Salted Crepes with Coriander Chutney

Crêpe salé

Salted crepes with coriander chutney


  • 150 g flour
  • 300 ml of warm water
  • 1 pinch of yellow food coloring
  • 3 chopped chives
  • One tea spoon of oil
  • salt

INGREDIENTS FOR Coriander chutney :

  • 2 tomatoes
  • 5 strands Coriander
  • 2 small green chillies
  • 1 small onion


Place in a large bowl : flour, chives, food coloring , oil and salt and mix with a whisk by adding water little by little to avoid lumps .

As the dough must be left to rest for half an hour, prepare the chutney while the dough is resting :

Cut the tomatoes in half and remove seeds . Peel the onion , cut into 4 and remove the chilli tails.

Put everything in a food blender with the coriander and chop as finely as possible to obtain a very liquid puree. Pour the coriander chutney in a bowl and seasoned to taste.

Heat a frying pan greased with a little oil.

Once the pan is hot, take a ladle of batter and spread it well so as to have a very thin pancake.

As soon as it edge off turn the pancake and cook until it is ready.

When all the pancakes are cooked : spread a spoon of chutney, fold the pancake in 4 and eat with a cup of hot tea.

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