Serves 2

Preparation time 10 minutes

Cooking time 20 minutes

Ingredients:

For Crepe

1. 1 cup flour (wheat or all purpose)
2. 1 egg
3. 1/2 cup milk
4. 2 tbsp butter
5. pinch of salt
6. 1/3 cup water

For filling

1. 1 cup of mixed vegetables of your choice finely diced i used a mixture of eggplant, onions, zucchini, mushroom, broccoli
2. 1 tsp olive oil
3. 1 tsp minced garlic
4. 1/2 onion finely chopped
5. salt to taste

For sauce

1. 1/2 cup grated cheddar cheese
2. 1 tomato finely chopped
3. 1/2 onion finely chopped
4. 2 green chilies finely chopped
5. 2 tsp fresh corriander finely chopped
6. 1 tsp minced garlic
7. 1 tsp olive oil
8. 1 cup milk
9. salt and pepper to taste

Directions

For crepe mix all the ingredients in a bowl and let stand for 5-7 minutes.  Next heat a griddle and pour one scoop of batter and either tilt the pan for the batter to spread to spread with your spoon. Let cook on one side until golden and then flip to the other side. Remove when done.

For filling, heat oil in a wok, add garlic and onion and saute for a minute. Next add all the vegetables and saute. Season with salt and pepper and saute until vegetables are soft.

For sauce, heat oil in a wok, add onions and garlic and saute for a minute. Next add tomatoes green chilies and corriander. Saute for a minute. After it is done add milk, cheese and season with salt and pepper. Let sauce cook until is thickened and cheese is melted well.

To serve, place a crepe on the griddle, add the filling in the center. Fold like an envelope. Transfer to the serving dish and top it with hot sauce. Serve immediately.