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5 from 1 vote

Kale Crepes, Gluten-Free

(Makes 10-12 crepes)
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: 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


  • 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.