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Wash and soak mung lentils overnight in 2 cups water. Rinse lentils in running water in morning until water runs clear.
Add all crepe ingredients, 1/4 cup water, yogurt, salt, pepper, jalapeno, cilantro, lentils in a blender jar and blend until smooth. Add more water 1 tbsp at a time to make batter smooth but not runny. (little thinner than pan cake batter). Now add baking soda and leave aside.
Heat a heavy bottom skillet and spray with oil. Add 1/3 cup of batter and spread quickly yet gently to 5-6 inch circle. Don't worry about the shape, it will get better as you make'em often. Spray top of crepe with oil. Let is cook med-high heat for 2 minutes or until edges start to brown a bit.
Flip with flat spatula and cook other side for 1 more minutes or until crepe is fully cooked. Remove crepe to baking sheet. Keep'em warm in pre-heated oven until ready to serve.
Just before serving, fill each crepe with sauteed vegetables and drizzle some ketchup over the top or serve it on side. Enjoy go-green breakfast crepes with St. Patrick's day inspired drinks or a cup of green tea.