JUNE 2017 recipes+ 9family budget
TOP TIP
Chickpea flour
helps to create a
crisp crepe similar
to a traditional
Indian dosaChickpea Crepes
with Apple Salad
SERVES 4 PREP 20 minutes
COOK 15 minutes COST $3.40 a serve
2 all-rounder potatoes (such as desiree),
cut into 2cm pieces
2 tablespoons vegetable or coconut oil
1 zucchini, coarsely chopped
2 green onions, finely chopped
1 tablespoon mild curry paste
2 teaspoons brown mustard seeds
1 red capsicum, thinly sliced
1 green-skinned apple, peeled, cored,
thinly sliced
1 celery stalk, thinly sliced
2 tablespoons lemon juice
1 quantity Chickpea Crepes (recipe, below)
1/3 cup mango chutney
1 Cook potato in a saucepan of boiling
water for 6 minutes or until just tender.
Drain well on paper towel.
2 Heat oil in a large frying pan over
moderate heat. Add potato and zucchini;
cook and stir for 5 minutes or until
browned. Add onion, curry paste and
mustard seeds; cook and stir for 1 minute
or until fragrant and seeds begin to pop.
3 Combine capsicum, apple, celery and
juice in a bowl.
4 Spread potato mixture down centre of
each crepe. Top with apple salad and
mango chutney.
Chickpea Crepes
MAKES 4 PREP 5 minutes
COOK 10 minutes
½ cup besan (chickpea) flour
½ cup plain flour
¼ teaspoon bicarbonate of soda
1¼ cups water
1 tablespoon vegetable or coconut oil
Whisk flours and soda in a large bowl. Whisk
in the water until smooth. Heat 1 teaspoon
of the oil in a large non-stick frying pan
over moderate heat. For each crepe, pour
a quarter of the batter into pan, swirling
to coat base and sides. Cook for 2 minutes
or until the centre is dry to touch and
underside is crisp. Loosen edges with
a palette knife; remove from pan. Transfer
crepe to a heatproof plate; cover to keep
warm. Repeat with the remaining batter
and oil to make 4 crepes in total.