At home,weekends are usually reserved for relishing an idle, toothsome brunch and these rolls are an ideal way of enjoying it.Quick to make,filling and flavor packed this dish will make your brunch experience absolutely pleasurable....and a piquant,no-fuss, fresh shallot relish rolled in makes it tempting enough to be devoured...yummmm J
We used shallots almost a third the size of a medium red onion. Use fresh,soft ricotta cheese (channa) for the best results. You may opt for using well mashed fresh paneer instead. For making it vegan, use mashed soft tofu instead of ricotta. For a gluten free version,you can make crepes out of your favorite gluten free flour mix. J
Serves : 2 (Makes 2 medium or 4 small crepe rolls)
Ingredients Required :
⁕1 cup whole wheat flour
⁕1 cup water
⁕2 tablespoon cooking oil
⁕a pinch baking soda
⁕salt to taste
For Scrambled Ricotta
⁕1 cup fresh,soft ricotta cheese (extra liquid drained, at room temperature) Click here for recipe
⁕4 shallots peeled,cleaned and sliced
⁕1 tablespoon cooking oil
⁕1/4 teaspoon cumin seeds (sabut jeera)
⁕a pinch turmeric powder
⁕a pinch red chili powder
⁕a pinch sugar (optional)
⁕1/2 teaspoon curry powder
⁕1 tablespoon chopped fresh mint leaves (you may use your favorite herbs instead)
⁕2 teaspoon tomato ketchup
⁕salt to taste
For Shallot Relish
⁕2 shallots peeled,cleaned and diced
⁕1/2 teaspoon soy sauce
⁕1/2 teaspoon tomato ketchup
⁕1 teaspoon red chili sauce
⁕pinch salt to taste (we used rock salt)
For Making Crepes
Sift flour,baking soda and salt together into a mixing bowl.
spooned to form a lump free batter
Add water and spoon/whisk to mix thoroughly into a smooth,uniform and lump free batter. Heat 1/2 tablespoon oil in a flat griddle. When thoroughly hot,turn heat to medium and ladle half of the prepared batter into it (If you are using a smaller sized griddle than usual then ladle 1/4th of batter and you will be getting about 4 small crepes). Use back of a ladle/cooking spoon to spread batter uniformly by moving it clockwise from the center to the edges of the griddle surface. Make sure you don't lift the spoon while spreading batter to prevent breakage.
cooked on one side till up looks dry
After batter is uniformly spread, let it cook in medium heat till the upside of crepe looks quite dry. This helps us know that the crepe is cooked enough on the underside and won't break if we flip it gently.
Next, top the upside with 1/2 tablespoon oil. Use a flat spatula and gently release crepe from the griddle surface on all sides. Slowly lift it by placing spatula on the center of underside and gently flip the uncooked (up) side down.
well cooked other side, ready to be plated
Cook it for about 3 minutes till done (small brown spots appear). For knowing whether your crepe is cooked, see that it doesn't break off while you transfer it gently onto a plate. Use spatula to support the center as you transfer it and place flat on a plate. Repeat this same process for cooking other crepe.
For Scrambling Ricotta
Heat 1 tablespoon oil in a fry pan. Add cumin seeds and let crackle.
Next add thinly sliced shallots and saute' till golden and soft.
sauteed till golden and soft
Turn heat to medium. Add crumbled ricotta and stir to mix well.
stirred to mix well
Sprinkle turmeric,chili and curry powders,salt and sugar.
stirred for blending flavors
Stir to mix and cook for 2-3 minutes till flavors blend well. Finally pour ketchup and sprinkle chopped mint.
ready for a roll
Stir well and turn off heat.
For Shallot Relish
Simply mix all mentioned ingredients till uniformly distributed and shallots coated well with sauces.
spooned to mix well
For Rolling Crepe
Place a crepe flat on a plate. Place half of scrambled ricotta slightly towards a side of crepe (This helps while rolling them).
crepe with ricotta towards a side
Place half the shallot relish near ricotta filling.
placed relish by the side
Starting from the crepe's side near the filling,tightly roll crepe to secure the filling inside.
You may use a toothpick to secure roll further....Enjoy with a platter of fresh fruits for a scrumptious brunch treat.
A From The Blogger’s Keyboard
ü Crepe rolls are best enjoyed warm. See to it that crepes are warm enough while you roll them. We usually start scrambling ricotta while the second crepe gets made. This ensures both are enjoyed warm.
ü Moving the ladle’s back clockwise while spreading batter from center to edges of the griddle is always effective for crepes of uniform thickness on all sides.
ü See to it that you don’t lift ladle from the batter surface as you move. If done so, then the raw batter sticks along with ladle back and gets lifted breaking the crepe.
ü Release the sides and attempt to free the crepe only when its upside looks quite dry.
ü While working your spatula to free and flip crepes be gentle.
ü Always support the center of crepe’s underside with spatula as you lift it. This helps it to remain whole and prevents breakage. If spatula is spaced on one of the sides while lifting, the crepe tends to break off by hanging weight of the unsupported side.
ü Flipping crepe is quite easy if handled slowly. But if felt tough, then we can simply transfer the half cooked crepe into a plate (cooked side down). Grease griddle and gently flip the plate over it to release crepe into it for cooking the other side.
ü Our batter is not too thin as we intend to make crepe rolls. Too thin, they will most definitely break while we roll them.Whisk/spoon while making batter to make it completely free from lumps...this ensures smooth and delicious crepes.
ü For scrambling, use fresh whole milk ricotta cheese for an unparalleled taste. Drain excess liquid before adding it to pan.
ü Fry shallots well while making scramble, use of fresh mint adds loads of refreshing flavor…so we never skip it.
ü The relish gets made in a jiffy. Everything must be spooned to mix well.
ü Placing ricotta scramble and relish towards a side of crepes aids the rolling process and helps secure the filling tightly.
Happy Cooking & Have A Glorious Brunch!!! J