The savory crepes are very appreciated by many Mauritians. It is best served hot with coriander/tomato chutney.
The Yummiest Crêpes Salées Recipe For Your Sunday Breakfast

The Mauritian savory crepe known as crêpe salé always makes me nostalgic for my childhood days. Our parents frequently made this recipe for a quick lunch or afternoon snack because it is so quick and simple. This recipe is ideal if you're hungry and pressed for time because it simply calls for a few simple ingredients and takes less than 20 minutes. Serve it with coriander chutney and a hot cup of tea.

Serves: 4

Prep Time: 20 Min

Difficulty: Easy


For the Crepes

  • 2 cups wkeat flour
  • 1 beaten egg
  • chopped onions
  • 4 tablespoons of melted butter
  • 1 teaspoon Salt
  • Vegetable oil
  • Food color (yellow)

For the Coriander Chutney

  • 11g of fresh coriander (with branches included)
  • 1 tomato
  • 1/2 white onion
  • 1 large clove of garlic, degermed
  • Chillies
  • 2 tablespoons of white vinegar
  • 100 ml of water
  • 1 teaspoon of fine salt


For the Crepes

  1. Combine the flour, salt, chives, and oil in a bowl. Add the warm water gradually while whisking to prevent lumps. Place in the refrigerator and let stand for an hour.

  2. Using a piece of paper towel or a brush, add oil to a hot frying pan or crepe pan.

  3. Pancake batter should be poured into the center of the pan and swirled to cover the entire surface. When the crepe's surface starts to get colored, carefully flip it over with a spatula (it's a thin batter). Continue until all of the batter has been used.


For the Satini

  1. Combine all ingredients thoroughly to achieve a uniform consistency.

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