lentil crepes

St. Patrick’s day is approaching and I thought to share with you my favorite breakfast for St. Patrick’s Day. Lentil Crepes with zesty jalapeno and fresh cilantro is my take on going green. These kid-friendly, gluten free and egg-free crepes are delicious and healthy way to start a good go-green morning. You need Hulled Yellow Mung (or Moong) Lentils to make these crepe. However, Pink or Red Lentils will also be fine. It is very important to pre-soak lentils previous night. That results in very fine texture crepes and crepes cook very evenly too. <img alt="Mung Lentils Breakfast Crepe" src="https://media.chefdehome.com/750/0/0/munglentilscrepe/moonglentilscrepe_main1.jpg" />You can make two variations to these crepes depending on your diet preference. First - If you are not vegetarian, feel free to replace half of water with 1 large egg in the batter instead. That’s what I do for my husband if he is not in Vegetarian Breakfast mood. Second - If you prefer Vegan, replace non-fat yogurt with juice of 1 lime (about 1 and 1/2 tbsp). <img alt="Recipe - Gluten Free Moong Lentil Crepes" src="https://media.chefdehome.com/750/0/0/munglentilscrepe/moonglentilscrepe_main2.jpg" />Lentils are gluten free, so for both variations, crepes will still be without gluten, but they taste delicious. I even enjoy’em plain with some ketchup on the side Or filled, like I did today with some sautéed red onion, red peppers, cilantro and some ketchup. Enjoy, filling and low-calorie morning breakfast with goodness of greens and yummy lentils. Wishing you all Happy St. Patrick's Day!!

Go-Green Mung Lentils, Cilantro-Jalapeno Breakfast Crepes

Cup Cilantro, washed, leaves and stems roughly chopped

Jalapeno,

Garlic, Optional but recommended

Mix Vegetables, Optional for filling, I used red bell pepper, red onion

Tomato Ketchup,

tbsp

tsp Salt, adjust per taste

tsp Black Pepper

tbsp Yogurt, non-fat plain yogurt

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.

Make these protein-rich lentil wraps/ flatbreads with just TWO ingredients to use with sweet and savory fillings and toppings! The lentil tortillas are gluten-free, grain-free, flour-free, dairy-free, and vegan!

Lentil Wraps

dry red lentils

vegetable broth ((or water + 1/2 tsp salt))

You can watch the video in the post for visual instructions.Rinse the lentils in a sieve under running water.

Transfer them to the blender with the broth (or water and salt), and leave to soak for 3-4 hours.

Blend the mixture for 2 minutes, or until the batter is smooth and lump-free.

Heat a little oil in a non-stick pan/ skillet. Once hot, reduce the heat to medium-low and pour in enough batter to make a thin layer across the bottom of your pan, spreading it with the back of a spoon as needed.Note that the batter will thicken as it sits, so I recommend pulsing it for a few seconds between cooking each wrap. You may need more water/broth to bring it back to a pancake batter consistency.

Cook for about 3-4 minutes, flip it over when the edges start pulling away from the pan, and continue to cook for 1-2 minutes. Then transfer them to a plate, covered with a damp kitchen towel.

Repeat this with the remaining batter, adding more oil to the pan as needed.

Enjoy the red lentil wraps with the fillings or toppings of your choice!

https://content.jwplatform.com/videos/v0i2649i.mp4

2-Ingredient Lentil Wraps (Tortillas)

Moong dal dosa are thin breakfast crepes made with skinned and split mung dal/ lentils and spices. These protein-packed lentil crepes are crispy, delicious and make a perfect breakfast.

Moong Dal Dosa

moong dal ((skinned yellow mung dal))

ginger

green chilies

chilies

cumin ((jeera))

salt ((adjust

water ((refer notes))

Ghee (or oil

Rinse moong dal thrice and drain the water. Soak them for 15 to 20 mins. If your lentils are too old, use warm water.

Drain the water and rinse the lentils well.  Add them to a grinder jar along with salt, ginger, green chilies, red chilies, cumin  and 1 cup water. If you soak the lentils longer, use less water.

Grind to a smooth thick, pouring and spreadable consistency. If the batter is too thick, pour more water and blend. I use up ¼ cup more water. (check stepwise photos in the post for consistency)

Preparation

If using cast iron pan, heat it well. Once hot drizzle a few drops of oil and spread it well with a cut onion or a kitchen tissue (careful! hot pan). Let the pan become smoking hot, then sprinkle little water and turn down the heat to low. To use a non-stick you just need to heat the pan until medium hot and not smoking hot.

Pour a ladle full of batter to the center of the pan.  Spread the batter in circular pattern to make a thin moong dal dosa.

Sprinkle little ghee towards the edges. Let cook on a medium high heat until golden. When it is cooked you will see the edges come off the pan on their own.

Turn the moong dal dosa to the other side and cook for a minute or 2. Turn them back and cook on a low heat for a minute until crispy. Fold the dosa and remove to a serving plate.

To make the next dosa, make sure your pan is not too hot but it should be medium hot. If it is too hot, the batter clumps up in the center and won&#39;t let you spread it. So it is essential to reduce the heat during the last 2 mins while you are cooking the previous dosa.

Serve moong dal dosa hot with your favorite chutney.

How to Make Moong Dal Dosa

Love these moong dosa with a sprinkle of onions &amp; coriander leaves (from your tips section). Thank you

I have never made dosa before, mostly because I forget to plan ahead, so I decided to give this recipe a try. So yummy! And your tips for maintaining the heat and oil levels for frying the dosa were perfect and made it so easy even for a beginner. Now I think I'll have to try making  fermented dosa as well. Thanks!

Excellent recipes and a practical guide to a novice like me

Many thanks to you, Swasthi! This is a perfect recipe when one doesn't want to eat rice and/or don't always have the overnight prep time with all other dosa recipes. 

Followed this recipe to the letter. Omitted the added chili and onion. Absolutely fabulous! God bless! My best wishes to you and your family.

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