How to Make Indian-style Crepes

Ingredients

• 200 g sweet potato, peeled, diced
• 200 g cauliflower, cut into small pieces
• ¼ cup (60 ml) water
• 1 tsp olive oil
• 1 brown onion, cut into thin wedges
• 2 tsp medium curry paste
• 1½ cups (40 g) baby spinach leaves
• 1 lime, cut into wedges, to serve

• 3 Tbsp besan (chickpea flour)
• 3 Tbsp wholemeal plain flour
• Pinch bicarbonate of soda
• ½ cup (125 ml) water
• 50 g egg, lightly whisked
• Cooking spray

• 0.33 cup (70 g) low-fat Greek-style plain yoghurt
• 2 tsp freshly squeezed lime juice
• 2 Tbsp finely chopped mint

1. Put sweet potato and cauliflower in a shallow microwave dish. Add water. Cover and cook on high/100% for 5 minutes or until tender. Drain well and set aside.
2. Heat oil in a medium non-stick frying pan over a medium heat. Add onion and cook, stirring often, for 6-7 minutes or until onion softens. Add curry paste and cook, stirring, for 1 minute. Add sweet potato and cauliflower, mashing slightly with a potato masher. Set aside in pan.
3. Meanwhile, to make crepe batter, put flours, bicarb, water and egg in a bowl and whisk until smooth. Transfer to a jug. Spray a large non-stick frying pan with cooking spray. Heat over a medium heat. Add half the batter to pan, tilting pan to cover base. Cook for 2-3 minutes, or until base is golden. Transfer to a plate. Repeat with remaining batter and cooking spray.
4. To make mint yoghurt, combine all ingredients in a small bowl.
5. Put crepes on a board. Add spinach to cover one-third of each crepe. Top with vegetables and mint yoghurt. Squeeze a little lime juice over each. Fold in sides and roll up to enclose filling. Cut in half. Serve with lime.