Savory Indian Crepes with Tomato-Shallot Chutney

Recipe courtesy of Suvir Saran, Devi
Show: Food(ography) Episode: Breakfast/Brunch
TOTAL TIME: 1 hr 5 min
Prep: 10 min
Inactive Prep: 30 min
Cook: 25 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

CREPES:
  • 1 cup chickpea flour*
  • 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
    • *Can be found at gourmet and/or specialty Indian markets
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    Directions

    For the crepes:
    In a medium bowl whisk together the chickpea flour, 1 teaspoon salt, carom, and cayenne pepper. Whisk in the water. Cook's Note: 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.
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