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  • Indian Crepes and Tomato Chutney with Kenwood

    January 21, 2018 / Niki / 13 Comments

    In partnership with Kenwood

    I’m excited to have teamed up with Kenwood this January to get creative in the kitchen using the Kenwood Chef.

    I’ll be working on a series of recipes with the Kenwood Chef but my first is all about batch cooking. Batch cooking is a brilliant way to get a bit healthier (as many of us are in January) and save some money at the same time – you just need to invest a little time to plan ahead.

    One of my favourite things to batch cook is dips, hummus, pesto’s etc. If your fridge is well stocked with delicious sauces and dips meals can be transformed in minutes.

    So I decided to make some absolutely delicious Indian gram flour crepes with a gorgeous tomato chutney. You can double or triple the recipe amounts and the batter for the crepes can be made ahead, kept in the fridge ready for when you need it. Perfect for the weekend. The crepes can be topped with my tomato chutney or any other dips. Absolutely delicious as a flatbread replacement.

    My tomato chutney has a rich tomato flavour, gorgeous smeared onto the crepes but also delicious as a toast or baked potato topper. It’s really quick to make, simply toast the spices, and allow the tomatoes to cook down a little then blitz in the mini chopper attachment.

    I really hope you love these as much as I do.

    The Kenwood Chef represents the very best of Kenwood design and engineering. This specific product has been chosen for the masterclass as it allows you to create restaurant quality food with simplicity and versatility at home.

    No matter which model you choose, you can push your culinary boundaries further than you ever dreamt of with a selection of over 25 attachments, including pasta rollers and cutters, juicers, food processor attachment, meat grinder, blender and ice cream maker.

    Info

     

      4-5 servings
       preparation time
       cook time

    Ingredients

    • Indian crepes; 
    • 1 1/4 cups Luke warm water
    • 2 tbsp olive oil
    • 1 cup gram flour
    • 1/2 tsp sea salt
    • 1/2 tsp garlic powder
    • 1/2 tsp turmeric
    • 1/2 cumin seeds
    • 1/2 black onion seeds
    • Pinch chilli flakes
    • Handful fresh coriander

     

    • Tomato chutney;
    • 1 tbsp olive oil
    • 1 tsp black mustard seeds
    • 1 tsp cumin seeds
    • 1/2 chilli flakes
    • 4 tomatoes chopped
    • 6 cloves garlic sliced
    • 1 tsp tamarind paste
    • 1 tsp maple syrup
    • 1 tsp sea salt
    • Twist black pepper

    Directions

    To make the crepes; 

    1. Add the water and olive oil to the Kenwood Chef bowl, then add the gram flour, spices and seasoning.
    2. Process on speed 5 for around a minute or until all the lumps are out (Alternatively mix thoroughly in a large bowl).
    3. Pour the batter into a large bowl and add the chopped coriander leaves. Stir to combine then set aside while you make the chutney.
    4. Add a little oil to the base of a non-stick small frying pan. Add 1/3 cup of the batter to the pan and swirl around the bottom so you get an even crepe.
    5. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
    6. Flip and cook on the other side for 30 seconds to a minute.
    7. Remove from the pan and place on and cover with a clean cloth to keep warm.
    8. Repeat the process with the rest of the batter (makes 5 crepes).

    To make the chutney; 

    1. Add the oil to a small frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds and chilli flakes, fry for 30 seconds.
    2. Add in the garlic and stir for another few minutes, then add in the chopped tomatoes.
    3. Cook for a further 5-6 minutes until the tomatoes have cooked down. Add the tamarind, maple syrup and season well.
    4. Allow to cool a little then add to the mini chopper glass bowl.
    5. Blitz for 1 minute on speed 4 until smooth (you may need to do this in two batches).

    13 Comments

    1. Jack on January 30, 2018 at 5:40 pm

      Excellent 🙂

      Reply
      • Niki on February 1, 2018 at 3:19 pm

        Thank you Jack! xx

        Reply
    2. Juliet on February 10, 2018 at 8:03 pm

      Unfortunately it’s impossible to find tamarind paste where I live. I don’t suppose you have any idea of what would make a good substitute? Thanks

      Reply
      • Niki on February 12, 2018 at 12:26 pm

        Hi Juliet
        I totally understand. The good thing is the chutney is delicious without it or maybe add a 1/2 tsp of tamari.
        Love, Niki xxx

        Reply
    3. Hélène on February 25, 2018 at 4:33 pm

      Bonjour Niki,
      it’s difficult to cook the crepes , they sticks in the pan.I set aside 30 min and poor oil (a few) for cooking.
      Give me “une astuce ” or a why, please .
      pardon my english.
      Thank you

      Reply
      • Niki on March 12, 2018 at 1:32 pm

        I’m so sorry they are sticking for you. They shouldn’t do.
        A non stick pan really helps. Do you have one?

        Best wishes
        Niki x

        Reply
    4. Turmeric crepes with tomato tamarind chutney - Bake-Street.com - Bake-Street.com on March 12, 2018 at 9:06 am

      […] saw today’s recipe a few days ago to Niki from the blog “Rebel Recipes“ and I fell in love instantly. The colors, the combination of flavors, ingredients… I […]

      Reply
      • Niki on March 12, 2018 at 1:31 pm

        I’m so glad you love them as much as me!
        Love, Niki xxx

        Reply
    5. Natalie on March 17, 2018 at 10:10 pm

      These really are deliciously amazing. I have made them three times now and am finally getting the hang of the crepes….. they kept falling to bits when I tried to turn them but today I made a batch and only the first two broke. We had them with turmeric potatoes to make an extra hearty lunch and they were a huge hit. Thank you so much for the great recipe. I will be cooking them again and again!

      Reply
      • Niki on April 4, 2018 at 11:43 am

        Hi Natalie
        Amazing! Im so happy you like them. I love the addition of turmeric potatoes – yum.
        Sorry to hear they are breaking up a bit. A couple of tips; make sure the crepes are bubbling and coming way from the bottom of the pan before flipping. Also a non stick pan and making them a bit smaller can help.
        Love, Niki xx

        Reply
    6. Crepes de cúrcuma con chutney de tomate y tamarindo - Bake-Street.com - Bake-Street.com on April 23, 2018 at 5:45 pm

      […] receta de hoy se la vi hace pocos días a Niki del blog “Rebel Recipes” y me enamoró al instante. Los colores, la combinación de sabores, ingredientes… […]

      Reply
    7. Carla Holden on January 6, 2019 at 11:08 am

      Looks wonderful. I am going to make this afternoon. I wonder how long do you think the crepes would last in the fridge?
      Have you written a book?? 🙂
      Thanks!

      Reply
      • Niki on January 10, 2019 at 7:38 pm

        Hi Carla
        I would make and store in a covered plate. They might go a little hard in the fridge.
        Ooh book – working on it 😉
        Love
        Niki xx

        Reply

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    Recipe Tags: Breakfast Crepes Kenwood indian

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    The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.

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