This is a fun entree or party food. The crepes are dryer and more sturdy than french crepes and can stand up to being a finger food.
For the Crepes:
1 C brown rice flour
1 C tapioca flour
4 eggs
1/2 C rice milk
plenty of pepper
1 tsp salt
Mix these in a blender. Scrape the sides of the blender pitcher and blend again to remove lumps and fully incorporate all the flour.
Heat crepe pan or skillet to medium high. Oil the skillet with a high temperature friendly oil like sesame, grape seed, or coconut oil. Pour about 1/3 C batter onto pan and rotate quickly to make a thin layer of batter over crepe pan. Flip when the crepe looks dry. If your crepes are thin enough, you do not need to cook them on both sides.
For the Curry Lentil Filling:
2 Cups cooked lentils, drained and rinse
2 TB green curry powder or paste
2 handfuls baby spinach
In a food processor, blend the lentils with the curry seasoning. Green curry is a blend of chili powder, green chili, ginger, garlic, cumin, lemongrass, and salt. You can make your own or buy a mix. There are many good green curry blends made from organic and fair trade spices.
Heat seasoned lentil mash over medium heat, stirring frequently. When it is heated through, remove from heat and stir in spinach. The spinach will wilt into the lentil mash. It may be easier to add the spinach in batches rather than all at once.
For the Yogurt Sauce:
I really cheated on this one. I just blended 1/3 C plain yogurt with a few squirts sriracha. You can use chili powder and salt to season your yogurt if you ran out of sriracha. But you should probably just go get more sriracha.
To Assemble:
Fill crepes with 3 TB lentil and spinach curry mix. Roll tight. Either cut into finger-food length and serve with yogurt on the side as a dipping sauce OR leave the crepes long and drizzle yogurt sauce over them for an entree presentation.
Danielle Cooks 