Ayurvedic Crepe
This delicious crepe, inspired from my teacher Laura Plumb, is made of mung beans and rice, fermented by soaking about 20hours in total! If you start soaking from the morning, you can enjoy it the next day!It is totally worth the effort with its perfect texture and taste, no gluten-dairy content!You can enjoy at breakfast with stewed fruits, marmalades, tahini, etc as well as for lunch with baked or steamed veggies.
Equipment
- 1 pot
- 1 pan
Ingredients
- 1/2 cup Mung beans
- 1/4 cup Basmati rice
- 1 pinch Pink salt
- 1 cup Water
- 1 tsp Sweet masala (OR 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cinnamon, 1/2 table spoon ghee
Optional to serve
- Fruit compote, date or maple syrup, marmalade, nut butters, toasted sesame seeds,
Instructions
- Wash mung beans and rice and soak them about 10hours or over night, in water
- The next day or 10 hours later drain and wash again and blend them with salt and 1 cup of fresh water
- Place the mixture into a bowl again to stand for another 10 hours, covering with a tea towel
- At the end of 10 hours, add the cardamom and cinnamon and mix well
- Melt the ghee in a pan and add a enough of the crepe batter to cover the pan thinly
- Cook for 2-3 minutes and until it is golden and flip to other side to cook both sides
- To serve, add -fruit compote/stews/marmalades, date or maple syrup, nut butters to serve
- Or enjoy with veggies for lunch, spreading some mashed avocado or guacamole or my detoxing herbs chutney