I don’t celebrate my blog’s birthday, but it hit me that I have been doing this for a long time.
Over four and half years and still going strong. More than 780 posts, mostly recipes, mostly vegan. That is just a fraction of what I have created along the way. My draft folder is overflowing. Missing ingredients, missing photos or missing directions. OK, mostly missing photos.
I tried to find something non-traditionally green to share for upcoming St Patrick’s Day. I went looking for a spinach adai/pancake I made while in Toronto, but couldn’t find any trace of it. That’s ok, I made these anew and they were very good. Kale trumps spinach?
Crêpes may be stretching it a bit much as they are not nearly as thin as my regular or non-traditional crepes. Instead of chickpea flour as in our favourite chilla pancake, soaked split mung beans are the base. Pureed kale turned these a fun green.
Since the beans are in the batter, you could simply slather it with Indian chutneys but I encourage you to add more vegetables, like my Indian-Spiced Cauliflower.
I admit these are not the best photos, but I unearthed some real gems digging through my archives. I promise to share them in due time!
Are you eating anything green this weekend?
Savoury Mung Bean & Kale Crêpes
Adapted from Holy Cow!
1 cup split (yellow) mung dal, soaked for at least 30 minutes in water
2 packed cups kale or spinach
1-inch knob of ginger, chopped
2 cloves of garlic, peeled
1/2 tsp Aleppo chili flakes, or to taste
1 tsp cumin seeds, lightly toasted
Salt, to taste
1. Rinse and drain mung dal. In a blender, place all ingredients and blend until smooth. Add water until you get the consistency of a thin crepe batter.
2. Heat frying pan to medium-high heat and add a bit of oil or butter. A slick, smooth, non-stick pan works best and the pan size will depend on how big you want your crêpes. Likewise the amount of batter you use, will depend on the size of the crêpe. I use around a 1/4-1/3 cup of batter for 8″ crêpes. Ladle onto greased frying pan over medium-high heat, turning the frying pan to get the batter all around the pan. Fill in any holes with remaining batter. They are ready to flip when the crêpe seems dry and golden/firm around the edges, around 2 minute. Use a spatula to gently lift the edges, then use a wide spatula to flip the crepe. The second side will usually take another minute or so to gently brown. Once done, place on a plate. Repeat with another crêpe.
Makes 8 large crepes.