Ingredients Edit

Directions Edit

  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.
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