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A crêpe.

Zero Waste: Fermented Rice and Watermelon Rind Crêpe

Watermelon scraps as you've never seen them before: fermented rice and watermelon rind crêpe stuffed with spiced watermelon rind, pickled rind and watermelon skin chutney. A creative recipe with different textures and flavours. 

04 November, 2022
Average: 4 (4 votes)

serves for

4

ingredients

For the crêpe
Watermelon rind
100g
Rice
100g, raw
Cooked rice
80g
Green chilli
1
Clarified butter
15g
Ginger
10g
For the crepe stuffing
Watermelon rind
150g, without skin
Turmeric powder
2g
Coriander powder
2g
Garam Masala
2g
Mango powder
2g
Cumin seeds
2g
Clarified butter
15g
Chilli powder
1g
Cumin powder
1g
Dried lemon powder
1g
Salt
To taste
For the pickled rind
Watermelon rind
60g
Vinegar
25g
Salt
15g
Toasted Coriander seeds
5g
For the watermelon skin chutney
Watermelon skin
70g
White vinegar
25ml
Caster sugar
40g
Raisins
15g
Date paste
15g
Fennel seeds
5g
Salt
5g
Dried lemon powder
3g

We invited chefs from the S.Pellegrino Young Chef Academy to create recipes using leftover ingredients from preparation. The recipes we have collected will help you fight waste at home and, more importantly, inspire you to create something delicious with food that would normally be thrown away. Don't miss them! 

Chef Sanjay Thakur's first goal here is to use watermelon scraps.

Step 01

For the crêpe

Soak raw rice overnight. After 24 hours of soaking the rice, blend it with all other ingredients until a smooth batter and season accordingly. Let it ferment at room temperature for 24 hours. 

Heat a pan and add clarified butter. Pour the batter in and let it cook to reach an even golden colour. Flip, cook lightly on the other side and set aside.

 

Step 02

For the crêpe stuffing

Dice the rind into small, even-sized cubes. Heat up the pan, add the clarified butter, and then all the dry spices. Add the rind, cover, and cook on medium heat until tender. Add lightly toasted cumin seeds and cover again. Once ready, keep it aside for later use.

 

Step 03

For the pickled rind

Cut the rind in any desired shape. Let it sit in pickling liquid for a minimum of 12 hours.

 

Step 04

For the watermelon skin chutney

Cook skin in boiling water for 30 mins, chill and dice into small pieces. Add vinegar and sugar to the pot and let the sugar dissolve. Then add the date paste, raisins, fennel seeds, and dry lemon powder seasoning and let it cook for 1 hour. 

 

Step 05

Assembly 

Stuff the crêpe with watermelon rind stuffing. Top it up with a few drizzles of the watermelon skin chutney. Fold it and serve hot. Arrange pickled rind and chutney accordingly.

 

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