Steps
- Whisk 1 large egg, 100ml of reduced-fat milk, and 50g of all-purpose flour until smooth. Lightly oil a nonstick pan over medium heat and swirl in a thin layer.
- Cook for 30 seconds on each side. Repeat with the remaining batter, separating the crêpes with parchment.
- Microwave 100g of frozen spinach for 4 minutes, or until hot following the package instructions. Heat 1 teaspoon of sunflower oil in a skillet.
- Fry 113g of cubed paneer over medium heat for 20 seconds on each side, until golden.
- Stir in 1 tablespoon of hot curry paste, 400g of canned chickpeas, drained and rinsed, 150g of strained tomatoes, and the spinach. Heat through, adding water if dry.
- Mix 75ml of coconut yogurt with 1 tablespoon of mango chutney. Fill the crêpes with the paneer mixture and yogurt, then roll up.