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Healthy Spinach Crepes


  1. Spinach – 1 cup
  2. Ground Rolled Oats – 1 cup
  3. Egg – 1
  4. Cumin Seeds – ¼ tsp
  5. Ginger – 1/4tsp [roughly chopped]
  6. Salt – as per your taste

Ingredients for filling

  1. Capsicum – ¼ cup [thinly sliced]
  2. Carrot – 2 tbsp [grated]
  3. Beetroot – 2 tbsp [grated]
  4. Paneer – 100gms [crumbled]
  5. Cabbage – 2 tbsp [sliced]
  6. Soya Sauce – ½ tsp
  7. Schezwan Sauce – ½ tsp
  8. Pepper Powder– ½ tsp
  9. Salt – as per your taste
  10. Mayonnaise – to spread

Method for crepe

  1. Take a blending jar add the spinach, oats, egg, ginger, cumin seeds and salt. Blend into a smooth paste adding some water.
  2. Heat a non – stick pan or tawa and spread some butter, pour a ladle full of batter in the centre of the pan and spread it out to form a circle.
  3. Cook it till it becomes crispy. Pour few drops of oil or butter. Flip the crepe and cook it for a few seconds. Transfer to a plate and keep aside.

Method for filling

  1. Stir – fry the vegetables on low flame with some oil or butter for 5 mins.
  2. Add the crumbled paneer. Next add the schezwan sauce, soya sauce, pepper powder, salt and mix everything well. Switch off flame

Method for assembling

  1. Spread mayonnaise on the crepe.
  2. Add the stir- fried vegetables on the crepe.
  3. Roll the crepe to form a wrap and serve.


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