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

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 .

Spinach and Lentil Crepes

Lentils and spinach combine to make this a healthy crepe, moong bean sprouts add on to the it's goodness.
Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 2 hours 25 minutes

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

Instructions

  • 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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