We often make savory crepes for breakfast or dinner, usually stuffed with an Indian style dry vegetable or lentil curry, a salad and always a chutney. Besan chilla is one our favorite because it can be made in minutes minus the resting time. The other lentils or grain based crepe I usually make need long fermenting or soaking. When we crave for a savory crepe I always end up making this.
There are a couple of tricks to keep in mind to get the crepes right. Most important is RESTING TIME. I can’t emphasize that enough. The flour needs time to absorb the liquid and hydrate, this allows the protein to bind and build a structure hence less tearing or cracking. This is specially important for gluten free flours like buckwheat, chickpeas etc. Also if there are any air bubbles it gives time to rise and escape leaving fewer large holes. Though I like my crepe to have a few holes.
Crepes takes a few attempts and practice to get it right. There are so many factors that impact the final product. Like age of the flour, resting time, amout of liquids, temperature of the pan. So keep trying and you’ll it it perfect in no time.
Here’s the recipe.
- For the crepes
- 100 grams about 1 cup chickpea flour( Besan)
- 2 tablespoon yogurt (optional)
- 250 ml water + more as needed
- Pinch of salt
- 1/4 teaspoon cumin seeds, leave it out if don’t like the taste
- 1 teaspoon grated ginger or if you’re using a high speed blender toss in about an inch size
- 1/4-1/2 tsp Turmeric
- 3 tbsps onions chopped
- 1 green chili chopped or deseeded jalepeno
- handful of cilantro or baby spinach leaves chopped
- Coconut/ avocado oil or ghee as needed for pan frying
Add all the ingredients except the oil in a high speed blender and blend into a smooth paste. The batter should be thin, it will firm up slightly when we leave it to rest. Pour the batter into a bowl covered or a jar and let it rest for at least one hour.
Heat coconut oil in a non-stick pan on medium heat. If the batter looks too thick add a few spoons os water to thin it out to a crepe batter like consistency
Pour about 1/3 of a cup on the pan and swirl around by tilting in every direction covering a pan with a thin layer of batter. You should have a thin layer of batter. Wait 30-60 seconds for the batter to firm up and bubbles start appear and pop. Carefully work the edges to loosen the sides with a spatula before flipping the crepe. Stack them or serve straight away.
This will take a few attempts to get a perfect crepe. It’s just as good torn up too. Serve with potato sabzi, spring greens, avocado, cooked chickpeas, chopped apple or even a thin drizzle of maple syrup is delicious for a spicy and sweet crepe.
For the Potato Sabzi
- 1/2 pound white potatoes boiled till firm fork ready about 2-1/2 cups
- 1 white or yellow onion chopped
- 1 tablespoon avocado or any neutral tasting oil
- 1 tsp grated ginger
- 1/2 teaspoon ground cumin+ ground coriander each
- A small pinch asefodita
- ½ teaspoon cumin seeds
- 1 green chilies chopped or to your heat tolerance
- Few coriander leaves
- 1/4 teaspoon turmeric ( left it out but highly recommended)
- 1 cups shelled fresh or frozen peas
- Salt and freshly ground black pepper as needed
Instructions
Boil potatoes until just cooked (firm fork ready).
Heat oil in a pan and add cumin and asefodita . Add ginger, onions and sauté.
When the onions turn transparent, add potatoes, ground spices, turmeric and salt..
Mash gently and add little water of needed to keep it moist.
Add peas and Heat through.
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