Indian Crepes and Tomato Chutney

By Ellie

4 Person

20 Minutes

0 Calories

The recipe of crepe is simple, do not need too much kitchen things, you can enjoy the delicious crepe recipes! crepe recipes are not only for breakfast but also for lunch and dinner. Of course, homemade crepe recipes are not only delicious but also healthy. If you think this recipe is great, please bookmark it and share it with your friends!

Ingredients

Tomato chutney;

Twist black pepper
1 tsp. sea salt
1 tsp. maple syrup
1 tsp. tamarind paste
6 cloves garlic sliced
4 tomatoes chopped
1/2 chilli flakes
1 tsp. cumin seeds
1 tsp. black mustard seeds
1 tbsp. olive oil

Indian crepes;

Handful fresh coriander
Pinch chilli flakes
1/2 black onion seeds
1/2 cumin seeds
1/2 tsp. turmeric
1/2 tsp. garlic powder
1/2 tsp. sea salt
1 cup gram flour
2 tbsp. olive oil
1 1/4 cups Luke warm water

Method

01

To make the chutney; Add the oil to a small frying pan and heat to medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds and chili flakes, fry for 30 seconds.
02

To make the crepes; Add the water and olive oil to the Kenwood Chef bowl, then add the gram flour, spices and seasoning.
03

To make the chutney; Add in the garlic and stir for another few minutes, then add in the chopped tomatoes.
04

To make the crepes; Process on speed 5 for around a minute or until all the lumps are out (Alternatively mix thoroughly in a large bowl).
05

To make the chutney; Cook for a further 5-6 minutes until the tomatoes have cooked down. Add the tamarind, maple syrup and season well.
06

To make the crepes; Pour the batter into a large bowl and add the chopped coriander leaves. Stir to combine then set aside while you make the chutney.
07

To make the chutney; Allow to cool a little then add to the mini chopper glass bowl.
08

To make the crepes; Add a little oil to the base of a non-stick small frying pan. Add 1/3 cup of the batter to the pan and swirl around the bottom so you get an even crepe.
09

To make the chutney; Blitz for 1 minute on speed 4 until smooth (you may need to do this in two batches).
10

To make the crepes; Cook on medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
11

To make the crepes; Flip and cook on the other side for 30 seconds to a minute.
12

To make the crepes; Remove from the pan and place on and cover with a clean cloth to keep warm.
13

To make the crepes; Repeat the process with the rest of the batter (makes 5 crepes).

Related Tags

Indian Crepes and Tomato Chutney

4.2

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

Tomato chutney;

Twist black pepper

1 tsp. sea salt

1 tsp. maple syrup

1 tsp. tamarind paste

6 cloves garlic sliced

4 tomatoes chopped

1/2 chilli flakes

1 tsp. cumin seeds

1 tsp. black mustard seeds

1 tbsp. olive oil

Indian crepes;

Handful fresh coriander

Pinch chilli flakes

1/2 black onion seeds

1/2 cumin seeds

1/2 tsp. turmeric

1/2 tsp. garlic powder

1/2 tsp. sea salt

1 cup gram flour

2 tbsp. olive oil

1 1/4 cups Luke warm water

03 Method

Step 1

To make the chutney; Add the oil to a small frying pan and heat to medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds and chili flakes, fry for 30 seconds.

Step 2

To make the crepes; Add the water and olive oil to the Kenwood Chef bowl, then add the gram flour, spices and seasoning.

Step 3

To make the chutney; Add in the garlic and stir for another few minutes, then add in the chopped tomatoes.

Step 4

To make the crepes; Process on speed 5 for around a minute or until all the lumps are out (Alternatively mix thoroughly in a large bowl).

Step 5

To make the chutney; Cook for a further 5-6 minutes until the tomatoes have cooked down. Add the tamarind, maple syrup and season well.

Step 6

To make the crepes; Pour the batter into a large bowl and add the chopped coriander leaves. Stir to combine then set aside while you make the chutney.

Step 7

To make the chutney; Allow to cool a little then add to the mini chopper glass bowl.

Step 8

To make the crepes; Add a little oil to the base of a non-stick small frying pan. Add 1/3 cup of the batter to the pan and swirl around the bottom so you get an even crepe.

Step 9

To make the chutney; Blitz for 1 minute on speed 4 until smooth (you may need to do this in two batches).

Step 10

To make the crepes; Cook on medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.

Step 11

To make the crepes; Flip and cook on the other side for 30 seconds to a minute.

Step 12

To make the crepes; Remove from the pan and place on and cover with a clean cloth to keep warm.

Step 13

To make the crepes; Repeat the process with the rest of the batter (makes 5 crepes).

04 Author