Best 3 Sourdough Crepes With Potato Masala Recipes
In the realm of culinary delights, where flavors dance and textures intertwine, lies a dish that tantalizes taste buds and captivates hearts - sourdough crepes with potato masala. This extraordinary culinary creation weaves together the tangy, slightly sour notes of sourdough with the savory, aromatic flavors of Indian-spiced potato masala.
Embark on a culinary journey to savor these delectable crepes, crafted from a sourdough batter that lends a unique depth of flavor and a delicate, airy texture. Within their tender folds, discover a delightful filling of potato masala, a harmonious blend of soft, fluffy potatoes, fragrant spices, and a hint of heat that awakens the palate.
As you delve deeper into this article, uncover not just one, but three enticing recipes that showcase the versatility of sourdough crepes with potato masala. From the classic and comforting to the innovative and adventurous, these recipes cater to diverse tastes and preferences.
Prepare to be mesmerized by the simplicity yet elegance of the classic sourdough crepes with potato masala, where the subtle tanginess of the crepes perfectly complements the savory, aromatic filling. For those seeking a touch of extravagance, the indulgent sourdough crepes with roasted red pepper and goat cheese offer a symphony of flavors and textures that will leave you craving more. And for those with a taste for adventure, the tantalizing sourdough crepes with spiced lamb and mint chutney promise an explosion of flavors that will transport you to culinary paradise.
Whether you're a seasoned cook or just starting your culinary adventures, this article will guide you through the process of creating these delectable sourdough crepes with potato masala with ease. Discover the secrets to crafting the perfect batter, achieving the ideal consistency for your crepes, and preparing the flavorful potato masala filling.
So, prepare to embark on a culinary expedition where sourdough crepes meet potato masala, and indulge in a symphony of flavors that will leave you utterly captivated. Let your taste buds rejoice as you explore the diverse recipes presented in this article, each offering a unique interpretation of this culinary masterpiece.
SOURDOUGH CREPES
Great use of discard sourdough starter.
Provided by Carolyn Meigs
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk sourdough starter, eggs, melted butter, and salt together in a bowl. Pour in milk and stir until batter reaches a thin, smooth consistency.
- Heat a nonstick pan over medium-high heat. Add about 1 teaspoon cold butter and let melt. Pour in 1/4 cup batter and tilt pan in a circular motion to spread batter over the bottom. Cook until bottom is light brown, about 2 minutes. Carefully loosen and flip; cook for about 30 seconds more. Transfer to a plate. Repeat with remaining butter and batter.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 12.2 g, Cholesterol 83.4 mg, Fat 9.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 5.5 g, Sodium 188.5 mg, Sugar 1.5 g
SOURDOUGH CREPES
Forget sourdough pancakes, which often turn out gummy. These crepes are a much better vehicle for using up discarded sourdough starter. Tender and a little bit tangy, they make an ideal blank canvas for sweet or savory toppings. Be patient when you start to cook them, since just like pancakes, the first crepe is never the best. If the initial ones are too pale (or burnt!), simply adjust the heat and keep going until you reach a sweet spot!
Provided by Kat Boytsova
Categories Sourdough Egg Milk/Cream Butter Breakfast Brunch
Yield 12 crepes
Number Of Ingredients 10
Steps:
- Mix starter, 1 cup plus 6 Tbsp. (172 g total) flour, and ¾ cup plus 1 Tbsp. (193 g) room-temperature water (about 80°F) in a medium bowl until no lumps remain. Cover and let sit at room temperature overnight.
- Fold in remaining ½ cup plus 2 Tbsp. (78 g total) flour. Then add eggs, milk, granulated sugar, baking soda, salt, and 3 Tbsp. melted butter and whisk, adding more milk if needed, until mixture is thick but pourable (you want it to be about the consistency of heavy cream). It will take awhile to work out lumps-a few small lumps are fine, but try to get batter as smooth as possible.
- Pour in enough oil to lightly coat a crepe pan or 10" nonstick skillet and heat over medium-high (this is just to help get things going; you shouldn't need to add more oil to the pan). Pour ¼ cup batter into center of pan and tilt and rotate pan as needed to coat bottom evenly with batter. Cook crepe, undisturbed, until surface looks dry and bottom is golden brown, about 45 seconds. Using tongs or an offset spatula, gently flip crepe and cook just until other side is golden, about 20 seconds. Transfer to a plate and slather a bit of room-temperature butter on top. Repeat process with remaining batter, stacking and buttering crepes as you go.
- Serve crepes with jam, crème fraîche, demerara sugar, lox, and/or more butter as desired.
- Do ahead: Crepes can be made 4 days ahead. Wrap tightly and chill, or freeze up to 2 weeks. If frozen, thaw in fridge before reheating. Reheatone at a time in crepe pan or skillet over medium until warmed through.
SOURDOUGH CREPES
Steps:
- Place the urad dhal in a large bowl and rinse with many changes of water until the water no longer appears cloudy. Drain.
- In a large bowl, combine the drained urad dhal with the rice, fenugreek seeds, and 2 1/2 cups water. Soak the ingredients together for 4 hours at room temperature, until the dhal and rice expand and soften. When a grain of rice just breaks under the pressure of your fingernail, the ingredients have soaked long enough.
- Drain the urad dhal and rice, reserving the liquid. Place roughly half of the solids and half of the liquid in a blender and grind them long enough to get a smooth consistency with some graininess remaining, about 1 1/2 to 2 minutes. Test by rubbing a little batter between your fingers. The largest grains should be the size of granulated sugar. Pour the mixture into a large bowl. Repeat the process with the remaining solids and liquid, and add the mixture to the bowl. Stir in the salt. The mixture should be very thick, so it will be necessary to thin it with approximately 1/4 cup water to get the consistency of pancake batter.
- Cover the bowl loosely with plastic wrap and place in an oven, kept warm to a temperature of 90 degrees for 12 to 15 hours. This can be achieved with the help of a trouble light or floodlight fitted with a 25-watt bulb. Plug the power cord into an outlet close enough to the oven so that the bulb can rest on a rack in the oven. Turn on the light and prop the oven door open about 1 inch with the handle of a wooden spoon. Check the temperature periodically to be sure it stays at 90 degrees. During warm summer months it may not be necessary to use the lightbulb. The batter should nearly double in volume and smell a little sour.
- Remove the bowl from the oven and stir the contents. The batter will be thick and foamy. If you choose not to fry the crepes immediately, refrigerate the batter at this point. Remove it from refrigerator 1/2 hour before frying.
- When ready to fry the crepes, check the consistency of the batter: it should pour smoothly like pancake batter. Add the baking soda and a little more water if needed.
- Heat a nonstick griddle or frying pan over medium low heat (2 pans will speed up the process). Spread about 1/4 teaspoon oil evenly over the griddle. Ladle 1/4 cup of the batter into the center of the hot griddle, and immediately, using the back of the ladle, gently but steadily spread the batter in a circular motion from the center out, creating a thin pancake. If the batter does not spread easily into a thin layer, thin it with a little more water.
- As the crepe cooks, small holes will form on the surface. Sprinkle a few drops of oil on top, to help make it crisp. When the bottom turns a golden color (about 1 minute) turn it over and fry the other side 30 seconds or until lightly browned. Fold the crepe in half, golden side out, and place it on a platter. Keep the fried crepes warm as you repeat the process, oiling the griddle each time. Serve immediately.
Tips for Making Sourdough Crepes with Potato Masala
- Use active and bubbly sourdough starter for the best results. If your starter is not active, it will not produce enough carbon dioxide to make the crepes light and fluffy. - The batter should be thin and pourable. If it is too thick, add a little more milk or water. - Heat a well-seasoned crepe pan or non-stick skillet over medium heat. If the pan is not hot enough, the crepes will stick. - Pour a thin layer of batter into the pan and swirl it around to evenly coat the bottom. - Cook the crepe for 1-2 minutes per side, or until it is golden brown and cooked through. - Fill the crepes with your favorite fillings, such as potato masala, cheese, or vegetables. - Fold the crepes in half or quarters and serve immediately. ###Conclusion
Sourdough crepes with potato masala are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of different fillings. The sourdough batter gives the crepes a slightly tangy flavor that pairs well with the spicy potato masala. These crepes are sure to be a hit with your family and friends.
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