Besan Crepes with Spiced Tomato Chutney

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light, golden crepes made from gram flour, served with a vibrant chutney of tomatoes, cilantro, and mint. This Indian-inspired vegetarian recipe (gluten-free), ready in about 45 minutes, pairs gram flour (besan), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 4 Indian cuisine 250 cal/serving

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Ingredients

1 cup gram flour (besan)
1/2 cup water
1/4 tsp salt
1/4 tsp baking powder
1/2 tsp turmeric powder
1/4 cup, chopped onion
1/4 cup, chopped tomatoes
1/4 cup, chopped green chilies
1/2 tsp cumin seeds
1 tbsp vegetable oil
1/4 cup, chopped fresh coriander leaves
1/4 cup, chopped mint leaves

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Instructions

Step 1: In a medium bowl, combine 1 cup gram flour, 1/2 cup water, 1/4 tsp salt, 1/4 tsp baking powder, and 1/2 tsp turmeric powder. Whisk until smooth, then cover and let rest for 15 minutes.
Step 2: Heat 1 tbsp vegetable oil in a small skillet over medium heat. Add 1/2 tsp cumin seeds and cook for 30 seconds until fragrant. Add 1/4 cup chopped onion, 1/4 cup chopped tomatoes, and 1/4 cup chopped green chilies. Cook for 10 minutes until onions are golden and tomatoes are soft.
Step 3: Stir in 1/4 cup chopped fresh coriander leaves and 1/4 cup chopped mint leaves. Cook for 2 more minutes, then remove from heat and set aside.
Step 4: Heat a non-stick skillet over medium heat. Pour 1/4 cup of the rested crepe batter into the skillet, tilting to spread evenly. Cook for 2 minutes until edges lift and bottom is golden. Flip and cook for 1 more minute until golden on the other side.
Step 5: Repeat with remaining batter to make 4 crepes, adding a touch of oil to the skillet as needed between batches.