Savoury Crêpes (Crêpes Salées)

Finely chop the spring onion and set aside.

Combine the whole spelt flour, white spelt flour, chickpea flour, cornstarch, turmeric, and salt in a large mixing bowl, and whisk together.

Add the coconut milk and aquafaba, and whisk vigorously until a thick, smooth, lump-free batter forms.

Add the water to thin the batter to a pouring consistency, adjusting the amount depending on the flour used.

If lumps remain, blend all ingredients except the spring onion in a blender, or pass the batter through a fine sieve.

Stir in the chopped spring onion until evenly incorporated.

Heat a crêpe pan, cast-iron griddle, or Indian tawa over medium-high heat.

Lightly grease the pan with oil using a folded paper towel or clean cotton cloth.

Once the pan is hot and the first light fumes appear, ladle a small amount of batter onto it.

Spread the batter thinly and evenly using the back of the spoon, or by tilting the pan in a circular motion.

Cook for about 30 seconds, then slide a thin spatula under the edges to loosen the crêpe.

Flip the crêpe and cook for another 30 seconds on the other side.

Remove the crêpe and place it on a plate; repeat with the remaining batter, adjusting the pan temperature as needed.

Stack the cooked crêpes on top of each other to keep them soft.

Spread coriander chutney over each crêpe, roll it up, and serve.