Salted crepes with coriander chutney
INGREDIENTS FOR 8 PANCAKES :
- 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
PREPARATION:
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.