This week I’ve been sprouting moth beans (lady finger peas, matki dal) and thought I’d try using them to make crêpes. The only ingredients I used for the crêpes were the sprouted beans, rice flour, water and kosher salt.
The sprouted beans were ground, hulls and all, in a blender with water. Rice flour was mixed in along with water and kosher salt.
The crêpes were cooked on both sides in a greased iron skillet. The batter was spread either by tilting the pan or with a flat bottomed ladle.
The spinach and mushroom filling for the crêpes began by sautéing onion, garlic and jalapeño with a little kosher salt (don’t all good savory dishes begin this way?).
Sliced mushrooms were added and sautéed followed by the blanched spinach.
For a smooth creamy sauce I blended some canned white beans along with one of my favorite seasoning mixes which consists of nutritional yeast flakes and a slew of various herbs commonly used for seasoning poultry such as: thyme, sage, marjoram, rosemary, parsley flakes, paprika, celery seeds, garlic powder, onion powder, turmeric, salt etc.
The seasoned puréed beans were mixed in with the mushrooms and spinach.
The bean sprout crêpes were served filled with the creamy mushrooms and spinach.
Extra unfilled crêpes were eaten with honey to confirm that they work well with either sweet or savory.