Sunday, April 18, 2010

Indian Lentil Crepes

These savory crepes are awesome, and full of fiber, and best of all, they are cheap! All you need are lentils, brown rice, salt and water. Gotta love that in this economy!

Indian Lentil Crepes

2 cups uncooked lentils
1/2 cup uncooked long grain brown rice
Salt to taste

In two bowls, soak lentils and rice separately in water for 5 hours at room temperature. At the end of the 5 hours, grind lentils, rice and salt in a food processor with some of the soaking liquid. Mix until pancake batter consistency is achieved, the mixture should be coarse.

Warm coconut, olive, or grapeseed oil in a large skillet over medium heat. Then, spread a spoonful of batter on the skillet. Let cook for 2 minutes, or until lightly browned. Flip and cook the other side.
For the filling, I sauteed chopped mushrooms, zucchini, green pepper and onion in olive oil until cooked through.
Spoon filling into the crepes and enjoy!

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