Recipe courtesy of Suvir Saran
Episode: Breakfast/Brunch
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Savory Indian Crepes with Tomato-Shallot Chutney
Total:
1 hr 5 min
Prep:
10 min
Inactive:
30 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
10 min
Inactive:
30 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Crepes:
  • 1 cup chickpea flour* (See Cook's Note)
  • Kosher salt
  • 1/2 teaspoon carom (or substitute dried thyme, or cumin, or caraway)
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup water
  • 1 jalapeno, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 teaspoons canola oil
Chutney:
  • 1 tablespoon canola oil
  • 4 large shallot, finely chopped
  • Kosher salt
  • 3 medium tomatoes, finely chopped
  • 1 jalapeno, finely chopped
  • 1/2 cup chopped fresh cilantro

Directions

For the crepes:

In a medium bowl whisk together the chickpea flour, 1 teaspoon salt, carom, and cayenne pepper. Whisk in the water. The batter should look like a thin pancake batter and set the batter aside for 30 minutes. While the batter rests, make the chutney.

For the chutney:

Heat the canola oil in a medium saucepan over medium-high heat for 1 minute. Add the shallots and 2 teaspoons salt and cook until the shallots are transparent, about 2 to 3 minutes. Stir in the tomatoes, jalapenos, and cilantro, cover the saucepan and reduce the heat to medium. Cook until the tomatoes are very saucy, about 6 to 8 minutes. Uncover the saucepan and increase the heat to medium-high. Cook until the chutney is thick and jam-like, about another 6 to 8 minutes. Set it aside while you make the crepes.

Gently stir the jalapenos and cilantro into the crepe batter, trying not to create any bubbles. 

Heat a medium nonstick skillet or griddle over high heat for 3 to 4 minutes. You'll know when it's hot enough when a few droplets of water sizzle on the skillet. 

Working quickly, pour 1/4 cup batter onto the center of the skillet and spread into a large thin circle with the back of the measuring cup or the back of a spoon. Drizzle 1/4 teaspoon canola oil over the top of the crepe. Cook the underside of the crepe until browned, about 1 to 1 1/2 minutes. Flip and cook the other side until it's dry, about 30 seconds. Repeat this process until all the batter is used. 

Serve with a generous scoop of chutney and eat while hot.

Cook's Note

*Can be found at gourmet and/or specialty Indian markets.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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