Egg Crepe Roll Shina Cheraghpour

Ingredients

 3 servings

5 eggs

1 cup milk

1 cup flour

1/4 teaspoon baking powder

1 medium-size finely chopped onion

1 finely chopped tomato

1 finely chopped red bell pepper

1 tbsp finely chopped cilantro/coriander leaves

2 finely chopped green chillies

1 tbsp chat masala

to taste Salt

4-5 tbsp butter

Instructions

In a big bowl add an egg, salt and milk and whisk them very well. Then add flour and baking powder and mix them very well. Make a batter of medium thickness.

In another bowl add rest 4 eggs and beat them very well. Then add salt, chat masala and all the veggies and mix them very well.

In a non-stick pan add 1 tbsp butter and spread all over the surface of the pan. Then pour some batter and spread all over the surface. The flame should be medium.

After 2-3 minutes add when it is done from one side add some egg veggies mixture on the batter and spread them on the surface. Then cover the pan.

After 2 minutes open the lid and flip it over and cook for 1-2 minutes. Then place this roti on the plate and let it cool for one minute. Then roll the roti and cut it from the middle. The egg crepe roll is ready to serve hot.