millet chickpea flour crepes

I've often noted that millet is an under-appreciated grain. And that's strange, because it has a unique and nutty texture that is a bit lighter than rice and a fine accompaniment to any meal requiring a grain side. In addition, it works well as part of a main entrée too.

millet crepes stuffed with mushrooms

A substantial meal accompaniment, chickpea flour, spinach, carrot and spice shine along with the millet in these Indian crêpes.

I served them up with a mushroom curry for dinner.

chickpea flour millet crepes

Millet and Chickpea Flour Crêpes with SpinachMillet and Chickpea Flour Crêpes with Spinach
Recipe by
Cuisine: Indian
Published on January 20, 2015

Quick and easy, these soft thin savory Indian pancakes are made from a hearty millet, spinach and vegetable batter

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Ingredients:
  • 1 cup chickpea flour (besan)
  • 1 cup cooked millet or quinoa (1/3 cup dried)
  • generous handful of fresh spinach leaves
  • 1 1/2 tablespoons hemp or flax seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon asafetida
  • 1/2 tablespoon nutritional yeast (optional)
  • 1 teaspoon baking powder
  • juice from 1/2 small lemon (1 tablespoon)
  • 2 cups water
  • 1 teaspoon sea salt
  • 1 shallot, finely chopped
  • 1 to 2 green chilies, seeded and finely chopped
  • 1 small carrot, finely chopped
  • sesame oil for frying
Instructions:

  • In a blender, combine the chickpea flour, millet or quinoa, spinach, hemp seeds, spices and asafetida, nutritional yeast if using, baking powder, lemon juice, water and salt. Blend until you have a smooth batter. Transfer this mixture to a large bowl and stir in the shallot, chilies and carrot.

  • Heat a non-stick frying pan over medium heat and brush with a bit of oil. When hot, add about 1/2 cup of the batter with a ladle and quickly spread out to a thin 6-inch circle using the back of the ladle.

  • Cook for about 5 minutes until the bottom is golden brown, then flip the crêpe and cook for another 4 minutes or the other side is golden brown. Remove from the pan.

  • Repeat until all of the batter is used, keeping the cooked crêpes warm under foil wrap.

  • Serve hot or warm with accompaniments of your choice.

Makes 10 crêpes

chickpea millet crepes stuffed

Other Indian quick breads you may enjoy:
Fenugreek Leaf Dosa
Sri Lankan Coconut Roti
Makki Di Roti (Griddle Cooked Corn Bread)
Indian Rice Flour Pancakes

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