Mung Bean Stuffed Crepes


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


  • 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


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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s