As far as flavours and textures, this recipe has many dimensions. The flavours work. I was worried when making the crepes as I was sampling a few pieces. I thought the lemon was going to be overwhelming....not so at all...remember...sweet, spicy, sour, salty....they balance each other out. The textures reminded me of my first Ethiopian restaurant experience in Edmonton, AB. They use a crepe like bread called injera topped with various spicy dishes...no cutlery...one uses the bread to scoop up the filling. I am thankful for this memory two weeks before I head back to that city where I will scout out that same restaurant. In the future, I can see making the crepe and the sauce with many filling ideas like: cottage cheese, paneer, cauliflower, spinach, chick peas, spinach, lentils....anything that goes well with curry...yum! I do hope you make this recipe.....your taste buds will thank you!
Buffet Style Dinner
The Finished Product!