Keema Crepes

Ingredients

• • Maida/Plain flour - ¾ cup
• • Eggs (beaten well) - 2
• • Milk - 1 cup
• • Oil - 1 tablespoon
• • Salt - as required
• • Pepper - as required

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Ingredients For Filling (mix Together)

• • Keemas (cooked, prepare: minced & well dried on fire) - 1 cup
• • Spring onions (finely chopped) - ½ cup
• • Green chilly (chopped finely) - 1
• • Green coriander (chopped) - 1 tablespoon

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Method

• 1. Sift maida. Add beaten eggs, milk and oil to make a smooth batter of a thin pouring consistency.
• 2. Add salt & pepper to taste.
• 3. Allow the batter to stand for 10 minutes.
• 4. Keep a nonstick pan on medium heat.
• 5. Rub the bottom of the pan with a little oil.
• 6. Pour one spoon of batter and tilt the pan to roll the batter evenly on the bottom of the pan.
• 7. Cook till set. Do not turn. (Cook on one side only).
• 8. Remove on to a plate. Repeat with the remaining batter to make 8 crepes.
• 9. Take a crepe, keeping the uncooked side up.
• 10. Arrange some filling in a row on one end of the crepe.
• 11. Fold a little from the opposite sides to enclose the filling and roll upwards tightly.
• 12. Seal the end with a little maida paste.
• 13. Repeat with all the other crepes. Keep aside.
• 14. Before serving, heat the non stick pan with 1 Tablespoon oil.
• 15. Gently fry the crepes until light brown. Serve with ketchup.