mauritian savoury crêpe / crêpe salé
Ingredients
Crêpe batter
- 200 g plain flour
- 400 ml water
- 1 tbsp chopped spring onion
- 1 tsp salt
- yellow food colouring
Tomato & coriander chutney
- 1 medium tomato
- 4 sprigs coriander
- 1–2 chillies
- 1 tsp salt
Instructions
- In a large bowl, combine all the ingredients for the crêpe batter. Mix well until a smooth batter consistency is obtained.
- Use a medium-large pan, on medium-low heat to cook the crêpes.
- Start by oiling the pan then once the pan is hot, pour in 1 scoop of the crêpe batter and roll it around to cover the whole surface of the pan.
- Let it cook for 30–40 secs, then flip it and cook the other side for around 20–30 secs.
- Take out the crêpe and serve with some tomato chutney!
Tomato & coriander chutney
- Put all ingredients in a blender and blend for a few seconds.
Video
Notes
Add an egg to the crêpe batter to make it more fluffy and elastic!