Swapneel's Herbed Mushroom Stuffed Finger Millet Crêpes

Prep Time: 15 Mins (And 15-20 Mins for the crêpe batter to rest).

Cooking time: 20 Mins

Serving: 6-8 Crêpes

Ingredients:

For the Crêpe batter:

1. 200 gms Finger Millet (Ragi/Nachani) flour
2. 200 ml milk
3. 1 egg
4. 2 tbsp melted butter
5. 1/3 tsp salt
6. Water, as required

For the Herbed Mushroom Stuffing

1. 400 gms Button Mushrooms (washed, cleaned and cut into medium dices)
2. 2 garlic cloves (peeled and minced)
3. 1 cup spring onion greens (finely chopped)
4. 1 tbsp butter
5. 2 tbsp olive oil
6. 1 tsp black pepper
7. 1 tbsp SNAP!N Mixed Herbs
8. Salt for seasoning

For the Toppings

1. Cheese (any semi-hard cheese of your choice)
2. Eggs (one per Crêpe)

Method:

For the Crêpe batter

1. Combine all the ingredients for the batter (except water) in a mixing bowl and lightly whisk to get a lump-free mix.
2. Gradually add the required amount of water and mix to make a smooth, thin batter of pouring consistency.
3. Set the batter aside to rest for 15-20 mins.

For the Herbed Mushroom Stuffing

1. Melt the butter in a pan and add olive oil to prevent it from burning/browning.
2. Sauté and sweat the minced garlic on a gentle flame.
3. Add the mushrooms and sauté on medium-high heat.
4. Once the mushrooms turn brown and nutty and most of the moisture is absorbed, season the mix and add cracked black pepper.
5. Add SNAP!N Mixed Herbs and sauté.
6. Add the spring onion greens, stir and cook on a gentle flame.
7. Once the greens wilt and soften, take off the heat and set aside.

Assembling the Crêpes

1. Pour a ladleful of the crêpe batter into a non-stick pan and swirl to spread into a round crêpe of even thickness.
2. Once the top of the crêpe begins to set and firm, spoon some of the mushroom mix in the centre to make a rough circle.
3. Grate cheese over the mushroom stuffing.
4. Crack an egg over the mushroom and cheese bed.
5. Fold the side of the crêpe inward.
6. Fold all the sides to form a roughly square ‘frame’.
7. Sprinkle some more SNAP!N Mixed Herbs on the egg along with cracked black pepper.
8. Cover and cook the stuffed crêpe over a gentle flame till the eggs are cooked through.
9. Repeat the process to make crêpes from the remaining batter.
10. Serve the Herbed Mushroom Stuffed Gluten-Free Finger Millet Crêpes piping hot.