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!