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