Ingredients:

• For the crepes:
• 100 g – flour
• 2- eggs
• 250 ml – Milk
• 2 tsp – oil
• pinch of salt
• For filling:
• 2 tbsp – Butter
• 1 tbsp – sliced Spring onions
• 1/2 tsp – dried Oregano
• 2 tbsp – flour
• 6 tbsp – cooked sweet Corn kernels
• 2 tbsp – chopped Parsley
• 1 tbsp – chopped Gherkins
• 1 tbsp – Cream
• 250 ml – Milk
• 1/2 – sliced Onion
• 1 – sliced Carrot
• 1 tbsp – sliced Celery
• few pepper Corns
• 1/2 tsp – mustard powder
• 1/2 tsp – Nutmeg powder
• Salt and pepper to taste.
• For topping:
• 50 g – grated cheese
• 1 tbsp – dry bread crumbs

Method:

1. Heat milk with sliced onion, carrot, pepper corns, mustard powder, nutmeg powder and sliced celery.
2. Beat all the crepe ingredients together adding milk and eggs gradually.
3. Leave aside for 30 minutes.
4. Pour the batter in a hot greased pan and shallow-fry both sides, like a dosa.
5. For the sauce, fry the spring onions in hot butter.
6. Add the flour and fry for 1 minute.
7. Pour in the milk and allow it to thicken.
8. Add the remaining ingredients and stir till a thick mixture forms.
9. Fill into crepes.
10. Fold them over and garnish with cheese and breadcrumbs before serving.