5 from 1 vote
Kale Crepes, Gluten-Free
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
(Makes 10-12 crepes)
Course: Bread
Cuisine: Indian
Author: Vaishali
  • 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 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.
  5. Let the crepe cook until the top dries out, then flip over and cook for another minute.