Pan rolls are delicious savoury stuffed crepes – they can be stuffed with ground beef, chicken or shrimp. Both my grandmothers prepared these and passed it onto my Mom, who passed it on to me! These crepes are simple made with flour, water and eggs and stuffed with a filling, then brushed with egg wash and dredged in breadcrumbs before shallow frying.

These traditional Pan rolls are a staple in most Goan & East Indian households. Beef & Chicken are most commonly used as a stuffing, but it’s also super delicious with Shrimp. I’ve remade this recipe video using new tips and tricks to roll and produce these faster.

This filling recipe is pretty generic and can be used on it’s own or to stuff other things like Samosas, Patties or Potato Chops (another staple in most homes). What I like about this recipe is that it’s all cooked in one pot and super versatile.

I’ve used the traditional breadcrumbs to coat these, but some use Semolina as well. You could also combine the two.

Make sure to watch the video to see how these are made.

Pan Rolls

Ingredients
  

Filling

  • 2 cups sliced Onions
  • 2 green Chillies
  • 2 tbsp Ginger Garlic paste
  • 3 small Tomatoes finely chopped
  • 1 tsp Chilli powder
  • 1 tsp Garam Masala
  • 1 tsp Cumin powder
  • 1/2 tsp Turmeric
  • 2 cups water
  • Salt to taste
  • 1 tbsp crushed Pepper
  • 2 cups Water
  • 1 kg or 2.2 lbs ground beef
  • 1 cup frozen Peas
  • 1 cup chopped Coriander

Crepes

  • 2 cups all purpose sifted flour
  • 3 cups water
  • 2 Eggs
  • Salt optional

Coating

  • 3 beaten Eggs
  • 2 -3 cups breadcrumbs

Instructions
 

  • Saute the Onions till golden brown and then transfer it to ay grinding jar – allow the onion to cool and then grind to a paste
  • Add the pureed onion back into the pan
  • Add the Chillies, Ginger & Garlic paste and Tomatoes
  • Add the spices and saute everything together
  • Add the water & salt to taste
  • Add the crushed Pepper
  • Allow everything to boil together
  • Add the meat and break up the lumps with the back of your spoon
  • Cook the meat till all the water evaporates about 40 mins
  • Add frozen peas
  • Add the chopped Coriander and allow to cool
  • Start with the pre sifted Flour, add Water a little at a time and whisk together to blend
  • Add the Eggs and most of the Water
  • Add the remaining Water in the batter as it thickens towards the end
  • Add some oil to a hot pan, and pour in 1/4 cup of the batter
  • Add it to the centre of the pan, and swirl it all around
  • Allow it to cook, and then turn the pan around and tap it on the board
  • Keep doing this cooking the crepes on one side.
  • Transfer the crepes to another surface where they can cool completely
  • This batch should make 20 – 22 crepes
  • Place the crepe down, cooked side down
  • Add about 2 tbsps of the filling towards the top of the circle
  • Fold the sides over
  • Since we’ve cooked one side, the other side, is semi sticky and is easy to hold together when you fold it
  • Fold over the top, tuck the filling in and roll
  • Again since one side is semi sticky you will not need to add anything to seal the pan roll
  • Roll the whole batch and keep aside
  • Dip the pan roll in the egg mixture first
  • Then drop it into breadcrumbs and with your dry hand cover it with breadcrumbs to coat
  • Once all the pan rolls are ready, gently drop them into hot oil
  • Cook them till the exterior is nice and golden brown and then remove