It used to be our breakfast staple when growing up. Not one of my favorites though until recently it dawned upon me that these Crepes are not only vegan but also Gluten-free.
I had abandoned coconuts in my diet in mid 2000s due to news that coconuts elevated bad cholesterol.
Now research shows that moderate consumption of coconut,be it oil or coconut meat is actually beneficial for our health. It has good protein and Vit B12.
Coconut has become one of my staples in my diet.
The Crepes don't need any fermentation. Takes 20 mins of prep time.
1.5 cups rice soaked 1-2 hours( either white or organic brown)
4 tbsp chopped or Grated coconut meat or dessicated coconut ( I use home dried coconut meat)
First grind the rice with water just enough to soak the rice. Grind until there's no or little coarseness, you can add more water if needed. Add the coconut and grind until smooth. Add a tsp salt.Grind again for few seconds and empty the blender into another container. The batter has to be liquidy, somewhat thicker than milk so that it can be poured easily.
To make the Crepes, heat a skillet to a medium and pour a ladle onto the heated skillet. You could add 1/8 tsp oil onto the sides so Crepes don't stick to the skillet. Usually they don't.
For the lentils curry, soak 1/2 cup green mung bean for an hour or two.
Thoroughly wash them before you cook.
Prep:
Thinly Sliced 1 medium onion, Finely chop organic kale 1/4 cup.Grate an inch ginger, a tsp mustard.
Roast :
a tsp cumin,
1 tbsp coriander seeds,
1-2 jalapeños depending on your preferred spice level
1 tbsp poppy seeds
1/2 tsp turmeric powder
Grind to a smooth paste, the roasted spices and jalapeños with 1/2 cup cilantro, half a lemon sized fresh tamarind or 1 tbsp tamarind pulp and 1/4 cup Grated dessicated coconut.
Splutter the mustard in a pan and Saute the onion slices. Once the onions brown, add the ground paste and saute. Mix in the cooked mung bean with the broth and add salt as per your taste. Simmer 10 mins. Serve hot with the Crepes.
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