6 to 8 servings
With crème fraîche or sour cream in the mix, these are fruity but not cloying. If you’ve found fresh apricots that are ripe and sweet, feel free to use a full pound of them and omit the canned apricots.
The butter will incorporate into the batter more readily when the milk and eggs are not ice-cold.
It’s preferable to cook the crepes in a designated crepe pan, but a 10-inch nonstick saute pan will work, too.
MAKE AHEAD: The crepe batter needs to rest at room temperature for 1 to 2 hours. The crepes can be cooked a few hours in advance, stacked between pieces of wax paper and held at room temperature.
Adapted from a recipe developed by Le Creuset in honor of the film “The Hundred-Foot Journey.”
For the crepes
1 cup flour
1/4 teaspoon salt
2 large eggs
1 cup whole milk, plus more as needed
2 tablespoons unsalted butter, melted and slightly cooled
Vegetable oil, for frying
Sugar, for serving
Crème fraîche or sour cream, for serving (optional)
For the filling
8 ounces fresh apricots, pitted and cut into thin slices
8 ounces drained canned apricot halves (see headnote)
3 tablespoons crème fraîche or sour cream
1/4 teaspoon apple pie spice (may substitute a combination of ground allspice, cinnamon and freshly grated nutmeg)
For the crepes: Sift the flour and salt together into a mixing bowl. Make a well at the center; add the eggs and 1/2 cup of the milk. Whisk until smooth, then whisk in the remaining 1/2 cup of milk and the cooled butter. Cover loosely and let stand at room temperature for 1 to 2 hours; the consistency should be like that of heavy cream. If it’s too thick, stir in 2 to 3 tablespoons of milk.
Meanwhile, make the filling: Combine the fresh and canned apricots, the crème fraiche or sour cream and the apple pie spice blend in a blender or food processor; puree until smooth. Transfer to a liquid measuring cup (with a pour spout); refrigerate until ready to use. The yield is a scant 2 cups.
Heat the crepe pan or skillet over medium heat. Brush or wipe the inside surface with a small amount of the oil. The pan is ready when water flicked onto the cooking surface sizzles and evaporates in seconds. Pour in about 1/4 cup of the batter and immediately tilt the pan to spread the batter evenly over the bottom. Cook for about 90 seconds or until the top appears dry and the bottom is lightly browned. Flip the crepe over and cook for 30 seconds or until lightly browned. Transfer to a plate.
If the first crepe seems too thick, stir 1 or 2 tablespoons of milk into the remaining batter to achieve the desired consistency.
Repeat the crepe-making with the remaining batter.
To serve, spread 2 to 3 tablespoons of the apricot puree over half of each crepe, then fold the crepe into quarters. Arrange on plates; sprinkle lightly with sugar and add a dollop of crème fraîche or sour cream, if desired. Spoon any remaining puree over each portion.
Nutrition per serving (based on 8): 170 calories, 5 g protein, 19 g carbohydrates, 8 g fat, 5 g saturated fat, 60 mg cholesterol, 105 mg sodium, 1 g dietary fiber, 6 g sugar
4 to 5 servings (makes 12 to 15 fritters)
These fried-dough snacks flavored with red onion, spices and herbs are a popular street food in India, and they are often served as an appetizer at Indian restaurants in America. They didn’t appear in the film “The Hundred-Foot Journey” but were used as a reference: A character is described as having a “face like an onion bhaji.”
You’ll need an instant-read thermometer for monitoring the oil.
Awajain seed and chickpea flour are available at Indian markets.
Adapted from a recipe by chef Floyd Cardoz for Richard C. Morais, author of “The Hundred-Foot Journey” (Scribner, 2011).
1 1/2 to 2 quarts canola oil, for frying
2 to 3 red onions, cut into very thin slivers (about 4 cups total)
1 serrano chili pepper, seeded and minced
Leaves and tender stems from 10 cilantro stems, chopped
Pinch whole awajain seed, crushed (may substitute dried thyme; see headnote)
1/2 teaspoon ground turmeric
1 1/2 cups chickpea flour (also called besan or gram flour; see headnote)
Tamarind chutney or mint-cilantro chutney, for serving
Pour the oil into a medium, heavy-bottomed pot to a depth of at least 3 inches and heat over medium-high heat to 350 degrees. Line a platter or baking sheet with several layers of paper towels.
Meanwhile, combine the onions, serrano, cilantro, awajain seed, turmeric and salt in a mixing bowl; use your clean hands to toss together.
Place the flour in a separate bowl. Add a little water at a time, using your fingers to work just enough of it in to form a thick paste that does not move when the bowl is briefly inverted.
Add the paste to the onion mixture; use your hands to make sure the solids are evenly coated.
To test the oil, drop in a good pinch of the coated onion mixture; if it quickly bobs to the surface with bubbles around it, the oil’s ready.
Working in three or four batches (keeping in mind the goal of 12 to 15 bhajis), drop small handfuls of the onion mixture into the hot oil; fry for a few minutes, until golden brown. The bhajis will become crisped, crunchy tangles, soft on the inside. Transfer to the paper towels to drain.
Serve hot, with chutney for dipping.
Nutrition per serving (based on 5, without chutney): 180 calories, 7 g protein, 26 g carbohydrates, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 80 mg sodium, 4 g dietary fiber, 7 g sugar