India x France
Saag paneer crêpes with mornay
Sarson da saag rolled in a crêpe and tucked under cheese sauce. Winter comfort, folded neatly.
70 minTime
34 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original698kcalsame
34 gproteinsame
5 gfibresame
70minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Whisk 120 g flour, the eggs and 300 ml milk to a smooth batter. Stir in 15 g melted butter and a pinch of salt and rest 20 minutes.
- 2Blanch the spinach and mustard greens 2 minutes, drain, squeeze and chop. Heat the ghee on medium heat, cook the onion 5 minutes, then the ginger, garlic and chilli for 1 minute.
- 3Add the greens and garam masala and cook 5 minutes on medium heat. Fold in the paneer and salt.
- 4Heat a pan on medium heat, wipe with butter, pour in 50 ml batter and swirl. Cook 1 minute, flip for 30 seconds. Make 8.
- 5For the mornay, melt 25 g butter on medium heat, add 25 g flour for 1 minute, whisk in 350 ml milk and simmer 3 minutes. Off the heat stir in 50 g cheese and nutmeg.
- 6Heat the oven to 200°C. Fill and roll the crêpes, lay them in a buttered dish, pour over the sauce, top with the remaining cheese and bake 15 minutes.
Serve it like this
Lift two crêpes onto a warm plate with the golden top up, spoon extra sauce around, and finish with a twist of pepper and a few fresh leaves.
