Ingredients for crepes
2 cups of self raising flour
1 cup of milk (You may have to adjust)
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
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.
Throw in the sliced onion and spring onions. Add salt and orange food color and mix well.
Mix onions well...you 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.