Chickpea Flour Crepes with Salad and Chutney Spread
Overview
This gluten-free recipe for Chickpea Flour Crepes filled with a refreshing salad and spiced chutney offers a vibrant breakfast that combines fresh vegetables and spices in a delightful, nutritious crepe. Perfect for a quick, healthy meal or a packed lunch option, these crepes are bursting with flavor and are suitable for a continental breakfast spread.
| Prep Time | Cook Time | Total Time | Servings | Cuisine | Course | Diet |
|---|---|---|---|---|---|---|
| 10 mins | 20 mins | 30 mins | 4 | Continental | World Breakfast | Gluten-Free |
Ingredients
For the Crepes:
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1 cup |
| Hung Curd (Greek Yogurt) | 1/2 cup |
| Ajwain (Carom seeds) | 1 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Salt | To taste |
For the Vegetable Salad Filling:
| Ingredient | Quantity |
|---|---|
| Green Bell Pepper (Capsicum) | 1, sliced |
| Carrot (Gajjar) | 1, cut into thin strips |
| Yellow Zucchini | 1, thinly sliced |
| Onion | 1, sliced |
| Sunflower Oil | 1 teaspoon |
| Dried Oregano | 1 teaspoon |
| Salt | To taste |
For the Chutney Spread:
| Ingredient | Quantity |
|---|---|
| Fresh Coriander (Dhania) Leaves | Small bunch |
| Fresh Mint (Pudina) Leaves | Small bunch |
| Garlic | 1 clove |
| Lemon juice | 1 tablespoon |
| Green Chilli | 1, adjust to taste |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200 |
| Protein | 8g |
| Carbohydrates | 22g |
| Dietary Fiber | 4g |
| Fats | 6g |
| Vitamin C | 25% of Daily Value |
| Iron | 10% of Daily Value |
Instructions
Step 1: Prepare the Chutney Spread
- Combine Ingredients: Place coriander, mint leaves, garlic, lemon juice, green chili, and salt in a blender.
- Blend: Grind all ingredients to a smooth paste, adding a little water as needed to form a spreadable chutney.
- Set Aside: Transfer the chutney to a bowl and set it aside.
Step 2: Make the Crepe Batter
- Mix Ingredients: In a large mixing bowl, combine gram flour, hung curd, ajwain, red chili powder, garam masala, and salt.
- Add Water: Gradually add water to make a smooth, flowy batter. It should be pourable but not too runny.
- Rest: Let the batter rest for 5-10 minutes to allow the flavors to meld.
Step 3: Prepare the Vegetable Filling
- Heat Oil: Heat 1 teaspoon of sunflower oil in a crepe pan over medium heat.
- Sauté Onions: Add sliced onions and sauté until they turn translucent.
- Add Vegetables: Add bell pepper, zucchini, and carrot strips, and continue to sauté for a few minutes until they are slightly tender.
- Season: Sprinkle with salt and dried oregano. Toss to combine and set the filling aside.
Step 4: Cook the Chickpea Crepes
- Heat Pan: Using the same crepe pan, pour a ladleful of chickpea flour batter and spread it out into a thin, round crepe about 7-8 cm in diameter.
- Cook: Allow the crepe to cook for 2-3 minutes on one side until golden.
- Flip: Flip the crepe and cook the other side for another 2-3 minutes until fully cooked. Remove and set aside.
- Repeat: Continue this process with the remaining batter to make additional crepes.
Step 5: Assemble the Crepes
- Spread Chutney: Lay a crepe flat on a plate and spread a tablespoon of chutney across one side.
- Add Filling: Place a spoonful of the sautéed vegetable filling on the same side of the crepe.
- Roll Up: Gently roll the crepe around the filling to form a wrap.
- Serve: Repeat with remaining crepes. Serve with a refreshing drink like Cocoa Banana Almond Date Smoothie or Carrot Ginger Juice for a wholesome meal.
Tips for Success
- For Crispier Crepes: Ensure your pan is well-heated and only lightly oiled before pouring the batter.
- Customizable Filling: Feel free to swap in other seasonal vegetables or add protein options like tofu or paneer for a more substantial filling.
- Storage Tip: These crepes are best enjoyed fresh but can be stored in the refrigerator for up to a day.
