Made with lentils, hese savory crepes, similar to Indian pesarattu, are sturdy enough to use as sandwich wraps. Short on ingredients - they're basically just lentils and rice - and long on nutrition, they're rich in protein and fiber. To store, refrigerate up to four days.Explore our rich collection of content by joining the discussion about particular articles here.
No matter what I tried, no matter how I fudged it, I couldn't get anything that looked like a crepe, tasted like a crepe, or even held together like a crepe. I did get a lot of flat, burned, mushy messes that went straight into the disposal.
Do I have to have an Indian mother in order to make this recipe, or is there some instruction omitted that I'm supposed to intuit?
Color me disappointed.
- > Mike Breslau
- Joined: Fri May 28, 2010 2:35 pm
I have to note to Mike that the consistency of my batter is spongy and thick, more like a pancake batter. I might try to water it down more, but I am suspicious it may not be the solution.
- > Hungry in Newton
- Joined: Tue Jun 15, 2010 3:17 pm