Niki Webster's spiced crêpes with coconut chutney and sweet onion chutney

Name: Niki Webster's spiced crêpes with coconut chutney and sweet onion chutney
Prep time: 1 h
Total time: 1 h 35 min
Yield: Makes 5
Ingredients: 120g gram (chickpea) flour½ tsp sea salt flakes½ tsp garlic powder½ tsp ground turmeric½ tsp cumin seeds½ tsp fennel seeds½ tsp black mustard seedsA pinch of dried chilli flakesA handful of fresh coriander, plus extra to serveA few curry leaves310ml lukewarm water2 tbsp olive oilFor the coconut chutney50g unsweetened desiccated coconut1 tsp grated ginger½ small green chilli, deseeded½ tsp sea salt flakesJuice of ½ lime2 tsp rapeseed or flaxseed oil1 tsp black mustard seeds½ tsp cumin seeds6 curry leavesFor the sweet onion chutney3 tbsp olive oil2 large onions, sliced into thin rings½ tsp dried chilli flakes1 tsp pink peppercorns1 tsp cumin seeds1½ tbsp maple syrup3 tbsp balsamic vinegar

This sweet and spicy crêpe recipe from Niki Webster's Rebel Recipes cookbook is a straightforward and – most importantly – delicious vegan lunch or dinner option

Spiced crêpes with coconut chutney and sweet onion chutney

Kris Kirkham

Published: Thursday 2nd January 2020

Vegetarian

Makes 5

Preparation time 1 hour

Cooking time 35 minutes

Looking to introduce a bit more plant-based eating into your diet? You really need to get your hands on a half-decent vegan cookbook to ensure you don't end up eating lentils every single day of the week. Inspired by her travels around the globe, Niki Webster gathered some of her favourite recipes together into her Rebel Recipes cookbook.

These mouth-watering spicy Indian crêpes are just the tip of the iceberg lettuce.

Ingredients

120g gram (chickpea) flour
½ tsp sea salt flakes
½ tsp garlic powder
½ tsp ground turmeric
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp black mustard seeds
A pinch of dried chilli flakes
A handful of fresh coriander, plus extra to serve
A few curry leaves
310ml lukewarm water
2 tbsp olive oil

For the coconut chutney

50g unsweetened desiccated coconut
1 tsp grated ginger
½ small green chilli, deseeded
½ tsp sea salt flakes
Juice of ½ lime
2 tsp rapeseed or flaxseed oil
1 tsp black mustard seeds
½ tsp cumin seeds
6 curry leaves

For the sweet onion chutney

3 tbsp olive oil
2 large onions, sliced into thin rings
½ tsp dried chilli flakes
1 tsp pink peppercorns
1 tsp cumin seeds
1½ tbsp maple syrup
3 tbsp balsamic vinegar

Method

To make the coconut chutney, add the desiccated coconut to a small bowl and cover with boiling water. Leave to rehydrate and soften, approximately 15 minutes.
Drain the softened coconut (reserving a few tablespoons of the soaking water) and add to a mini food processor or spice grinder with the ginger and chilli. Blend until smooth, adding some of the coconut soaking water to loosen if needed. Transfer to a bowl and stir through the salt and lime juice.
In a small frying pan over a medium-high heat, pour in the rapeseed oil. Once hot, add the mustard seeds and fry gently until the seeds start to pop. Immediately add in the cumin seeds and, if using, the curry leaves. Sauté for a few seconds. Tip the tempered spices and oil into the bowl with the coconut chutney and mix well. Set aside until required.
To make the onion chutney, heat the olive oil in a frying pan over a low heat. Add the onions, chilli, peppercorns and cumin seeds, and fry gently for about 20 minutes until the onions are dark brown and sticky. Add in the maple syrup and the balsamic vinegar and simmer for 30 minutes or so, until the chutney is thickened and darkened.
Pour the chutney into a sterilised jar if making in advance and allow to cool.
When you're ready to make the crêpes, mix the dry ingredients in a large bowl. Add in the lukewarm water and olive oil, and whisk thoroughly until you get a thick batter. Stir in the coriander and curry leaves. Set aside for 15 minutes.
Heat a little oil in a small non-stick frying pan over a medium heat. Add 1⁄3 cup of the batter to the pan and swirl around the bottom so you get an even crêpe. Cook for 1-2 minutes, until there are bubbles on the surface of the crêpe and the edges come away slightly from the pan. Flip and cook on the other side for 30 seconds to a minute. Remove from the pan, place on a plate and cover with a clean tea towel to keep warm. Repeat the process with the rest of the batter.
Serve the crêpe topped with the chutneys, and add a few coriander leaves. Roll up and eat straight away.

Recipe from Rebel Recipes by Niki Webster; photography from Kris Kirkham. Published by Bloomsbury.