Spinach and Paneer Stuffed Crepes with Tomato Sauce

Delicate crepes filled with a savory mixture of spinach and paneer, bathed in a rich and flavorful tomato sauce. A vegetarian delight perfect for a light lunch or elegant brunch.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

£2.22

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1cupAll-purpose Flour(Sifted for a smoother batter)

£0.20

1.5cupsMilk(Whole milk recommended for richness)

£0.50

2Eggs(Large)

£0.70

2tablespoonsMelted Butter(Unsalted)

£0.30

0.3teaspoonSalt

10ozFresh Spinach(Washed and chopped)

£1.20

8ozPaneer(Crumbled)

£3.00

1Onion(Finely chopped)

£0.30

1tablespoonGinger-Garlic Paste(Equal parts ginger and garlic, finely pasted.)

£0.20

1Green Chilies(Finely chopped, adjust to taste)

£0.20

0.5teaspoonGaram Masala

£0.10

0.3teaspoonCumin Powder

£0.05

0.3teaspoonTurmeric Powder

£0.05

2tablespoonsCilantro(Fresh, chopped)

£0.30

2tablespoonsOil(For cooking)

£0.15

28ozCanned Crushed Tomatoes

£1.10

2tablespoonsTomato Paste

£0.15

1teaspoonSugar(To balance acidity)

£0.01

0.5teaspoonDried Oregano

£0.05

0.3teaspoonRed Pepper Flakes(Optional, for heat)

£0.05

5Fresh Basil Leaves(Fresh, for garnish (optional))

£0.25

To tasteSalt

To tasteBlack Pepper

Total Cost

£8.86

£2.22 per serving

The Method

1
**Prepare the Crepe Batter:** In a large bowl, whisk together flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for at least 15 minutes.
2
**Make the Spinach and Paneer Filling:** Heat oil in a pan over medium heat. Add chopped onion and saute until translucent. Add ginger-garlic paste and green chilies, and sauté for another minute until fragrant. Add spinach and cook until wilted. Crumble the paneer into the pan. Add garam masala, cumin powder, and turmeric powder. Mix well and cook for another 2-3 minutes. Stir in chopped cilantro. Season with salt and pepper to taste. Set aside to cool slightly.
3
**Prepare the Tomato Sauce:** Heat oil in a saucepan over medium heat. Add canned crushed tomatoes, tomato paste, sugar, dried oregano, and red pepper flakes (if using). Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and pepper to taste. Optionally, blend the sauce for a smoother consistency.
4
**Cook the Crepes:** Heat a lightly oiled crepe pan or non-stick frying pan over medium heat. Pour a thin layer of crepe batter onto the hot pan, swirling to spread it evenly. Cook for about 1-2 minutes per side, or until golden brown. Repeat with the remaining batter, stacking the cooked crepes on a plate.
5
**Assemble the Crepes:** Place a crepe on a flat surface. Spoon about 2-3 tablespoons of the spinach and paneer filling onto one side of the crepe. Fold the crepe in half, then in half again to form a triangle.
6
**Serve:** Spoon the tomato sauce onto plates. Arrange the stuffed crepes on top of the sauce. Garnish with fresh basil leaves (optional). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

50g

19% of RDA

Fat

35g

50% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

18 g

20% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For thinner crepes, add a little more milk to the batter.

Letting the crepe batter rest allows the gluten to relax, resulting in more tender crepes.

If the tomato sauce is too acidic, add a pinch more sugar.

You can add other vegetables to the spinach and paneer filling, such as peas or corn.

For a richer sauce, add a tablespoon of heavy cream or butter at the end of the cooking process.

Cooking Equipment

Stove

Crepe Pan or Non-stick Frying Pan

Mixing Bowls

Blender or Food Processor (optional)

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For thinner crepes, add a little more milk to the batter.

Letting the crepe batter rest allows the gluten to relax, resulting in more tender crepes.

If the tomato sauce is too acidic, add a pinch more sugar.

You can add other vegetables to the spinach and paneer filling, such as peas or corn.

For a richer sauce, add a tablespoon of heavy cream or butter at the end of the cooking process.

Spinach and Paneer Stuffed Crepes with Tomato Sauce

Ingredients

The Method