 Gluten-Free, Dairy-Free Indian Lentil Crepes
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Makes About 20 Crepes
These savory crepes, similar to Indian pesarattu, are sturdy enough to use as sandwich wraps. Short on ingredients (they’re basically just lentils and rice) and long on nutrition, they’re rich in protein and fiber. To store, refrigerate up to four days.
2 cups uncooked lentils
½ cup long-grain uncooked rice, white or brown
½ inch piece fresh ginger root, sliced, optional
Salt, to taste
Coconut oil, grape seed oil or ghee*, for cooking
- In two bowls, soak lentils and rice separately for 5 to 6 hours at room temperature, adding sliced ginger, if desired, to each bowl. Lentils will absorb the water and double in bulk.
- Remove ginger from soaking water and discard.
- Grind soaked lentils and rice with some of the soaking liquid in batches in a blender to achieve pancake-batter consistency. Mixture will be very coarsely ground. Add salt to taste.
- Heat a large skillet over medium heat and melt a small amount of oil or ghee in the skillet.
- Spread a large spoonful of batter on the skillet until the batter fills the skillet like a crepe.
- Cook for 2 minutes or until lightly browned. Flip crepe and briefly cook the second side until crepe is light golden-brown on the bottom. Continue with remaining batter until done.
Each serving contains 85 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 15g carbohydrate, 1mg sodium, 6g fiber, 5g protein.
*TIP: Ghee is clarified butter that’s free of casein, whey and lactose. It’s shelf stable, available in the baking section at your local supermarket.
Recipe by Sueson Vess.
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