A recipe for my friend @LaMamaNaturale
These ultra-light crepes are Gluten-Free, full of protein, and fun to eat. Please use local eggs!
1. Rinse 14 oz of dry mung beans in water until water runs clear. If you buy mung beans at an Asian market instead of your co-op, you’ll pay more and get Yellow #5. That rinse water will be yellow and yucky.
2. Place rinsed beans in large bowl and add 3/4 Cup of uncooked rice. Brown or white work just fine. Do NOT rinse the rice. The idea here is to collect the starch.
3. Pour water over the beans and rice to cover. Water should be about 1/4 inch over the top of the beans. Let them soak for about an hour. You may need to add more water to keep the water cover level. Soaking takes about 2 hours. There is NO way to over soak. You can soak them in the fridge over night.
Make the batter:
Scoop out about half the beans and rice mixture — 3 Cups and put this in your blender. Add 1 scant cup fresh water. Now spice it up!
2 TB red chili flakes (chili for kung pao works great)
1/2 tsp black pepper
1 tsp Curry powder (mild yellow curry is my fav, but you can use red or green curry to your taste)
1 tsp granulated garlic
1 1/2 tsp granulated onion
1 tsp sea salt
3 eggs (or equivalent egg replacer for vegan crepes, add 1 tsp of baking powder for vegan crepes)
2 TB corn starch
Blend this on high until smooth and even.
Heat your crepe pan or 8 inch omelet pan on medium high heat. A spritz of sesame oil will work best at this high temperature. The batter is very thin and will cook quickly. Pour from the blender and rotate pan to coat with a thin layer of batter, about a scant 1/4 cup. Cook until bubbles break and crepe looks dry, about 3 minutes. Flip and cook 30 more seconds. Stack hot crepes on a plate as they cook.
Yield: 15-20 8 inch crepes
Crepes can be made ahead (up to 5 days) and reheated in the oven.
Remember that we only used HALF the bean and rice mixture? Store it in an air tight container in the fridge for up to 3 weeks or make up another batch of crepes!
Fill with stir-fried veggies or grilled meats. My favorite filling is made from equal parts grated zucchini, grated carrot, and chopped shitake mushrooms. Saute in sesame oil.
Hosin dipping sauce:
2 TB Hosin sauce
2 TB rice wine vinegar
2 TB soy sauce
2 TB sesame seeds
juice of 1 lime
Stir to combine.