Kale Crepes, Gluten-Free
Prep time
Cook time
Total time
(Makes 10-12 crepes)
Recipe type: Bread
Cuisine: Indian
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Using a round-bottomed ladle, place about ½ 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.
  5. Let the crepe cook until the top dries out, then flip over and cook for another minute.
  6. Serve hot stuffed with some
  7. Potato Subzi
  8. or, if you're watching the carbs (which I completely get) with a more waist-friendly veggie dish like this
  9. Mushroom Achari.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/kale-crepes-gluten-free/