Savoury Crêpes (Eggless - Milkless) with satini cotomili

1. 1

   Mix the flour, salt, food colouring, chives, and oil in a bowl.

2. 2

   Gradually whisk in lukewarm water until no lumps remain.

3. 3

   Let the batter rest in the fridge for one hour so it thickens.

4. 4

   Heat a non-stick crêpe pan or frying pan until hot.

5. 5

   Brush the pan lightly with oil using a brush or paper towel; avoid too much or too little oil.

6. 6

   Pour a ladleful of batter into the pan and swirl to form a round, thin crêpe.

7. 7

   Wait patiently for the first side to cook fully before loosening the edges, since the eggless, milkless batter is fragile.

8. 8

   Flip the crêpe carefully and cook the other side the same way.

9. 9

   Repeat with the remaining batter, wiping and re-oiling the pan as needed.

For the Chutney (satini cotomili)

1. 1

   Place the coriander, tomato, onion, garlic, vinegar, water, and salt in a food processor.

2. 2

   Add bird's eye chillies if desired, or chilli paste afterwards if not using fresh chillies.

3. 3

   Blend until smooth and homogeneous.

4. 4

   Serve the warm crêpes with the coriander chutney spooned on top.