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Coconut Crêpes with Lentil Filling ... a new favorite Meatless Monday

Posted May 24 2010 5:26pm

I did it! I did it!! I finally made an Indian dish that my girls ate and actually enjoyed.

Before I moved from Lexington to Portland, I enjoyed many meals from a local Indian restaurant and made it a favorite cuisine leading me to search out Indian joints in all cities.

This all changed after having my girls. Now don't get me wrong, I am very blessed to have children that are willing to try new foods. In fact my oldest gets excited anytime I decided to have her try my "experiments". But when it comes to really enjoying a dish and actually finishing their plates, they tend to stay away from most spices. But...something changed tonight. Hooray!

Note- this recipe is not to be confused with the delicious Lentil Crêpes (Dosa). But this is something I have on my try list.

Coconut Crêpes with Lentil Filling

Lentil Filling
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 tsp fresh minced ginger
1 tbsp curry powder
1 tsp salt
2 medium Yukon gold potatoes, peeled and diced
2 cups dried lentils
4 cups water
1 tsp honey
Handful chopped cilantro
1 cup frozen peas
Raisins and sour cream for toppings (optional)

In a large deep skillet, heat oil then add onion and saute for about 5 minutes or until soft. Combine garlic and ginger and let spices heat. Add potatoes. Rinse lentils and stir into skillet with water. Blend in curry powder and salt. Place top on skillet and let steam cook ingredients together for about 20-30 minutes removing top to stir occasionally. Add frozen peas and cilantro towards end of cooking time.

Coconut Crêpes
Makes about 10 servings
3 eggs
1 1/2 cup coconut milk (I prefer So Delicious Coconut Milk Unsweetened but light canned coconut milk works too)
1 1/2 cup white whole wheat flour
1/2 tsp salt
1/2 tsp honey
1 tbsp oil for skillet

Break eggs and add milk to mixing bowl. Whisk until foamy.

Gradually stir in flour and salt and whisk until lumps disappear.

Heat medium sized skillet with oil and add 1/4 cup of mixture to heated pan. Carefully use spatula to loosen crêpe from pan. Wait until all sides of crêpe have started to curl before removing from pan. Repeat with remainder of mixture.

Spoon Lentil mixture onto crêpe and fold adding raisins or sour cream on top.

(Oh and if you are wondering...that is an Indie Pale Ale in the picture above. We thought it would go well with the crepes and we were right! Yum.)

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