Savory Mung Bean Crepes

Author Notes

This whole mung bean crepe recipe needs essentially, 3 key ingredients. It makes wholesome and toothsome savory green pancakes. No pressure cooker required, just some pre-planning since the mung bean needs to be soaked until it softens for about 8-10 hours before cooking.

You can add lots of things to play with the basic flavor of these crepes: chopped onions, cilantro, cumin seeds, grated carrots, finely chopped cabbage. It's best eaten with a spicy ketchup, like Maggi Hot & Sweet, available in Indian grocery stores or with tart plain yogurt. The batter keeps well in the refrigerator for several days, and it's a great anytime meal, especially for little children.

For a quicker meal, you can make these crepes with split mung beans. The yellow crepes (called chilla in Calcutta) are even tastier than the green ones, and the beans require just 2 hours of soaking. - Devika —CalcuttaChow

Test Kitchen Notes

This one's a hit! As Devika mentions, this flavorful snack requires a little planning (for bean soaking). The instructions and photos are clear and helpful -- for instance to indicate that the onion and other ingredients are best "sprinkled," they are not meant to be a hefty filling. I used an immersion blender with good results, and opted for the additional shredded carrot and cumin seeds. Paired with a mixture of 2/3 ketchup, 1/3 sriracha, these were a treat for happy bellies. I only wish I had a restaurant-sized grill so I could serve up more than one pancake at a time! - janecf —janecf