Indian Crepes and Tomato Chutney with Kenwood
Vibrant and super tasty Indian spiced crepes served with zingy tomato chutney. Absolutely brilliant for breakfast or brunch if you fancy a savoury treat.
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 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.
One of my favourite things to batch cook is dips, hummus, pestos, etc. If your fridge is well stocked with delicious sauces and dips, meals can be transformed in minutes.
So I made 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.
Love, Niki xxx
Ingredients
For the Indian crepes
- 1 1/4 cups lukewarm 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
For the tomato chutney
- 1 tbsp olive oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1/2 chilli flakes
- 4 to matoes chopped
- 6 cloves garlic sliced
- 1 tsp tamarind paste
- 1 tsp maple syrup
- 1 tsp sea salt
- Twist black pepper
Instructions
To make the crepes
- Add the water and olive oil to the Kenwood Chef bowl, then add the gram flour, spices and seasoning.
- Process on speed 5 for around a minute or until all the lumps are out (Alternatively, mix thoroughly in a large bowl).
- Pour the batter into a large bowl and add the chopped coriander leaves. Stir to combine, then set aside while you make the chutney.
- 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.
- Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
- Flip and cook on the other side for 30 seconds to a minute.
- Remove from the pan and place on and cover with a clean cloth to keep warm.
- Repeat the process with the rest of the batter (makes 5 crepes).
To make the chutney
- Add the oil to a small frying pan and heat to a medium heat. Add in the mustard seeds. When they pop, add in the cumin seeds and chilli flakes, fry for 30 seconds.
- Add in the garlic and stir for another few minutes, then add in the chopped tomatoes.
- Cook for a further 5-6 minutes until the tomatoes have cooked down. Add the tamarind, maple syrup and season well.
- Allow to cool a little, then add to the mini chopper glass bowl.
- Blitz for 1 minute on speed 4 until smooth (you may need to do this in two batches).
20 Responses
These breads were delicious and perfect with the curry . I made cooked them two ways . Pan method which needed a bit of practice without the perfect non stick pan, and directly on the aga simmering plate, on bakeoglide .
Aga method was quicker and needed less skill and oil . Both tasted wonderful
Brilliant!
So happy to hear that xxx
I LOVE your recipes!! How long will the tomato chutney last in the fridge??
Thank you!
It will last 4- 5 days xx
I had to make substitutions for the gram flour (all purpose flour) and the tamarind paste (vinegar) but it still turned out delicious! So simple to make but such a satisfying combination of flavors!
Brilliant, love that it still worked!
Love, Niki xxx
Hi there – May I please ask what is ‘gram flour’? I don’t know if this is a language thing (I’m is Australia) or an Indian flour?
Cheers
Hi Kate
Its chickpea flour
Love
Nikixxx
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!
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
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!
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
I’m so glad you love them as much as me!
Love, Niki xxx
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
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
*Canola oil* spray really makes a difference. We have a cast iron pan (not non-stick) and have never had a crepe or pancake stick using canola oil.
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
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
Excellent 🙂
Thank you Jack! xx