Savoury Crêpes (Crêpes Salées)

Ingredients

• 1 ½ cups coconut milk (use our blog recipe) **
• ¼ cup water
• ¼ cup aquafaba *** (or with coconut milk or water + ¼ teaspoon yeast added to the flour)
• ¼ cup whole wheat flour (or all-purpose flour)
• ½ cup + 2 tablespoons white flour (or all-purpose flour)
• 2 tablespoons gram flour (or besan)
• ¼ teaspoon saffron
• 1 tablespoon cornstarch
• ½ teaspoon salt
• 1 green onion (chives are also good)
• Cooking oil
• Notes:
• ** If using canned coconut milk, use ¾ cup coconut milk + ¾ cup water. For this recipe, canned coconut milk is too creamy and can make the crêpes pasty.
• If you want to replace coconut milk with another non-dairy milk (like soy or oat milk), I suggest adding one tablespoon of vegetable, olive or coconut oil to the batter mixture.
• *** Aquafaba is the liquid that comes from a can of beans/chickpeas or the liquid in which the beans have boiled.

Preparation

1. Finely chop the chives. Then set aside.
2. Add all dry ingredients to a large bowl. Then add the coconut milk and aquafaba and start whisking until a thick batter is obtained. Continue to whisk vigorously to remove all lumps and also the aquafaba. Add water to thin the batter. The batter should be consistent.
3. If you are not sure you can break up all the lumps, place all ingredients in a blender (except the chopped green onions) and blend until well combined, or use a fine sieve.
4. Then add the chives and mix them well to incorporate them evenly.
5. Heat a pan to a medium temperature.
6. Grease the pan with a thin layer of oil using a paper towel or a clean piece of cotton cloth.
7. Once the pan is hot (the first light wisps of steam begin to appear), pour the batter onto it. Using a spoon, spread it in a circular motion to make it thin and even. Alternatively, if you have a lightweight pan, you can tilt the pan to swirl the batter into a circular shape.
8. Let it cook for about 30 seconds, then slowly slide a thin spatula under the edges. The spatula should be able to slide easily under the crêpe. If not, wait a few more seconds. Then flip the crêpe and cook for another 30 seconds on the other side.
9. Remove from the pan and place on a plate. Repeat for the rest of the batter.
10. Serve hot with coriander chutney.