Indian Crepe with Spiced Carrots & Dates

These crepes have the perfect balance of sweet and spicy flavors; a chickpea-flour crepe, with cilantro, turmeric and cayenne, is topped with a combination of stewed carrots and sweet dates.

Sweet n savory perfection
Photo by Tempest R.
Adapted from online.wsj.com
Sweet n savory perfection
Sweet n savory perfection

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from online.wsj.com

Ingredients

  • 2

    cups chickpea flour

  • 1 1/3

    cups water, plus 1/2 cup

  • 1

    teaspoon salt, plus more to taste

  • 2

    teaspoons turmeric

  • 2

    teaspoons ground cayenne pepper

  • 2/3

    cup cilantro stems, finely sliced

  • 1/2

    cup grapeseed or canola oil

  • 1

    bunch scallions, white and green parts separated and thinly sliced

  • 1/4

    cup tomato purée

  • 1

    tablespoon ground cumin

  • 1 1/2

    teaspoons ground coriander

  • Zest of 1 lemon, finely grated

  • 1 1/2

    pounds thin carrots, halved lengthwise and cut into 2-inch pieces

  • 6

    dates, pitted and roughly chopped

  • 1/4

    cup plain yogurt, optional

Directions

Make crepe batter: In a large bowl, combine flour with 1 1/3 cups water, 1/2 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon cayenne and cilantro stems, and whisk well to combine. Set aside. In a large, lidded pan over medium-high heat, heat 1/4 cup grapeseed oil. Add white parts of scallions and sauté until softened, about 2 minutes. Stir in tomato purée, cumin, 1/2 teaspoon salt, coriander, lemon zest and remaining turmeric and cayenne. Sauté until spices become aromatic and tomato purée darkens, about 2 minutes. Reduce heat to medium and add carrots, stirring well to coat with spices. Stir in remaining water, cover and cook until carrots are just tender, about 7 minutes. Stir in green parts of scallions and dates. Season with salt, cover and set aside. Fry crepes: Place a medium, non-stick pan over medium-high heat. Once hot, swirl in 1 tablespoon oil, reduce heat to medium and pour in 1/4 of crepe batter (about 2/3 cup). Spread batter around to about 6 inches diameter and fry until golden, about 2 minutes per side. Repeat with remaining oil and batter. Top each crepe with sautéed carrots. If using yogurt, season with salt and top each serving with about a tablespoonful.

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