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.
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