Ingredients
Mung bean filling:
- ½ cup split mung bean lentil (husk removed)
- Pinch of salt
- 4 tablespoons dark brown sugar
- 3 tablespoons shredded unsweetened coconut
- ¼ teaspoon cardamom powder
Crepes:
- ½ cup all purpose flour
- ¼ cup whole wheat flour
- 2 teaspoons cooking oil
- ½ cup water
- ½ cup 2% milk
- Pinch of salt
- Butter for skillet
Method
Make the Filling:
- Soak lentils for about one hour
- Add enough water and a pinch of salt and cook until all the water is completely absorbed and lentils are cooked enough, but not too mushy
- Slightly cool. Add sugar, coconut and cardamom and mix well
Make the crepes:
- Add flour to the bowl and add salt, oil, milk and water and mix well
- The batter should be quite thin. If it’s too thick, add 1 tablespoon water at a time
- Add a bit of butter to a 6 inch skillet and heat until sizzling
- Add a spoonful of batter to the skillet, tilting the pan back and forth to completely cover the base thinly
- Cook on both side until lightly browned
- Transfer to a plate and add a spoonful of mung bean mix in the middle and roll it out
Yields: 8 (6 inch) crepes
