Kheema Crêpe Parcels

 

This is the first time I ever tried making French crêpes and this fail proof recipe from Smitten Kitchen is guaranteed to turn out perfect every time. Indeed the recipe was super easy to whip up and each crêpe took just a minute on the stove. 15 minutes later I had beautiful crêpes ready for some tasty fillings. One helpful tip I got from one of the commentators was to use two non stick pans at the same time. When one side of the crêpe is done you flip it onto the second pan. This way you can cook them faster. Stack them up on a foil and when ready to eat just reheat in the oven.

 

I was inspired to make these parcels from a similar recipe made by my friend who had filled them with a chicken filling. I decided to go with kheema (spiced minced meat) and some mayonnaise.

 

I would love to try doing a sweet variation next time with nutella and strawberries or coconut and sugar. Crêpe party, here I come!

Recipe - Crêpes from Smitten Kitchen

For The Crêpes
45 Grams Unsalted Butter
1 1/4 Cup (295 ml) Milk (Room Temperature)
4 Large Eggs (Room Temperature)
1 Cup (125 Grams) All Purpose Flour
Two pinches of salt

For The Filling
750 Grams Minced Meat (Beef/Mutton)
To Marinate
2 Tbsp Ginger and Garlic Paste
2 Tbsp Yogurt
1 Tsp Turmeric Powder (Haldi)
1 Tsp Garam Masala Powder
2 Tsp Cumin Powder (Zeera)
2 Tsp Red Chili Powder
2 Tsp Coriander Seeds Powder (Dhanya)
Salt To Taste
To Cook
3 Tbsp Oil
1 Cup Finely Chopped Onion
4 Green Chillies (Finely Chopped)
1/4 Cup Finely Chopped Coriander Leaves
1.4 Cup Finely Chopped Mint Leaves

For Assembly
Mayonnaise as needed
Paste made with water and flour for sticking

 

Make The Crêpe Batter

1. Melt the butter in a medium bowl. Do not let it get too hot or it will scramble the eggs.

2. Add the remaining ingredients and stir well. There will be a lot of lumps and that is ok.

3. Cover and refrigerate for one hour or upto 4 Days.

 

Make The Filling

1. Mix all the ingredients for the marinade in a large bowl. Add the meat and mix well. Cover and refrigerate for two hours.

2. When meat is marinated, heat the oil in a large pot and add the onion and chillies. Sauté till the onion is translucent. Add the marinated meat and stir well to break down the clumps of meat.

3. Cook the meat on high till done and adjust spices according to taste. If any water is left in the pot keep cooking till it evaporates.

4. Turn off the flame and add the coriander and mint leaves. Cool Completely before using as filling.

 

Make The Crêpes

1. Remove the batter from the fridge and give it a quick stir. If you think it is a bit thick add a splash of milk.

2. Place a 8-9 inch non stick pan/skillet on medium flame. I like to use two pans on two burners to speed the process.

3. Lightly butter pan with a tissue and pour in 1/4 cup batter. Quickly rotate the pan to spread the batter evenly all around.

4. Once the edges have set, using a non stick turner or your fingers gently flip the crêpe. I flip mine onto to the second pan and continue to pour more batter on the first pan. Repeat to make more.

5. When the bottom is slightly golden remove crêpe onto a foil or wax paper. Cool Completely.

 

Assemble The Parcels

1. Place one crêpe on a plate and add 1/4 Cup of kheema in the center with 1 Tsp Mayonnaise.

2. Fold the two sides on the filling and then fold the bottom side upwards Apply the paste of flour and water to the top side and gently fold it downwards to make a square parcel.

3. Heat a skillet and place the prepared parcels on it. Cook till light golden on both sides.

3. Serve hot with Ketchup.

 

Happy Eating!!