Scallion Crêpes with Red Lentils

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Ingredients

  • 1/3 cup egg whites (2 1/2 large)
  • 3/4 cup soy milk
  • 1 1/2 tsp. honey
  • 1 1/2 tsp. dark sesame oil
  • 1/2 tsp. sugar
  • 2 scallions, thinly sliced
  • 1/2 cup all-purpose flour
  • Vegetable oil for brushing pan
  • 1 Tbs. sesame seeds
  • 1/4 cup reduced-sodium soy sauce
  • 2 Tbs. rice vinegar
  • 2 Tbs. fresh lemon juice
  • 1 tsp. cornstarch
  • 1 cup red lentils, rinsed

Preparation

  1. In medium saucepan, combine lentils and 3 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are just tender, 8 to 10 minutes. Drain, transfer to medium bowl and set aside.
  2. While lentils are cooking, preapre crepes. In large bowl, whisk together egg whites and soy milk until well combined. Whisk in honey, 1 teaspoon sesame oil, sugar and scallions. Gradually whisk in flour until smooth.
  3. Heat large nonstick skillet or griddle over low heat. Brush with a little vegetable oil. When pan is hot, pour 3 tablespoons batter into center of pan and quickly rotate pan to spread batter evenly. Cook until holes appear on top and underside is light golden brown, about 1 minute. Turn crepe; cook 1 minute more. Transfer to platter or sheet of waxed paper; do not stack. Repeat with remaining batter to make 8 crepes, brushing pan with more vegetable oil between batches. Set aside.
  4. In small nonstick skillet, cook sesame seeds over low heat, stirring often, until lightly toasted, 2 to 3 minutes. Remove from heat.
  5. In medium bowl, mix together soy sauce, rice vinegar, lemon juice, cornstarch and remaining 1/2 teaspoon sesame oil; add to sesame seeds. Return skillet to medium heat and cook, stirring, until mixture comes to a boil and thickens slightly, about 1 minute. Immediately pour mixture over lentils; stir to combine.
  6. Fill each crepe with 1/4 cup lentil mixture, roll up and serve immediately.

Nutrition Information

  • Serving Size: 4 servings
  • Calories: 315
  • Carbohydrate Content: 49 g
  • Fat Content: 4 g
  • Fiber Content: 7 g
  • Protein Content: 20 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 594 mg