Savoury Crêpes

Though my favourite type of delicate crêpe is piled high with fresh fruit, they are not just for sweet indulgences. They can be filled with the cheesiest and meatiest concoctions of your choice.

The great thing about these crêpes is that you can just throw all of the ingredients into a blender to quickly whip up the batter. I hope you give these oat crêpes a try and enjoy them as much as I do!

What you will need –
  1. Rolled/Old fashioned Oats – 1 cup
  2. Sorghum (jowar) flour – 1/2 cup
    (sub with sweet rice flour for gluten-free and whole wheat/maida for gluten full options)
  3. Light olive oil – 3 tablespoons, plus more for the pan
  4. Large egg or Flaxseed egg – 1
    (For vegan egg, mix 1 tablespoon flaxseed powder mixed with 2.5 tablespoons water)
  5. Milk of choice – 1 1/4 to 1 1/2 cup, start with lesser amount and add more as needed
  6. Salt – 1/4 teaspoon or to taste

For sweet crêpes add 2 tablespoons of sugar, honey or maple syrup and reduce the salt to just a pinch.

Ideas for filling –

  • Savoury – Sautéed mushrooms, wilted spinach, grated cheddar, goat cheese, eggs, ham, bacon, shrimp, bean sprouts, tomato, basil, kale, etcetera.
  • Sweet – sugar and lime, banana and chocolate, strawberries and chocolate, pumpkin, apple cinnamon, cream cheese and berries, caramel, etcetera.
Method –
  1. Place the oats, sorghum flour, oil, egg, salt and 1 1/4 cup milk (and sweetener if you’re making sweet crepes) into the blender jar and blend until creamy. Batter should be runny unlike pancake batter. Add more milk if needed.
  2. Cover and let the batter chill in the fridge while you prep other ingredients.
  3. Heat a 9-inch non-stick skillet over medium heat. Once your pan is hot enough to make water droplets “dance” across the surface, lightly grease it with oil and pour 1/3 or 1/4 cup batter.
  4. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan in a circular motion while pouring so that the batter covers the pan thinly and evenly. Pour off any excess batter. Try not to leave any holes.
    (After the first few crêpes you will know exactly how much batter your pan will hold)
  5. Cook on medium-high heat until the edges turn brown, about 40 seconds to 1 minute and then carefully flip using a small spatula.
    The second side will not be as evenly browned as the first side.
    (If they break while flipping, they’re either too thin or need to cook a little bit longer.)
  6. Remove crêpe to a cooling rack and continue making them with remaining batter, adjusting the heat as needed. This recipe makes about 6-9 crêpes, depending on how large you make them.

To make the savoury version as shown in the picture above –

Prepare the following items while crêpe batter chills in the fridge:

  • Wilt spinach with a little garlic and olive oil in a pan.
  • Sautée mushrooms with salt, pepper and paprika
  • Grate cheese of your choice
  • Break an egg in a small bowl

Pour crêpe batter in a pan and follow instructions as above. After flipping, quickly add all the filling as desired and carefully drop the egg in the centre. Fold the edges to make a parcel. Lower the heat and let the egg cook for 1-2 mins. Remove and serve immediately.

Storage notes :

Let each crêpe cool to avoid sticking, place in a container and store in the fridge. Crêpes can be refrigerated for up to 2 days or frozen for several weeks. Reheat uncovered in a low oven (120°C) for 15 minutes or until warm. Fill with your favourite filling.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!

Vegan Chocolate chip muffins

Baking is my therapeutic answer to all boredom and anxiety related troubles. If this lockdown is making your kids restless, this is a great activity to get them involved in. This simple recipe requires only a few ingredients and is ready in under 30 mins.

These are made with oat flour and are gluten-free. Peanut butter is the only fat in this recipe and is easily replaceable with coconut or sunflower oil. These delicious muffins are great for breakfast or for an afternoon snack.

What you will need –
  1. Ripe bananas – 3 (or 4 if they’re small)
  2. Vegan egg (1 tbsp flaxseed powder mixed with 2.5 tbsp water)
  3. Coconut/brown sugar – 1/2 cup 
  4. Peanut butter – 1/2 cup
  5. Plant milk (almond or oat) – 1/4 cup
  6. Vanilla extract – 1 tsp 
  7. Oat flour – 1 3/4 cups
  8. Baking soda – 1 tsp 
  9. Baking powder – 1 tsp 
  10. Salt – 1/4 tsp 
  11. 1 cup dark/semi-sweet chocolate chips
Method –
  • Preheat the oven to 180°C.
  • Make vegan egg by mixing ground flaxseed and water. Set aside to thicken for 5 mins.
  • Meanwhile, mash bananas in a large bowl.
  • Add peanut butter, flax-egg, sugar, plant milk and vanilla extract. Whisk to combine.
  • Sieve oat flour, salt, baking powder and baking soda into a large bowl.
  • Add dry ingredients to the bowl of wet ingredients a little at a time. Whisk till fully incorporated.
  • Fold in the chocolate chips. (or try dried cranberries/raisins/fresh blueberries for a fun variation)
  • Lightly grease 12 muffin cups, divide and add batter to each and bake at 180°C for 25 minutes or till a toothpick inserted in the middle comes out clean.

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!

Shakshouka

Remember this Granola? Remember how I said I don’t enjoy savoury breakfast? Shakshouka is an exception to that statement. Though I usually eat this for lunch, traditionally it’s a breakfast recipe popular all across North Africa and the Middle East.

The only way I enjoy an egg is when the yolk is runny. Boiled eggs with dry grey yolks is the stuff my nightmares are made of. Sunny side up, poached or soft boiled are my limited egg consumption options.

Image by Sara Dubler on Unsplash

This delectable egg recipe is one of my favourites. Addition of a spoonful of Harissa takes it up (many) a notch. If you’re using Harissa, skip the coriander powder, red chilli powder and vinegar.

What you will need –
  1. 6 large eggs
  2. Fresh ripe tomatoes – 5, medium sized, finely chopped
  3. Tomato paste – 3 tbsp (you can also use a packaged version)
  4. Red bell peppers – 2, finely chopped
  5. Olive oil – 3 tbsp
  6. Garlic – 4-5 large cloves, chopped or minced
  7. Cumin powder – 1 tsp
  8. Coriander powder – 1 tsp
  9. Smoked paprika – 2 tsp
  10. Red chilli powder – 1 tsp
  11. Vinegar – 1 tsp (can be substituted with lemon juice)
  12. Black pepper powder – 1/4 tsp
  13. Salt – to taste
  14. Fresh coriander and red chilli flakes for garnishing (optional but highly recommended)
Method –
  • Heat the oil in a large pan. Add in the tomato paste, peppers, spices, and garlic.
  • Cook for about 10 minutes, stirring occasionally, until the peppers are softened. 
  • Add in chopped tomatoes, lower the flame and cover with a lid.
  • Stir occasionally, cook for 10 more minutes, until you get a thick sauce. Now add vinegar and combine.
  • Using the back of a spoon, make 6 wells in the sauce. Gently drop an egg into each well.
  • Cover and cook on very low flame for 7-10 minutes, until the whites are cooked but the yolks are still runny. 
  • Top with garnishes and serve with toasted bread or pita

If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!

Fully customisable home made granola

We’re all prone to stressful, rushed mornings and in the midst of all the madness, breakfast often gets neglected or perhaps skipped altogether. I find the idea of starting my day on a savoury note rather unsavoury. I simply can’t resist the siren song of sugar in the mornings (strictly natural unrefined sugar). The easiest way to not skip breakfast is to make it ahead of time.

Quick oats or instant oats are old-fashioned oats that go through further processing to decrease cooking time. They’re partially cooked by steaming and then rolled even thinner than old-fashioned oats. They cook within a few minutes and have a mild flavour. The soft, mushy texture has an uncanny baby-puke like mouthfeel that I just can’t get past.

Steel-cut oats are most closely related to the original, unprocessed oat groat. They’re made by chopping oat groats into tiny pieces using large steel blades. They have a coarser, chewier texture and nuttier flavour than rolled or quick oats. But they also take longer to prepare, with average cooking times varying 20–40 minutes.

I bulk buy steel cut oats and make a large batch of this super easy “Clear out the pantry” Granola. Its sweetened with honey, gets the crispness from peanut butter and is completely customisable. With just 10 mins of active involvement and 30 mins of the oven doing its thing, the granola ready to eat and lasts about 3 weeks.

Compare that to 10 mins on average per day for a month and quick oats don’t seem so quick anymore, do they? Healthy eating doesn’t have to be expensive or time consuming. Better food choices are always out there. We just need to look for them.

What you will need?
  1. Rolled oats – 1 1/2 cups
  2. Steel-cut oats – 1 1/2 cups
  3. Flax seeds – 1/4 cup
  4. Pumpkin seeds – 1/4 cup
  5. Chia seeds – 1/4 cup
  6. Sunflower seeds – 1/4 cup
  7. Almonds, chopped – 1 cup
  8. Peanut butter – 1/2 cup
  9. Honey – 1/2 cup
  10. Cranberries or any other dried fruit – as desired
Method –
  • Add oats, chopped almonds, nuts and seeds to a large bowl. Set aside
  • Mix honey and peanut butter to make a smooth, runny paste. (Add a little water if needed)
  • Add the honey-peanut butter mix to the bowl of oats and nuts. Stir well to combine.
  • Transfer mix to a lined baking tray and bake in a preheated oven at 180 degree celsius for 30-45 mins (or till the top is slightly browned). Be sure to take the tray out and turn it every 15 mins.
  • Let cool and break into chunks. Mix with your choice of dried fruit.
  • To serve, add in some fresh fruit, yogurt, smoothie or good ol’ milk and breakfast is ready in a jiffy.

Stores well in an airtight jar for up to 3 weeks.

For customisation –

You can use rolled oats or steel cut oats or both.
And add whatever nuts and seeds you currently have in your pantry.
Honey can be substituted with maple syrup or liquid jaggery.

Ensure a nut-seed to oat ratio of 2:4
Ensure a wet to dry ingredient ratio of 1:5


Some of my other favourite homemade granola flavours are dark chocolate and espresso, rose, lavender, cinnamon and chocolate-coconut.


If you make this recipe, you know the drill: Let me know!

Take a picture and tag it #theslowkitchen on Instagram so I can see!