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RECIPE OF THE MONTH: Besan Buttermilk Crepes

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Give your morning a burst of protein the fun way. These besan chilas/crepes are easy to get together and taste fabulous. I make them with buttermilk to add to the taste and nutrition. You can add an egg if you like, reducing the buttermilk by 50 ml. Also use ginger and curry patta instead of garlic and coriander. Serve with tangy fresh green chutney, a tomato salsa or cottage cheese inside.

 

Total time: 15 minutes

Serves: 2 {Maker 4-6 8′ crepes}

 

Ingredients:

– Chickpea flour (besan): 1 1/2 cup (150g)

– Salt: 1 teaspoon

– Fresh coriander (finely chopped) : 1/4 cup

– Green chillies (finely chopped):  1-2

– garlic cloves :  2-3

–  buttermilk: 250-300ml

– Lime juice if required

 

Method

– Place the chickpea flour {besan}, salt, fresh coriander and green chillies in a large bowl. Using the garlic press, crush the garlic into the bowl.

– Gradually add the buttermilk, whisking constantly until you get a smooth pancake-like batter. Taste and adjust seasoning. You can squeeze in a dash of lime juice too if you like.

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– You can either make the crepes immediately, or allow the mixture to stand for an hour. If you leave the mixture to stand, whisk well before use. You might need a little more buttermilk to get the desired consistency.

– Heat a heavy duty 10″ Kitchen Aid frying pan over medium-high heat. Grease very slightly, else use an oil spray.

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– Pour about less that 1/2 cup of batter into the pan, and then quickly twirl around to spread the batter. Cook for a couple of minutes until you see the edges turning golden brown and leaving the pan. Drizzle about 1 tsp clarified butter/ghee or oil around the edges.

– Flip over and cook until done.

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– Serve with a green chutney and fresh homemade butter.

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