FINGER MILLET CREPE RECIPE WITH FRUITS
- Product Code: REC61
Begin preparation by pouring the Ragi Flour, banana and milk into a large bowl and mixing everything together till no lumps remain. To begin making the FingerMillet Crepe; we will first make the crepe batter. In a large mixing bowl whisk together the flour, eggs, salt, oil and milk adding about 1/2 cup of water to make a smooth pouring batter. Make sure the crepe batter has no lumps. Its a good idea to run the batter through s sieve to remove any excess lumps. Next is to spread the batter onto the crepe pan to make the crepes. Place 1 teaspoon of vegetable oil in an 8-inch nonstick pan and rub it over the bottom and sides with a paper towel. Heat the pan over medium heat and add a ladleful of the batter to the centre of the pan. Quickly lift the pan from the heat, tilting and rotating until the batter coats it completely in a thin circle. As soon as the crêpe appears be cooked from the top in about 30 seconds, flip it over and cook for about 10 more seconds. Once the crepe is cooked transfer to a plate and repeat the same process with the remaining batter. Stack the cooked crêpes on a plate. Keep this aside. For the filling; toss all the filling ingredients together. I like to keep the fruits fresh and season it with sugar and lemon. You can optionally lightly cook the fruits to make it a warm crepe roll. Now take a cooked crepes and place the fruit filling into it as required and fold into a triangle or a roll. Do this for the remaining crepes as well and serve the Finger Millet Crepe with Fruits along with some whipped cream as a dessert for holiday parties.