Cal782 Cal782 Cal
  • 19gProtein
  • 45gFat
  • 75gCarbs
  • 16gFibre

Ingredients

Dry Grocery

Atta

Atta

1 cup

Ragi Flour

Ragi Flour

50 g

Turmeric Powder

Turmeric Powder

1 teaspoon

Red Chilli Powder

Red Chilli Powder

0.5 teaspoons

Salt

Salt

1 teaspoon

Refined Oil

Refined Oil

5 teaspoons

Sesame Oil

Sesame Oil

2 teaspoons

Cumin

Cumin

0.5 teaspoons

Fennel Seeds

Fennel Seeds

0.5 teaspoons

Lobia Dal White

Lobia Dal White

1 cup

Dairy

Curd

Curd

1 cup

Other

Pepper

Pepper

1 teaspoon

Water

Water

260 ml

Button Mushrooms

Button Mushrooms

150 g

Garlic

Garlic

8 units

Directions
1
For Stuffing finely chop the garlic and slice the mushrooms. Keep it aside. Heat oil in a pan, add cumin seeds, pinch of fennel and saute it till it starts crackling. Add chopped garlic and saute it till light golden color. Once the garlic gets sauteed, add sliced mushroom and toss well.
2
Add salt and mix well. Check the seasoning. Keep it aside. Crepes are ready to use for stuffing.
3
To Make black eyed bean hummus, Boil the black beans in salt water and cook till it gets soft. Once it is cooked, drain and keep it aside. In a blender add 1/4 cup of yogurt, 2 tsp of sesame oil, 0.5 gms black pepper, sal , 4 cloves of garlic & 1/4 cup of water. Blend it to a smooth consistency, check the seasoning. Serve it with amaranth crepes .
4
For Crepes, In a bowl, add ragi flour, atta with turmeric powder, red chilli powder, salt and mix well.
5
Add one cup of water, 150 gms of yogurt, 3 teaspoon of refined oil and make a thin batter.
6
Take a non stick tawa. Pour one full ladle of batter and spread it evenly and cook on a slow flame .
7
Cook the crepe evenly till the top begins to dry out. Once done, add the filling to the crepe and fold.
8
Serve hot along with the hummus.
Health Benefits and hacks:
It needs different pulses and grains to make rbs amaranth crepes, which makes them a rich source of protein, dietary fibre, iron, and many different micronutrients. To make gluten-free crepes, replace the wheat flour with sorghum, pearl millet or rice flour, this will also reduce the calories in rbs amaranth crepes. In addition to lobia dal, you can also add sprouted moong beans, moth beans, chickpeas and masoor to the hummus Garnish with herbs such as thyme, oregano, basil or microgreens such as mustard or radish and to make restaurant-style rbs amaranth crepes. Serve them with mint chutney or chilli sauce to add a zing to these crepes. Add multi-coloured bell peppers to make rbs amaranth crepes more attractive to kids.

Success!

We hope you had fun making it! Enjoy the meal.

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