Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, watermelon crepes sweet and savoury version. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Watermelon Crepes Sweet and Savoury Version is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Watermelon Crepes Sweet and Savoury Version is something that I’ve loved my whole life. They’re nice and they look wonderful.
Dosa varieties For written recipe and instructions. Crêpes are the perfect brunch item, as they are simple to make, have an array of fillings and toppings to choose from, and are oh so exquisite to eat! Filled my sweet crepe with strawberries, whipped cream and banana.
To begin with this particular recipe, we must first prepare a few components. You can cook watermelon crepes sweet and savoury version using 10 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Watermelon Crepes Sweet and Savoury Version:
- Make ready 1 cup Watermelon (only the white part) I used 200 ml cup
- Take 1 cup Brown rice (200 ml cup)
- Prepare 2 tbsps Poha (beaten rice)
- Make ready 2 tbsps Coconut Grated
- Take A pinch Turmeric Powder (haldi)
- Take A pinch salt
- Prepare 2 tbsps jaggery (grate
- Make ready 1/2 to 1 cup Water
- Take 1 tsp R efined Oil per crepe
- Prepare 2 tbsps All-purpose flour (optional)
This crepe recipe can be used for making sweet or savory crepes. Sugar and vanilla is added when making a sweet crepe recipe and simply left out when While a crepe pan does make flipping crepes easier, it's not required. In fact, making crepes is easier than making pancakes. Watermelon stars in these refreshing summer recipes for soup, salads, and cocktails.
Instructions to make Watermelon Crepes Sweet and Savoury Version:
- Cut the watermelon close to the peel (green colour outer covering) and use ONLY the white part for this recipe.
- Soak rice (I used Dawat brown basmati rice) for 2 hours and beaten rice for 20 minutes.
- Grind the rice, poha and the remaining ingredients in the mixer except for the water as the watermelon already contains water.
- Grind till its smooth and leave it for ferment for 6 hours, after fermenting the batter will thicken, dilute it with water till pouring consistency, very similar to dosa batter.
- Heat a non-stick pan, pour a ladle full of batter and spread it evenly on the pan. Cover the pan and cook each crepe only on one side for about 4-5 minutes.
- Check the crepe in between and dot the crepe with a tsp of oil to prevent it from sticking.
- Serve warm with a mix of sugar / jaggery and clarified butter, I love to have these mild sweet crepes with spicy chutney!
- For the Savoury Version - If you want to have a savoury version of these crepes, do not add the jaggery and add the following:
- 1 tsp jeera cumin powder
- 1 tsp of roasted flax seed powder
- Finley chopped coriander
- Rest of the other procedures remain the same.
Throw together this big-batch margarita made with fresh watermelon, lime juice, tequila, and a touch of peach liqueur and serve at a Cinco de Mayo fiesta. If you don't want to use the watermelon rind immediately, put it in cold or salted water and let it soak at room temperature or in the fridge until you're ready to use it. Whether mom likes sweet or savoury crêpes, there's no doubt she will love this recipe on Mother's Day. Chef Erica breaks down her idea for brunch to celebrate mom! You are using an older browser version.
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