Indian Crepe with Spiced Carrots & Dates

By ltrodrigu

These crepes have the perfect balance of sweet and spicy flavors; a chickpea-flour crepe, with cilantro, turmeric and cayenne, is topped with a combination of stewed carrots and sweet dates.

Ingredients

• 2 cups chickpea flour
• 1 1/3 cups water, plus 1/2 cup
• 1 teaspoon salt, plus more to taste
• 2 teaspoons turmeric
• 2 teaspoons ground cayenne pepper
• 2/3 cup cilantro stems, finely sliced
• 1/2 cup grapeseed or canola oil
• 1 bunch scallions, white and green parts separated and thinly sliced
• 1/4 cup tomato purée
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• Zest of 1 lemon, finely grated
• 1 1/2 pounds thin carrots, halved lengthwise and cut into 2-inch pieces
• 6 dates, pitted and roughly chopped
• 1/4 cup plain yogurt, optional

Preparation

Step 1

Make crepe batter: In a large bowl, combine flour with 1 1/3 cups water, 1/2 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon cayenne and cilantro stems, and whisk well to combine. Set aside.

In a large, lidded pan over medium-high heat, heat 1/4 cup grapeseed oil. Add white parts of scallions and sauté until softened, about 2 minutes. Stir in tomato purée, cumin, 1/2 teaspoon salt, coriander, lemon zest and remaining turmeric and cayenne. Sauté until spices become aromatic and tomato purée darkens, about 2 minutes.

Reduce heat to medium and add carrots, stirring well to coat with spices. Stir in remaining water, cover and cook until carrots are just tender, about 7 minutes. Stir in green parts of scallions and dates. Season with salt, cover and set aside.

Fry crepes: Place a medium, non-stick pan over medium-high heat. Once hot, swirl in 1 tablespoon oil, reduce heat to medium and pour in 1/4 of crepe batter (about 2/3 cup). Spread batter around to about 6 inches diameter and fry until golden, about 2 minutes per side. Repeat with remaining oil and batter.

Top each crepe with sautéed carrots. If using yogurt, season with salt and top each serving with about a tablespoonful.