Tomato Chutney Crêpes

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These savoury crepes are fit to burst with flavour!



300ml Water
2 tablespoons Olive oil
120g Flour
1/2 teaspoon Sea salt
1/2 teaspoon Garlic powder
1/2 teaspoon Turmeric powder
1/2 teaspoon Cumin seeds
1/2 teaspoon Black onion seeds
A pinch of Chilli flakes


1 tablespoon Olive oil
1 teaspoon Cumin seeds
1/2 teaspoon Chilli flakes
4 Tomatoes chopped
6 Garlic cloves
1 teaspoon Tamarind paste
1 teaspoon Maple syrup
1 teaspoon Sea salt
Black pepper to taste



In a food processor, combine the water and olive oil, flour, salt, garlic, turmeric, seeds and chilli until smooth, pour into a mixing bowl and add the coriander leaves and stir.


Heat the oil in a frying pan, add the mustard seeds and when they begin to pop add the cumin seeds and chilli flakes and fry. Add the garlic, stir, add the tomatoes and cook until they have cooked down. Add the tamarind, maple syrup, salt and pepper. Leave to cool slightly then add to a blender and pulse until smooth.


Heat some oil in a frying pan, add the batter, swirl around the pan until evenly coated, cook until golden brown, flip and cook until golden brown. Repeat for the remaining batter and serve a long side the chutney.

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