Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- =
Directions
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.
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.
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.
In small nonstick skillet, cook sesame seeds over low heat, stirring often, until lightly toasted, 2 to 3 minutes. Remove from heat.
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.
Fill each crepe with 1/4 cup lentil mixture, roll up and serve immediately.