Go-Green Mung Lentils, Cilantro-Jalapeno Breakfast Crepes

Name: Go-Green Mung Lentils, Cilantro-Jalapeno Breakfast Crepes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Indian
Ingredients: 1 Cup Yellow Daal, Raw Mung Lentils (Or use combination of Red/Pink/Yellow Lentils) Soaked in water overnight; 1 Cup Cilantro, washed, leaves and stems roughly chopped; 1/2 Jalapeno, or use any mild green pepper per liking; 1 Garlic, Optional but recommended; Mix Vegetables, Optional for filling, I used red bell pepper, red onion; Tomato Ketchup, for serving; 2 tbsp Canola Oil, Or use oil spray to avoid extra usage; 1/2 tsp Salt, adjust per taste; 1/4 tsp Black Pepper; 5 tbsp Yogurt, non-fat plain yogurt; 1/2 tsp Baking Soda, Or use 1 tsp ENO Fruit Salt; 1 Cup Water, use 1/4 cup first then add more slowly to avoid thin batter

Vegetarian and Gluten Free St. Patrick's Day Breakfast

Posted By Savita

Quick & Easy Family Recipes Breakfast

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St. Patrick’s day is approaching and I thought to share with you my favorite breakfast for St. Patrick’s Day. Lentil Crepes with zesty jalapeno and fresh cilantro is my take on going green. These kid-friendly, gluten free and egg-free crepes are delicious and healthy way to start a good go-green morning.

You need Hulled Yellow Mung (or Moong) Lentils to make these crepe. However, Pink or Red Lentils will also be fine. It is very important to pre-soak lentils previous night. That results in very fine texture crepes and crepes cook very evenly too.

You can make two variations to these crepes depending on your diet preference. First - If you are not vegetarian, feel free to replace half of water with 1 large egg in the batter instead. That’s what I do for my husband if he is not in Vegetarian Breakfast mood. Second - If you prefer Vegan, replace non-fat yogurt with juice of 1 lime (about 1 and 1/2 tbsp).

Lentils are gluten free, so for both variations, crepes will still be without gluten, but they taste delicious. I even enjoy’em plain with some ketchup on the side Or filled, like I did today with some sautéed red onion, red peppers, cilantro and some ketchup.

Enjoy, filling and low-calorie morning breakfast with goodness of greens and yummy lentils.

Wishing you all Happy St. Patrick's Day!!

Pairing Ideas:

Honeydew Melon and Orange Juice Refreshing Green Cucumber, Avocado, and Lime Cooler

Go-Green Mung Lentils, Cilantro-Jalapeno Breakfast Crepes

Total Time: 20 mins Prep Time: 5 mins Cook Time: 15 mins

Cuisine: Indian Category: Breakfast Difficulty: Easy

Yields: 6-8 crepes Serves: 4

SEE PRINTABLE RECIPE

Ingredients

1 Cup Yellow Daal (Raw Mung Lentils (Or use combination of Red/Pink/Yellow Lentils) Soaked in water overnight)
1 Cup Cilantro (washed, leaves and stems roughly chopped)
1/2 Jalapeno (or use any mild green pepper per liking)
1 Garlic (Optional but recommended)
Mix Vegetables (Optional for filling, I used red bell pepper, red onion)
Tomato Ketchup (for serving)
2 tbsp Canola Oil (Or use oil spray to avoid extra usage)
1/2 tsp Salt (adjust per taste)
1/4 tsp Black Pepper
5 tbsp Yogurt (non-fat plain yogurt)
1/2 tsp Baking Soda (Or use 1 tsp ENO Fruit Salt)
1 Cup Water (use 1/4 cup first then add more slowly to avoid thin batter)

Directions

1. Wash and soak mung lentils overnight in 2 cups water. Rinse lentils in running water in morning until water runs clear.

Additional Notes:
Also preheat oven to 250 F if planning to make a bigger batch and not serving immediately.
2. Add all crepe ingredients, 1/4 cup water, yogurt, salt, pepper, jalapeno, cilantro, lentils in a blender jar and blend until smooth. Add more water 1 tbsp at a time to make batter smooth but not runny. (little thinner than pan cake batter). Now add baking soda and leave aside.
3. Heat a heavy bottom skillet and spray with oil. Add 1/3 cup of batter and spread quickly yet gently to 5-6 inch circle. Don't worry about the shape, it will get better as you make'em often. Spray top of crepe with oil. Let is cook med-high heat for 2 minutes or until edges start to brown a bit.

Additional Notes:
If planning to add filling, heat 1 tsp oil in a pan, add slices vegetables and saute'em till bite tender but still crunchy and leave aside.
4. Flip with flat spatula and cook other side for 1 more minutes or until crepe is fully cooked. Remove crepe to baking sheet. Keep'em warm in pre-heated oven until ready to serve.
5. Just before serving, fill each crepe with sauteed vegetables and drizzle some ketchup over the top or serve it on side. Enjoy go-green breakfast crepes with St. Patrick's day inspired drinks or a cup of green tea.