Kale Crepes, Gluten-Free
Delicious, nutritious and versatile, these dosa crepes, flavored and fortified with kale and lentils, makes a great snack for kids and adults.
- 1 cup mung lentils (moong dal, soaked for 30 minutes)
- 2 packed cups baby kale
- 1- inch knob ginger (chopped)
- 2 cloves garlic (peeled and chopped)
- 1-2 green chilli peppers (like serrano or jalapeno, chopped)
- 1 teaspoon 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 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.
Let the crepe cook until the top dries out, then flip over and cook for another minute.
Calories: 75kcal | Carbohydrates: 13g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 8mg | Fiber: 2g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg