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
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    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.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    MasterChef Canada

    Get Cooking Channel on your TV.