We are in the first week of November and BM 82 , this week I have chosen to cook crepes . Crepes are a very thin pastry , these could be sweet or savoury . Normally these are made by pouring a thin batter into the frying pan where the pan is rotated in a circular motion to spread the batter . Alternatively the batter is spread with a ladle .

We can serve crepes as it is , or with a variety of fillings . Today’s crepe is a lentil crepe . To make it healthy I have added spinach and the filling is with steamed sprouts . These crepes are also called Chilla or Pooda here in India . I served these with mint chutney and some fresh juice to make it a complete healthy breakfast . Of course you could serve this for evening snack or a light dinner .

Spinach and Lentil Crepes

Name: Spinach and Lentil Crepes
Prep time: 10 min
Cook time: 15 min
Total time: 145 min
Ingredients: 1 cup yellow lentil moong daal; 1/4 cup spinach (finely chopped); 2 tsp ginger (garlic chilly paste); Salt to taste; 1/2 cup sprouted moong beans (steamed); 1 tbsp onion (finely chopped); 1 tbsp tomato (finely chopped); 1 green chilly; Salt to taste; Grated cheese (optional)

Ingredients

Crepes

1 cup yellow lentil moong daal
1/4 cup spinach , finely chopped
2 tsp ginger , garlic chilly paste
Salt to taste

Stuffing

1/2 cup sprouted moong beans , steamed
1 tbsp onion, finely chopped
1 tbsp tomato , finely chopped
1 green chilly
Salt to taste
Grated cheese ( optional )

Method

Wash and soak the moong daal for two hours.
Wash and chop the spinach.
Grind the spinach, lentils in a mixer to a smooth paste. You might need to add a few tbsp of water for grinding .
Add salt and ginger garlic chilly paste.
Mix well .
Heat a nonstick griddle .
Spray some oil .
Take a ladleful of batter and spread it like a dosa .
As soon as the color of the top changes , the crepe will be done .
Mix the stuffing ingredients and stuff the crepes.
Serve with mint chutney .

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