Savoury Mixed Lentil Crepes
Yes. Breakfast is the most important meal of the day. So say my parents and half the world around me!
But I sing a different tune.
Coz for me, while breakfast is important, the mid-morning snack, lunch, evening bites, dinner and late-night craving are equally important. I don’t believe in playing favourites with meal times.
No sir, not me.
This forever kind of love affair that I have with meals has seen me tuck into a variety of meals, unhindered by the thoughts of side effects.
Until recently, when I stepped into my 30s which automatically translates into constant reminders about eating right! It’s been a struggle to satisfy the hunger alarms that my body sounds out at regular intervals – it’s been trained that way I guess – with something healthier than junk.
The biggest struggle has been with breakfast options. A huge fan of bread, I’ve felt the need to cut down on the intake. Cereals and oats are no substitute for the wholesomeness of bread and a bowl of cornflakes leaves me feeling hollow. This is why I was only too happy to revisit this traditional recipe that Maa learned from a former co-worker.
“The crepes have the goodness of lentil protein, are tasty and don’t need too much time other than some overnight soaking,” she explained while guiding my hand in the quest for a perfectly round savoury lentil crepe.
Made of four types of lentil, this recipe is flexible, giving you the choice of switching the lentils and the seasoning. And you can even add toppings if you feel up to it! These crepes have made their way into the elder sister’s office lunch box, our ‘not too hungry’ dinner plates and evening snack.
The crepe batter has also been loaded with other titbits and turned into bhajiyas/fritters to entertain guests or for a rainy day snack.
Here’s the recipe for the savoury mixed lentil crepes that are filled with the goodness of proteins.
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