Scallion Crepes With Red Lentils

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/3 cup egg (2 1/2 large)
• 3/4 cup soymilk
• 1 1/2 teaspoons honey
• 1 1/2 teaspoons dark sesame oil
• 1/2 teaspoon sugar
• 2 scallions, thinly sliced
• 1/2 cup all-purpose flour
• vegetable oil, for brushing pan
• 1 tablespoon sesame seeds
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon cornstarch
• 1 cup red lentil, rinsed

Recipe

• 1 in medium saucepan, combine lentils and 3 cups water and bring to a boil over high heat. reduce heat to low, cover and simmer until lentils are just tender, 8 to 10 minutes.
• 2 drain, transfer to medium bowl and set aside.
• 3 while lentils are cooking, preapre crepes. in large bowl, whisk together egg whites and soy milk until well combined.
• 4 whisk in honey, 1 teaspoon sesame oil, sugar and scallions. gradually whisk in flour until smooth.
• 5 heat large nonstick skillet or griddle over low heat. brush with a little vegetable oil. when pan is hot, pour 3 tablespoons batter into center of pan and quickly rotate pan to spread batter evenly.
• 6 cook until holes appear on top and underside is light golden brown, about 1 minute. turn crepe; cook 1 minute more.
• 7 transfer to platter or sheet of waxed paper; do not stack. repeat with remaining batter to make 8 crepes, brushing pan with more vegetable oil between batches. set aside.
• 8 in small nonstick skillet, cook sesame seeds over low heat, stirring often, until lightly toasted, 2 to 3 minutes. remove from heat.
• 9 in medium bowl, mix together soy sauce, rice vinegar, lemon juice, cornstarch and remaining 1/2 teaspoon sesame oil; add to sesame seeds.
• 10 return skillet to medium heat and cook, stirring, until mixture comes to a boil and thickens slightly, about 1 minute. immediately pour mixture over lentils; stir to combine.
• 11 fill each crepe with 1/4 cup lentil mixture, roll up and serve immediately.