Hi Friends, Today I am sharing my recipe
for savoury Mauritian-style crepes.
So, in Mauritius, crepes are much more popular than pancakes. And we do both
sweet and savoury ones. But for today, I am sharing the recipe for
the savoury one.
In fact, I do have another recipe that I shared a few years ago on the blog.
But what I do differently now is that I add a little bit of aquafaba in the batter.
So, if you are not familiar with aquafaba, it's the liquid that comes from boiling
beans, so chickpeas or any other beans. Or it's the liquid that you can collect
from a can of chickpeas or beans.
So, I boil my own beans and I save that liquid. And then I keep it in a jar in the refrigerator
for whenever I need to use it.
So, it keeps for about a week in the refrigerator. So, using aquafaba in the batter
actually makes the crepes a lot nicer in terms of the texture
but it also cooks a lot better too. So, I really recommend using it but
if you do not have any aquafaba on hand, so, you can just substitute it with more water
or more plant-based milk, any milk that you are using.
I am gonna be using coconut milk today but you can use other plant-based milk.
Some people find making crepes rather difficult. But I am going to be sharing a few tips with
you today that will make the process easier and a lot more enjoyable.
So, now let's get started.
When French crêpes meet a soupçon of finely chopped spring onions, bringing in a Chinese
touch to this concoction, you are in for Mauritian savoury indulgence.
The characteristic of the Mauritian savoury crepe is the addition of finely chopped scallions
or spring onions into the batter mix.
For variation you can also add coriander leaves or cilantro.
The original recipe would call for all-purpose flour but to make this recipe a little bit healthier
I'm gonna be using a mixture of whole spelt and white spelt.
So... but if you do not have spelt flour, you could use just all-purpose flour or
a little bit of whole wheat as well, mixed in
Add all the dry ingredients as per the recipe
in a large mixing bowl.
Instead of artificial yellow food colouring, I like to add a pinch of turmeric.
This also adds to the taste of these crepes.
Whisk everything together well.
Next add in the coconut milk. I am using homemade coconut milk. Check the link for the video
on how to make it. If you want to substitute the coconut milk with another non-dairy milk
(like soy or oat milk), I suggest adding 1 tablespoon of either vegetable, olive or coconut
oil in the batter mix. Like mentioned previously, aquafaba does work
its magic into this eggless crepe recipe. Not only does it noticeably add fluffiness
to the texture but its eggy characteristic makes the crepe a lot easier to handle when
cooking. If you do choose to eliminate the aquafaba, make sure to add a little baking
powder into the flour to keep some airiness in the crepes.
Now whisk all the ingredients together until a thick batter is obtained. Keep whisking
vigorously to remove all the lumps and also to activate the aquafaba. It is easier to
whisk the ingredients into a thicker smooth batter first then add the water to thin it
out to a pouring or runny consistency. Depending on the type of flour you are using, you may
need to adjust the amount of water to more or less.
Alternatively, if you are not sure that you can break all the lumps away, simply place
all the ingredients in a blender (except for the chopped spring onions) and process until
smooth, or pass the batter through a fine sieve.
Finally add in the spring onions and mix well to incorporate evenly.
Keep a small bowl of oil on the side for cooking. You can use a non-stick pan if you wish but
I recommend either a good French-made carbon steel crepe pan or a cast iron griddle like
the one I am using. An Indian tawa also works well.
To brush the oil on, I like to use a paper towel with the ends folded in toward the centre
to form a sort of balloon. This works well for a thin coating of oil rather than using
a brush. You can also use a piece of clean cotton cloth.
Heat the pan on medium-high temperature. Once the pan is hot (with the first light
fumes starting to appear), ladle the batter onto it. Using the back of the spoon, swirl
it around into a circular motion to spread it out thinly and evenly. Alternatively, if
you have a light pan, you can pick it up and tilt the pan to swirl the batter around into
a circular shape.
Allow the crepe to cook for about 30 seconds
on one side, then slide a thin spatula underneath around the edges. The spatula should be able
to easily glide under the crepe. If it doesn’t, wait for a few more seconds.
Then flip the crepe and cook for another 30 seconds on the other side.
Remove the crepe from the pan and place on a plate. Then repeat for the rest of the batter.
Whichever pan you are using, especially the carbon steel or cast iron ones, make sure
to season the pan properly beforehand and according to the manufacturer’s instructions.
No matter the amount of diligence you put in, a poorly seasoned pan will most probably
not spare your delicate crêpes. Each pan is different and you will have to
understand the temperature and heat distribution of yours to make successful crepes. Keep adjusting
the temperature of the pan as needed, that is if it gets too hot or too cool.
If the pan is too hot, the batter will cook too fast and you won’t have time to swirl
it around properly. Reduce the heat and allow the pan to cool a little. Then continue cooking.
Also, the crepe will tend to stick to the pan and may be difficult to detach.
If the crepe is too thick or turning out to be pasty, the batter may be too thick. Thin
it out with a little water and try again. If you are trying to flip the crepe too early,
this very often results in a crepe that ends up into a pasty blob. Be patient and wait
for the right moment. If you feel some resistance with the spatula, wait for a few more seconds then
try to glide the spatula underneath again. Don’t let your attempts at making crepes
give you the creeps. With enough attention and a little patience, your crepes will be
successful and soon you’ll be making huge stacks of them. Stacking the crepes on one
another will keep them soft. Mauritian savoury crepes are traditionally
served with coriander or cilantro chutney. Check out the recipe for this chutney in one
of our previous videos. The link is in the description.
A smear of coriander chutney as filling lends a refreshing note and seals this unctuous
crepe off for an ultimate Mauritian decadent mélange. Take a bite into these delectable
crepes and you'll be left wondering what kind of sorcery has gone into them. It's no wonder
why there is no straightforward answer to the question what is Mauritian cuisine like.
As usual, you can find a printable version of this recipe and some tips on how to make
successful crepes on our website. The link is in the description. What kind of fillings
do you like with your savoury crepes? Let us know in the comments. Give this video a
thumbs up if you’ve enjoyed the recipe. Cheers and bye.