Broccoli crapes with green spinach sauce

Share Button


Preparation Time : 40 minutes

Cooking Time : 30 minutes

Serving : 6 members


Broccoli crapes with green spinach sauce . The crapes , filling and the sauce are a regular at home but not had together as one dish . By putting these regular’s together with a knock out spin in the sauce by adding spinach puree to it . The dish was taken to another level with mouth watering heights . Some times a single ingredient change can feel like a total make over . I gave this dish a first try for hubby’s new vegetarian avatar recently . He approved the dish by eating 3/4 of what was made . He keeps telling every one that , he is a white rat in my cooking experiment laboratory . All my new tries are first tested and approved by him and then I decide the rest . I made this dish again when the kids were home and they loved it . Tweaking the tried and true is exciting too :-))

Ingredients for crapes

Flour / maida1 cup
Water1 3/4 cup ( more or less to get a thin loose consistency batter )
Salt to taste

Method for crapes

  1. Mix all the above ingredients together except for barilla brand basilico pasta sauce or tomato sauce to get a thin flowing consistency batter .
  2. Pour into thin crapes on a non – stick pan and cook for 2 minutes covered . Remove and set aside . ( I used my appam non – stick kadai )

Ingredients for broccoli filling 

Broccoli flower lets1 cup chopped
Onion1 big chopped
Green chillies to taste chopped
Cheese4 tablespoons grated + 3 tablespoons to garnish
Saltto taste
Garlic2 flakes crushed
Oil1 tablespoon

Method for broccoli filling 

  1. Put the broccoli flower lets into salted water . Remove from heat and set aside with lid closed for 5 minutes .
  2. Drain . Heat butter , fry onions and garlic for 1/2 a minute .
  3. Top with green chillies and drained broccoli flower lets . Sauté for 3-4 minutes . Season with salt . Taste and adjust .
  4. Cool and add 4 tablespoon grated cheese and mix well . Set aside .

Ingredients for spinach sauce 

Boiled spinach puree2 cups
Flour / maida2 tablespoons
Butter 2 tablespoons
Salt + pepper + chilli flakesto taste

Method for spinach sauce 

  1. Mix milk and spinach purée together and set aside .
  2. Heat butter in a non – stick pan , add flour and saute for 1/2 a minute in low flame , stirring continuously .
  3. Add milk and spinach puree mixture little by little and go on stirring until the sauce becomes thick making sure no lumps are formed .
  4. Season with salt , pepper and chilli flakes to taste . Set aside .

How to proceed

  1. Spread 1 1/2 teaspoons of barilla brand basilico pasta sauce or tomato sauce all over one side of the crape .
  2. Fill the crape with 1 tablespoon of broccoli mixture and roll the crapes tightly . Do the same to all the crapes and broccoli filling .
  3. Arrange the broccoli filled crapes on a greased baking dish and pour the spinach sauce over .
  4. Sprinkle 3 tablespoons cheese on top and bake in a preheated hot oven at 200 degree Celsius for 18 to 20 minutes . Serve hot .


  1. In case you have extra sauce left over . Can serve it along with the crapes , so that any one wanting more sauce can have it .
  2. Can substitute broccoli with cauliflower or mixed vegetable filling . Non vegetarians can use any form of meat filling .
  3. Spinach can be substituted with 3 green / red or yellow capsicums for the sauce . Don’t boil the capsicums instead just blend them with milk to get a smooth runny paste .