Stuffed Mung Bean Crepes

Mung beans are one of my favorite beans. They are quick to cook, are low gas-forming and are a complete protein. Mung beans are the food of the Yogis to detox or fortify. 

Mung beans are high in fiber and have no cholesterol. They boost the immune system. They help metabolism, as well as the heart, organs, and cell growth.  They also have magnesium, which helps to relax the veins and arteries. Their zinc content aids the healing processes in the body, as well as tissue repair. Their iron content creates a resistance to stress.      

Crepes are a bit dry and are great to reduce Kapha conditions. They can be used as a breakfast or as a full meal.

Batter Ingredients for 10 crepes:

2 cups mung beans 

½ cup brown rice 

4  green chilies 

1 tbsp freshly grated ginger 

1 pinch asafetida 

1 tsp baking soda 

1 tsp baking powder 

1 cup chopped cilantro 

Salt, to taste 

Sunflower oil

 

Stuffing:

1 cup bean sprouts

1 cup alfalfa sprouts 

1 cup barley sprouts 

1 tsp curry powder 

½ tsp crushed red pepper 

1 cup ground walnuts

Preparation:

Batter:

Soak the mung beans and rice in 6 cups of water for 4 hours. Strain and add fresh water.

Transfer along with green chilie and ginger, to either a blender or a food processor, and make the batter (consistency similar to any other crepe). Add more water if needed. Do not dilute too much.

Add asafetida, baking powder, baking soda and cilantro. Salt to taste.

Let the batter rest for 30 minutes or so. 

Heat a nonstick flat skillet over medium heat. Sprinkle water on the skillet to make sure that it is hot enough to make the crepe. Grease with a teaspoon of oil. Use a cup of the batter to make a crepe. Use a ladle to spread the batter evenly thin.

Cover and cook over medium heat, about 1 minute. Turn to cook the other side, about 1minute. 

 

Stuffing:

Mix all the ingredients listed under stuffing. Put a tablespoon of the stuffing in the center of the crepe and fold.

Serve hot with hot chutney.

Recipe taken from www.simplyorganic.com