31 May 2014,11:13 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • For the crepes, sift the refined flour into a bowl. Add the egg, one tablespoon melted butter and two tablespoons of milk. Beat until smooth.
  • Add the remaining milk a little by little to make a smooth batter. Set aside for thirty minutes.
  • Heat a non-stick frying pan over medium heat; lightly grease it with butter and pour two-three tablespoons of batter into the pan. Rotate the pan so that the batter spreads all around.
  • Cook over low heat until the batter has set and lightly browned underneath. Turn and brown the other side as well.
  • Remove the crepe and set aside on a plate. Repeat with the remaining batter. Keep the crepes warm.
  • Preheat the oven to 180°C/350°F/Gas Mark 4.
  • For the filling, sprinkle the brinjal pieces with one teaspoon salt and set aside for thirty minutes. Rinse under cold water and drain on absorbent paper.
  • Heat the oil in pan; add the minced mutton and saute for ten minutes. Remove from the pan and set aside.
  • Melt the butter in the same pan. Add the brinjal, shallots, oregano and garlic and cook for one minute.
  •  Add the tomatoes, tomato paste and pepper powder and cook for one minute. Transfer to a bowl and add the sauteed lamb, the breadcrumbs, Parmesan cheese and half a cup of cheese sauce.
  • Mix thoroughly and adjust the seasoning.
  • Place two tablespoons of filling at one end of each crepe and roll up, tucking in the sides.
  • Arrange the crepes in a shallow eleven-inch square ovenproof dish. Pour the remaining cheese sauce over and bake, uncovered, for fifteen minutes. Remove from the oven and serve warm.




  • 300 grams refined flour
  • 3 eggs
  • 3 tablespoon butter
  • 500 ml milk
  • 500 ml Cheese Sauce


  • 3 small brinjals, diced
  • 600 grams minced mutton
  • 7 tablespoons butter
  • 9 shallots
  • 1 teaspoon dried oregano
  • 3 garlic clove, crushed
  • 3 tomatoes, blanched, peeled and chopped
  • 3 teaspoons tomato paste
  • Black pepper powder to taste
  • 200 grams fresh breadcrumbs
  • 3 tablespoons grated Parmesan cheese
  • Salt to taste
  • 3 tablespoons Cooking oil

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