Whole wheat crêpes stuffed with thyme seasoned winter squash ragout
Paper thin sheet with a soft centre and crispy outside, is my idea of a perfect crêpe. Whether it is sweet or savoury, the above three criteria need to be met.
Since I am a vegetarian, the tough job was to find an eggless recipe that gave a flawless result. After months of working with several yolk alternatives (butter, whisked yogurt, cornflour and what not), I concocted something of my own. A simple, five-ingredient recipe that gives a result closest to my idea of an ideal crêpe.
The recipe is versatile, which means you can add sugar for sweet crepes and salt for savoury. The filling can range from creamy mushroom, spinach and ricotta to basil-strawberries and apple-cinnamon. Once in a while, you can even spoil yourself by swapping whole wheat with all-purpose flour.
Whole wheat crêpes stuffed with thyme seasoned winter squash ragout
Ingredients for whole wheat crêpes
¾ cup whole wheat flour
1/2 cup milk
2 tablespoon vegetable oil
Salt as per taste
Water for thinning
Method:
In a bowl, mix together whole wheat flour with milk, vegetable oil, salt and water to form a batter. The consistency of this mixture should be a little thinner that a typical pancake batter.
Heat a non-stick pan over medium heat and brush it with oil.
Pour four to five tablespoons of crêpe batter on the griddle and tilt the pan in all directions till the mixture is evenly distributed.
Cook the crêpe for about 2 minutes and turn it over. Let it sit on the pan for ½ a minute more and remove from fire.
Ingredients for thyme seasoned winter squash ragout
1 cup squash (finely chopped)
½ cup onions (finely chopped)
½ cup tomatoes (finely chopped)
¼ cup eggplant (finely chopped)
¼ cup zucchini (finely chopped)
6 tablespoon olive oil
1 tablespoon fresh parsley (finely chopped)
3 teaspoon dry thyme
1 ½ cup tomato puree
6 cloves of garlic (minced)
Method
In a pan, heat one tablespoon of olive oil and cook the squash for 4-5 minutes. Repeat the procedure with all the other vegetables, one by one.
Once all the vegetables have been cooked separately, mix them together in a pan and add minced garlic and tomato puree to it. Season it with salt and herbs.
Let this mixture simmer for 20 minutes and serve it with the whole wheat crêpe.
It looks delicious! And you can have so many variations on this recipe. I didn’t know you don’t eat any eggs?
Nope, I don’t. All my recipes are egg free 😀
I’ve never made crepes before. Can you use any kind of pan? They seem/sound intimidating as many French things do like souflees.
Always enjoy your posts. 🙂
Yes, you can use any kind of pan. Thank you for your lovely comment 😀
Yum! These look delicious. Glad to see you back – I’ve been totally off the grid too.
Can’t wait to try.
Hello there! So nice to see you around 😀
This sounds really good. I shall try it. 🙂
Thank you for dropping by.
Looks soooo delicious!
thank you!
that looks wonderful
Thanks, Emily!
Nom nom nom!
I went veggie for a few months and looking like I will do for february so will try this recipe!
Oh wow! You must.
I like the 1st pic. try to lessen the focus when your shooting from above (2nd pic)
Crepes taste like dosas right?
Thanks for the feedback.Crepes are thinner than dosas.
Now if someone could come up with a vegan, gluten free crepe…..
Just replace milk with soy milk?
What a terrific recipe! I’m so glad you mentioned it to me, it’s something I would definitely love. Great job!
Thank you, Sarah.
It looks tasty! What is the importance of sauteing the vegetables separately?
So that each vegetable will taste of itself completely and totally. It also gives out stronger flavours.
Congratulations on another great post 🙂 This looks really yummy! I don’t eat many eggs, but I really love them, especially poached 🙂 if you don’t eat eggs, would you consider a face mask with an egg? 🙂 I am going to post one divine and refreshing face mask soon 🙂
Thank you Kristina. I don’t eat, cook or work with eggs. But I’m going to drop by nonetheless 😀
om nom nom. being a foodie and just discovering the pleasures of cooking, your recipes look easy to try and easy to get great results. my mouth literally watered scanning over the pictures! looking forward to more recipes 🙂
Thank you 😀 Please drop by for more 😀
don’t tell the French. An eggless crêpe … il n’est pas possible!
We have an amazing creperie in Mumbai called Suzette – owned and managed by three, enterprising French people and they only do egg-less crepes!
This crepe looks amazing- light,airy, golden perfection:) I love how simple the recipe is, I can’t wait to try it out. And i love winter squash so this ragout is right up my alley, I’m always experimenting with butternut squash and acorn squash. I can’t wait to try this recipe out- I’m also a vegetarian so I’m very excited about your yummy recipes:)
Thank you! Your comment means a lot. Please drop by for more. 😀
This looks fabulous! My sister is a vegetarian and I am going to attempt to make these for her next time we do dinner! And your pictures are incredible. Any tips on photographing food?
My photographs are just a fluke!
In Mumbai, we have a delicious creperie called Suzette that serves eggless crepes made from organic buckwheat flour- such a treat to eat at! Nice going with the recipe, seems very easy (which is always a good thing hehe)!
I LOVE Suzette! Keeping going back 😀
Yum! 🙂 Do you think your crepe recipe would work with soy milk?
I don’t see a problem with soy milk. Will work as well 😀
I can’t wait to try these! It must be fate, my girlfriends and I were just saying this week how we would like to make crepes (savory and sweet) for our next ladies night!
A DIY crepe party sounds like a lot of fun. Hope it works out well for ya 😀
Congrats on creating your own crepe recipe! That’s super impressive.
Thank you very much 😀
I am vegetarian too, but the ovo lacto variety, so I do eat eggs. However, I do try to limit the number I eat, so this interests me.
Thanks.
Do drop by again 🙂
Love, love love it! Great blog, lovely recipes. I’ll be back for more!
I’m your big fan, the-girl-from-KO-Rasoi. You are brilliant 🙂 Please come back for more.