These gluten-free Kale Crepes are delicious, protein-rich eats perfect for a weekend brunch or a weekday dinner.
I always have some organic baby kale sitting in the refrigerator that I can throw handfuls of into salads, smoothies, pestos, and even curries. This time, as I pondered a quick dinner I could put together for Desi and me — and I really, really was in the mood for some dosa-like dish– I came up with the idea of combining some kale with a basic moong dosa batter that requires the moong dal to be soaked for no more than 30 minutes.
This is a superlatively healthy dish. Moong dal, or mung dal, like any other lentil, is high in fiber and protein, and divinely fat-free. Moong also contains iron and calcium, both essential nutrients to add to the vegan diet. Kale, a veggie we all know and love, is also calcium-rich, loaded with Vitamin A, and extremely anti-inflammatory which means it battles chronic diseases like cancer, heart disease, diabetes, and even slows down signs of aging.
The basic moong dosa recipe is a very versatile one. If you’d rather not use kale (although I can’t imagine why you wouldn’t ), you could add spinach, cabbage, or just about any leafy vegetable. If you choose to use regular kale instead of baby kale, I would recommend removing the tough stems and blanching the leaves for a couple of minutes to tenderize them.
A few posts ago, I talked to you candidly about my weight gain, and my efforts to get back to where I used to be, or at least closer to it. As I continue along this path, it is foods like these that are helping me get to my goal. So far I’ve lost around 5 pounds which is not spectacular, but it is progress, and I know I could do better if I could just find the time to work out more often. Ah, well, someday.
For now, enjoy this recipe! Remember, you can make it fat-free by using a spray to coat the griddle when you cook these.
(Makes 10-12 crepes)
1 cup moong or mung lentils, soaked for 30 minutes
2 packed cups of baby kale
1-inch knob of ginger, chopped
2 cloves of garlic, peeled and chopped
1-2 green chilli peppers, like serrano or jalapeno
1 tsp cumin seeds, lightly toasted on a dry skillet
Salt to taste
Blend the soaked lentils with the all ingredients except the kale and water until you have a smooth batter of the consistency of a crepe batter.
Add the kale and process on a lower speed so the kale gets finely chopped but doesn’t quite blend into the batter. You want little bits of kale to be visible in the batter.
Heat a flat griddle and when it is hot enough that a drop of water sizzles and skitters off, spray the griddle lightly with oil.
Using a round-bottomed ladle, place about 1/2 cup of the crepe batter in the center of the griddle. Using the bottom of the ladle, spread the batter into a crepe using a spiraling motion.
Let the crepe cook until the top dries out, then flip over and cook for another minute.