Savory Crepes

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These flipping delights are made up of pancakes with a savory twist, served with chutney or ketchup.

Preparation Time: 5 minutes
Cooking Time: 2 minutes
Makes: 10-12 servings

Ingredients for crepes
2 cups of self raising flour
1 cup of milk (You may have to adjust)
1 egg
2 tbsp of olive oil
1 onion sliced finely
Spring onion sliced finely
1 pinch of orange color ( optional)

Ingredients for chutney
1 bunch of fresh coriander
A few mint leaves
2-3 tomatoes
1-2 garlic pods
1 tbsp tamarind paste
1 green chili

Whisk together the flour, egg, oil and milk to form a thick crepe batter.

Pancake batter

Throw in the sliced onion and spring onions. Add salt and orange food color and mix well.

Mix onions may as well grind them finely in a grinder before blending into the pancake mixture

Heat a non-stick pan and grease with a little butter.
Pour in a little batter (around 2 tbsp) and with the back of your spoon, work it to form a thin circle of 10 cm.

Watch out for bubbles forming. This indicates that your mixture is ready to be flipped over

Cook for 2-3 minutes, flip over and cook the other side.
Transfer to a plate and repeat with the remaining batter.
When done, leave to cool.
Meanwhile, prepare chutney by combining all ingredients with a little of water in a blender. Mix well to obtain a smooth paste.


Spread chutney on one side of the crepes, fold over and relish.

Serve with chutney

Great for brunch or snacks, these pancakes do not store for more than 1 day in the fridge.

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