Indian Crepes and Tomato Chutney with Kenwood

Vibrant and super tasty Indian spiced crêpes served with zingy tomato chutney. Absolutely brilliant for breakfast or brunch if you fancy a savoury treat.
Indian crepes and tomato chutney with kenwood

I’m excited to have teamed up with Kenwood this January.

I’ll be working on a series of recipes with the Kenwood Chef, and to start this recipe I’m thinking 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.

This recipe is for my absolutely delicious Indian gram flour crêpes with a gorgeous tomato chutney.

You can double or triple the recipe amounts and the batter for the crêpes can be made ahead, kept in the fridge, ready for when you need it. That’s perfect for the weekend, and an amazing flatbread alternative.

The crêpes can be topped with my tomato chutney or any other dips.

My tomato chutney has a rich tomato flavour that’s gorgeous smeared onto the crêpes, and 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 with the Kenwood mini chopper attachment.

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

Love, Niki xx

The Recipe

Indian crepes and tomato chutney with kenwood

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.
Prep time: 20 minutes
Cook time: 1 hour
4-5 servings
5 from 3 votes

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).
Print Recipe

I'd love to hear your comments…

  • Diane Bowman
    4 years ago Reply

    5 stars
    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

  • Eliza
    4 years ago Reply

    I LOVE your recipes!! How long will the tomato chutney last in the fridge??

  • Elizabeth
    4 years ago Reply

    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!

  • Kate
    6 years ago Reply

    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

  • Carla Holden
    6 years ago Reply

    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!

    • Niki
      6 years ago Reply

      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

  • Natalie
    7 years ago Reply

    5 stars
    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!

    • Niki
      7 years ago Reply

      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

  • Niki
    7 years ago Reply

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

  • Hélène
    7 years ago Reply

    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

    • RedPanda
      4 years ago Reply

      *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.

    • Niki
      7 years ago Reply

      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

  • Juliet
    7 years ago Reply

    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

    • Niki
      7 years ago Reply

      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

  • Jack
    7 years ago Reply

    5 stars
    Excellent 🙂

Let me know what you think below…

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