Morning · No onion or garlic
Savory Lentil Crepes with Mint Chutney
Thin, savory pancakes made from soaked split yellow mung lentils and ginger, cooked on a griddle and served with a fresh mint-coconut chutney.
- Prep 20 min
- Cook 20 min
- Total 40 min
- Makes 4 servings
Photo: Moonglet chilla with curd and hot tea by RekhaY07, CC BY-SA 4.0, via Wikimedia Commons. Cropped and resized.
Lentil crepes is the kind of breakfast that looks fussy and is actually very forgiving. Split yellow mung lentils is soaked, blended with ginger and a green chile into a smooth batter, then spread thin on a hot griddle. The edges turn lacy and crisp while the center stays soft enough to fold.
This version skips onion and garlic, in keeping with the simple, wholesome style many of our readers like, and leans on ginger, cumin and cilantro for flavor. The mint chutney is bright and cooling. Soak the dal the night before, and the whole thing comes together in about twenty minutes.
The recipe
Ingredients
Batter
Mint chutney
Method
- Rinse the mung lentils two or three times, then cover with plenty of water and soak for at least 4 hours or overnight.
- Drain the dal and add it to a blender with the ginger, chile, cumin, turmeric and salt. Add 1/2 cup water and blend to a smooth, pourable batter about as thick as pancake batter. Add water a tablespoon at a time if needed. Stir in the cilantro.
- Make the chutney: blend the mint, cilantro, coconut, lemon juice, sugar and a pinch of salt with just enough water to turn the blades. Taste and adjust the salt and lemon.
- Heat a nonstick or well-seasoned cast-iron griddle over medium heat. Wipe it with a few drops of ghee. It is ready when a sprinkle of water sizzles and disappears.
- Pour about 1/3 cup batter into the center and, using the back of a ladle, quickly spread it outward in a spiral into a thin round about 7 inches across.
- Drizzle 1/2 teaspoon ghee around the edge. Cook for 2 minutes, until the top looks dry and the underside is golden in spots. Flip and cook 1 minute more.
- Fold the crepes in half and keep warm on a plate under a clean towel while you cook the rest. Serve hot with the chutney.
Kitchen notes
- If the first crepe tears, the griddle is either too cool or the batter too thick. Adjust one thing at a time.
- Grated carrot or finely chopped spinach can be stirred into the batter just before cooking for a more filling breakfast.
- Leftover batter keeps for a day in the fridge; stir and loosen with a little water before using.
Storing and reheating
Cooked lentil crepes are best fresh, but they can be refrigerated for 2 days and reheated on a dry griddle. The chutney keeps for 3 days in a sealed jar; its color darkens slightly, which is normal.
To serve alongside
Good alongside a small bowl of plain yogurt or the Cucumber Mint Yogurt Dip.
A gentle note: this recipe is shared for cooking enjoyment only. It is not medical or dietary advice. If you have allergies or specific dietary needs, check every ingredient label and adapt the recipe to suit you.
