These savoury crepes are fit to burst with flavour!
In a food processor, combine the water and olive oil, flour, salt, garlic, turmeric, seeds and chilli until smooth, pour into a mixing bowl and add the coriander leaves and stir.
Heat the oil in a frying pan, add the mustard seeds and when they begin to pop add the cumin seeds and chilli flakes and fry. Add the garlic, stir, add the tomatoes and cook until they have cooked down. Add the tamarind, maple syrup, salt and pepper. Leave to cool slightly then add to a blender and pulse until smooth.
Heat some oil in a frying pan, add the batter, swirl around the pan until evenly coated, cook until golden brown, flip and cook until golden brown. Repeat for the remaining batter and serve a long side the chutney.