GOLDEN LEAFY CREPE

One Saturday morning while I was enjoying lazing in my bed with a book, my little daughter came in rubbing her tiny little stomach and said she was hungry but wanted me to cook her a breakfast that took me an hour to prepare. Puzzled, I asked her what she had meant by that. She said that meant she didn't want to eat bread and eggs, or cereal and milk or the other regular breakfast fares. She wanted me to make something exotic and different.

So there went my self-declared weekend-holiday from the kitchen.

But I was smarter and was not going to spend an hour in the kitchen. I quickly put together this 15 minute breakfast that looked like an one -hour dish.
This is a very filling dish which ensured that I got a four hour break before she came rubbing her tiny stomach again.



golden leafy crepe



This crepe is very nutritious.

Amaranth leaves, sorrel leaves and spinach leaves are a good source of Vitamin A, B6, B12, C, E, K, folate, thiamine, niacin, riboflavin, calcium, iron, potassium, zinc, copper,manganese and many other minerals. The leaves are a good source of dietary fiber.

Chickpea flour/gram flour/garbanzo flour is high in protein and carbohydrate content but has no gluten.

It also contains zinc, sodium, potassium, phosphorus, magnesium, iron clcium, folate, niacin, vitamin A and dietary fiber.

GOLDEN LEAFY CREPE:

Ingredients:

makes 10

.Chickpea flour(besan)...............2 cups

.Corn grits..................................1/2 cup

.Salt............................................1 1/2tsp.

.Red chili powder......................1 tsp.

.Fennel seeds.............................1 tsp.

.Garam masala powder..............1/2 tsp.

.Onion........................................1/4th cup, grated

.Amaranth leaves.......................1/2 cup

.Sorrel leaves(gongura).............1/4th cup

.Spinach leaves.........................1 cup

.Coriander leaves......................1/4th cup

.Yogurt.......................................2 Tbsp.

.Red chili...................................1 Tbsp. finely chopped

.Ginger.......................................1/2 tsp. grated

.Garlic........................................1/2 tsp. grated

.Water........................................1 1/2 cup

.Oil............................................1 Tbsp. +for shallow frying

golden leafy crepe (on a griddle)

Method:

.Wash all the leaves thoroughly. Squeeze out the water.

.Chop sorrel, amaranth and spinach leaves finely.

.Grate the onion, ginger and garlic.

.In a large bowl mix together all the dry ingredients.

.Add the wet ingredients and mix well to form a flowing but thick batter.

.Add all the chopped leaves and mix well.

.Heat a griddle. Using a paper towel oil the griddle or spray with cooking oil.
.Reduce the heat to low.

.Using a ladle pour out a little batter and using the back of the ladle spread it like a crepe.

.It may not spread out as thin as a crepe.
.Sprinkle a little oil along the edges of the crepe and let it cook for about 2 to 3 minutes or till nicely
 coloured and crisp. Cook the crepe on medium to low heat.
.Flip over and add a little oil along the edges and cook for another 1 minute or until cooked.
.Repeat till all the batter is finished.
.Flip and roll and serve with spicy coriander dip as shown in the picture.

note:
.Any salad filling can be filled inside the folded crepe.
.Corn kernels can be added to the batter.
.To complete the meal eat with a bowl of yogurt.
.Make a thick batter and you can fry dumplings of the same and eat with spicy coriander dip at tea-time.