Bean Sprouts Crepes With Spinach & Mushrooms

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.

bean sprouts crepes with spinach and mushrooms

bean sprouts crepes with spinach and mushrooms

bean sprouts crepes with spinach and mushrooms

 

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.

bean sprouts crepes with spinach and mushrooms

bean sprouts crepes with spinach and mushrooms

 

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?).

bean sprouts crepes with spinach and mushrooms

bean sprouts crepes with spinach and mushrooms

 

Sliced mushrooms were added and sautéed followed by the blanched spinach.

bean sprouts crepes with spinach and mushrooms

bean sprouts crepes with spinach and mushrooms

 

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.

bean sprouts crepes with spinach and mushrooms

bean sprouts crepes with spinach and mushrooms

 

The seasoned puréed beans were mixed in with the mushrooms and spinach.

bean sprouts crepes with spinach and mushrooms

bean sprouts crepes with spinach and mushrooms

 

The bean sprout crêpes were served filled with the creamy mushrooms and spinach.

bean sprouts crepes with spinach and mushrooms

bean sprouts crepes with spinach and mushrooms

 

Extra unfilled crêpes were eaten with honey to confirm that they work well with either sweet or savory.



 


7 thoughts on “Bean Sprouts Crepes With Spinach & Mushrooms

    1. It is remotely patterned after the Indian dosa which is a soaked and ground legume and rice combination. I just winged it with the sprouts and rice flour. It was a bit of a gamble and it worked. I’m guessing that the ratio of blended sprouts to rice flour was about 50/50. Attempting to flip the crepes prematurely resulted in disaster. I would definitely attempt this again. with any small sprouted legume such as moong beans etc.

      Liked by 1 person

  1. Ha! In a big kitchen counter clean up this morning, I ran across my scribbled recipe for crêpes, and I vowed to make them soon. Now you’ve pushed me over the edge! Must do!

    Virtual hugs,

    Judie

    Liked by 1 person

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