Scallion Crêpes with Red Lentils

Ingredients

 * ⅓ cup egg whites (2½ large)
 * ¾ cup soy milk
 * 1½ tsp honey
 * 1½ tsp dark sesame oil
 * ½ tsp sugar
 * 2 scallions, thinly sliced
 * ½ cup all-purpose flour
 * vegetable oil for brushing pan
 * 1 tbsp sesame seeds
 * ¼ cup reduced-sodium soy sauce
 * 2 tbsp rice vinegar
 * 2 tbsp fresh lemon juice
 * 1 tsp cornstarch
 * 1 cup red lentils, rinsed

Directions

 * 1) In medium saucepan, combine lentils and 3 cups water and bring to a boil over high heat.
 * 2) Reduce heat to low, cover and simmer until lentils are just tender, 8 to 10 minutes.
 * 3) Drain, transfer to medium bowl and set aside.
 * 4) While lentils are cooking, preapre crepes.
 * 5) In large bowl, whisk together egg whites and soy milk until well combined.
 * 6) Whisk in honey, 1 teaspoon sesame oil, sugar and scallions.
 * 7) Gradually whisk in flour until smooth.
 * 8) Heat large nonstick skillet or griddle over low heat.
 * 9) Brush with a little vegetable oil.
 * 10) When pan is hot, pour 3 tablespoons batter into center of pan and quickly rotate pan to spread batter evenly.
 * 11) Cook until holes appear on top and underside is light golden brown, about 1 minute.
 * 12) Turn crepe; cook 1 minute more.
 * 13) Transfer to platter or sheet of waxed paper; do not stack.
 * 14) Repeat with remaining batter to make 8 crepes, brushing pan with more vegetable oil between batches.
 * 15) Set aside.
 * 16) In small nonstick skillet, cook sesame seeds over low heat, stirring often, until lightly toasted, 2 to 3 minutes.
 * 17) Remove from heat.
 * 18) In medium bowl, mix together soy sauce, rice vinegar, lemon juice, cornstarch and remaining ½ teaspoon sesame oil; add to sesame seeds.
 * 19) Return skillet to medium heat and cook, stirring, until mixture comes to a boil and thickens slightly, about 1 minute.
 * 20) Immediately pour mixture over lentils; stir to combine.
 * 21) Fill each crepe with ¼ cup lentil mixture, roll up and serve immediately.