EGGLESS CREPES FILLED WITH MUSHROOMS N ASPARAGUS WITH 2 SAUCES

I am sure most of you know that i was in Mumbai on holiday and my dear sister in law wanted me to teach her eggless crepes with a nice vegetarian filling. Since many of you do live in different parts of India i thought it would be great to actually make one of my specialities with readily and easily available ingredients. The crepes turned out wonderfully thin, filling was simple and then we topped them with 2 sauces, a tomato based and a creamy one.
FOR THE CREPES:
250 grams of white flour (maida)
2.5-3 cups of whole milk ( i usually use skimmed milk, but i used whatever she had at home)
a pinch of salt
1 teaspoon of baking powder (i used THIS one)
1 tablespoon of Amul Butter, melted
FOR THE MUSHROOM SAUCE:
1/2 packet of cream of mushroom soup
3 cups of milk or a little less
FOR THE CHUNKY TOMATO SAUCE:
1 onion chopped fine
4 flakes of garlic chopped and minced
3 red tomatoes, blended
a pinch of oregano
a pinch of black pepper
2 tablespoons of freshly chopped basil leaves or a pinch of dried basil
salt to taste
1 teaspoon or more of sugar to taste
2 tablespoons of a good olive oil
FOR THE FILLING:
250 grams of fresh white button mushrooms, cleaned well, washed and chopped
100 grams of fresh green asparagus, chopped
1 tablespoon of olive oil
1/2 teaspoon of white pepper powder
METHOD:
Mix all the dried ingredients for the crepes. Add the milk slowly and make into a thin dosa like batter. Add the melted butter and mix well. Keep it aside for an hour or two at room temperature. I use my magic bullet to make this batter, its easier and saves time.
FOR THE MUSHROOM SAUCE:
Mix the mushroom soup mix with 2 cups of milk till well blended. Season with black pepper and put to cook till thickened. If you want a thinner consistency add more milk or water.
FOR THE CHUNKY TOMATO SAUCE:
Heat the olive oil and sautee the onions and garlic till transparent. Add the blended tomatoes, herbs, sugar , and basil. Cook till the mixture thickens. Check and correct seasoning. You can also add some chilli flakes or chilli sauce to it.
FOR THE VEGETABLE FILLING:
Heat the olive oil and sautee the mushrooms on high heat till the water from them dries up. Add the asparagus, salt and white pepper and cook till asparagus is just about done, do not over cook.
FOR THE CREPES:
Heat a non stick pan and smear a small dollop of butter on it. Add a ladle full of the batter and spread it to make a thin round. Cook on one side, flip and cook on the other on medium heat. Make all the crepes this way and keep aside.
TO ASSEMBLE:
Take a crepe and fill it with some filling, roll it and pour the sauce of your choice on it. You can also pour both sauces.
Serve it immediately.
NITU DIDI TIP:
These crepes can be kept in the fridge for about 3-4 days in a container. The sauces can also be kept so this makes an excellent party dish that can be made in advance. Just fill the crepès and heat in the microwave till well heated. This sauce makes an excellent home made pizza sauce too!
For the calorie concious butter can be replaced with olive oil and whole milk with skimmed milk. White flour (maida) can be replaced with whole wheat flour (aata). For Jain recipe just omit the onions and garlic in the tomato sauce
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