Burmese Style Savory Crepes

Instructions

1. 1In a medium bowl, whisk together the 1 cup of All-Purpose Flour, 1 cup of Milk, 1 Egg, and 1/4 tsp Salt until the mixture is completely smooth. Cover the bowl and let the batter rest at room temperature for 15 minutes.
2. 2While the batter rests, place the 1/2 cup of Red Lentils in a small saucepan with enough water to cover them by 2.54 cm. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the lentils are very soft. Drain any excess water.
3. 3While the lentils cook, finely chop the 1/2 Onion, 1/2 Carrot, and 2 cloves Garlic. Add the chopped onion, carrot, and garlic to the cooked lentils. Stir in the 1/4 tsp Turmeric Powder and 1/4 tsp Cumin Powder. Mix well to combine.
4. 4Heat a 25.4 cm non-stick skillet or griddle over medium heat (176.7°C / 175°C). Lightly brush the cooking surface with 1 tbsp Vegetable Oil.
5. 5Pour 1/4 cup of the rested batter onto the hot skillet and immediately swirl the pan to spread the batter into a thin, even circle, about 15.24-20.32 cm in diameter. Cook for 2-3 minutes, or until the edges begin to lift and the underside is golden brown.
6. 6Carefully flip the crepe using a spatula. Cook the second side for another 1-2 minutes, or until golden brown.
7. 7Spoon about 2-3 tablespoons of the lentil mixture onto one half of the cooked crepe. Fold the other half of the crepe over the filling to create a half-moon shape, or roll it up.
8. 8Repeat steps 4-7 with the remaining batter and lentil mixture to make 4 crepes. Garnish the finished crepes with the 2 tbsp of chopped Cilantro and serve immediately.

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