13 December 2012,22:16 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Add sifted maida with beaten eggs, milk and oil to make a smooth batter of a thin pouring consistency. Add salt and pepper to taste. Allow the batter to stand for 10-15 minutes.
  • Keep a nonstick pan on medium heat. Rub the bottom of the pan with a little oil. Pour 1 spoon ful of batter and tilt the pan to roll the batter evenly on the bottom of the pan.
  • Cook till set. Do not turn, drop on to a plate. Repeat with the remaining batter to make 8-9 crepes.
  • Take a crepe, keeping the uncooked side up. Arrange some filling in a row on one end of the crepe. Fold a little from the sides to enclose the filling and roll upwards tightly.
  • Seal the end with a little maida paste. Repeat with all the other crepes. Keep aside.
  • Before serving, heat the non stick pan with 1 tablespoon oil. Gently fry the stuffed crepes until light brown. Serve with ketchup.


  • 150 grams maida
  • 200 ml milk 
  • 1 tablespoon Cooking oil
  • 2 eggs - beaten well 
  • Salt and pepper to taste


  • 150 grams cooked keema (mince) - well dried on fire
  • 1 tablespoon green coriander - chopped 
  • 75 grams finely chopped spring onions 
  • 1 green chilli - chopped finely

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