Oat and Lentil Crepes with Cheesy Vegetable Filling

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  • 40 Minutes
  • 2 Serving


  • For the crepes batter
  • Bagrry's Oats for Atta - 1 cup
  • Urad dal - ¼ cup, powdered
  • Salt - 1 tsp
  • Red chili powder - ½ tsp
  • For the stuffing
  • Olive oil - 1 ½ tsp
  • Garlic - 1 tbsp, chopped
  • Green chili – 1, slit
  • Onions - ½ cup, finely chopped
  • Carrot - ½ cup, grated
  • Green peas - ¼ cup, par-boiled
  • Thousand island sauce - 2 tbsp
  • Sweet corn - ½ cup
  • Chaat masala - ½ tsp
  • Red chili - ¼ tsp
  • Salt - ¼ tsp


  • Make the crepes batter: Mix together Bagrry’s Oats for Atta, Urad dal powder, salt, red chili. Stir in 2 cups (480 ml) of water with continuous stirring so that a smooth batter is formed. Keep aside for 20 minutes.
  • Cook the onions for the stuffing: Heat olive oil in a non-stick pan for 1 minute on high heat. Add garlic, green chili, onions and saute for 3 minutes till onions turn golden brown.
  • Add the remaining vegetables: Add in the carrots, sweet corns, peas and cook for 2 minutes on high heat. Add the sauce and chilli: Pour thousand island sauce with red chili powder, chaat masala and salt. Give it a nice stir with the vegetables for 1 minute and turn off the heat.
  • Prepare the crepes: Heat a non-stick tawa on low flame for 2 minutes. Spread 1 tsp olive oil and pour the batter to form a 6-7 inch circle. Cook for 3 minutes on each side on high heat till golden, crispy and brown. Repeat the process for remaining crepes.
  • Put the crepe together: Once the crepe is nicely cooked, add some cooked veggies in the center, roll and enjoy.


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