Savoury Crêpes (Eggless - Milkless) with satini cotomili

Ingredients

• For the crêpes
• 200g all-purpose flour
• 1 teaspoon fine salt
• A little yellow powdered food colouring (enough for the crêpes to turn yellow)
• 11g chopped chives
• 1 tablespoon vegetable oil
• 400ml lukewarm water
• For the satini cotomili (coriander chutney)
• 11g fresh coriander (including stems)
• 1 tomato
• Half a small white onion
• 1 large garlic clove, germ removed
• Bird's eye chillies (according to taste and optional, otherwise you will need to add chilli paste afterwards)
• 2 tablespoons white vinegar
• 100 ml water
• 1 teaspoon fine salt

Preparation

1. For the savoury crêpes
2. Mix the flour, salt, food colouring, chives, and oil.
3. Gradually add the lukewarm water while whisking (with a whisk, of course). Doing it step by step will prevent lumps.
4. Let it rest for an hour in the fridge so that the mixture thickens.
5. Prepare a small bowl with vegetable oil in it. Prepare a plate on which you will place the crêpes as they are cooked.
6. Heat the crêpe pan, once it is very hot. Take a piece of paper towel or a brush and brush a non-stick crêpe pan or frying pan with oil. Be careful not to put too much, but also not too little.
7. Pour a good ladleful of crêpe batter into the centre and move the pan in circular motions to form a nice round of batter, using the ladle to spread the batter as well.
8. Once the first side is cooked, loosen the edges with a spatula. Be sure to wait a good minute for it to be cooked; remember that this is a batter without milk or eggs, so it is necessarily more fragile. The crêpes risk breaking if you go too fast. Flip each crêpe to cook the other side and do the same for the other side.
9. For the satini cotomili
10. Put all the ingredients in a food processor and blend until you get a very homogeneous mixture; it's quite quick!