In general protein requirement is 0.8 grams per kilogram of your body weight or 0.36 grams per pound (Reference: https://www.healthline.com/nutrition/how-much-protein-per-day). For an average woman this amounts to 46g and for an average man this amounts to 56g. You can use this online protein calculator https://tinyurl.com/y5orw58c
To prepare these crepes make sure you have a properly seasoned cast iron skillet or a non-stick skillet.
The ingredients for this crepe recipe includes 4 different lentils:
Pigeon peas or Tuar dal
Split chickpeas or Chana dal
Orange lentils or Masoor dal
Split mung beans or Mung dal
Here is the ingredient list:
Pigeon peas or Tuar dal - 1/2 cup
Split chickpeas or Chana dal - 1/2 cup
Orange lentils or Masoor dal - 1/2 cup
Split mung beans or Mung dal - 1/2 cup
Brown rice - 1 cup
Fenugreek seeds - 1 tsp (this is optional)
Salt - 2 tbsp (or according to your requirements)
Method:
Soak the lentils and brown rice along with fenugreek seeds (if you are using it) for about 3 to 4 hours. You could even soak it overnight. Drain the lentils and rice and put them in a blender along with some water. Don't make it too watery by adding too much water. Run the blender twice or thrice until you have a coarse batter. Add salt and set this batter overnight or 6 to 8 hours in a warm place. It should ferment faster during the summer months.
To prepare these crepes make sure you have a properly seasoned cast iron skillet or a non-stick skillet.
The ingredients for this crepe recipe includes 4 different lentils:
Pigeon peas or Tuar dal
Split chickpeas or Chana dal
Orange lentils or Masoor dal
Split mung beans or Mung dal
Here is the ingredient list:
Pigeon peas or Tuar dal - 1/2 cup
Split chickpeas or Chana dal - 1/2 cup
Orange lentils or Masoor dal - 1/2 cup
Split mung beans or Mung dal - 1/2 cup
Brown rice - 1 cup
Fenugreek seeds - 1 tsp (this is optional)
Salt - 2 tbsp (or according to your requirements)
Method:
Soak the lentils and brown rice along with fenugreek seeds (if you are using it) for about 3 to 4 hours. You could even soak it overnight. Drain the lentils and rice and put them in a blender along with some water. Don't make it too watery by adding too much water. Run the blender twice or thrice until you have a coarse batter. Add salt and set this batter overnight or 6 to 8 hours in a warm place. It should ferment faster during the summer months.
If you are in a cold climate or if you have the a/c on full blast, put the batter in an oven and turn it on at 250 F for 4 minutes and turn the oven off. Don't let the oven heat up to 250F...you don't want to cook the batter...just warm the oven for 4 minutes. Let the batter sit in the oven for about 16 hours or until you see the batter rising.
Heat a non-stick skillet and pour 1/4 cup of the batter and spread into a crepe. Once the crepe turns golden brown transfer it on to a plate. Spread some coconut oil, butter or ghee over it and serve with coconut chutney http://vanishealth.blogspot.com/2015/04/coconut-almond-chutney.html or any of your favourite sauces or syrup.
This makes 21 crepes and each crepe contains around 6 grams of protein. You could easily eat 3 of these crepes. So you have 18g of protein for 3 crepes.
Heat a non-stick skillet and pour 1/4 cup of the batter and spread into a crepe. Once the crepe turns golden brown transfer it on to a plate. Spread some coconut oil, butter or ghee over it and serve with coconut chutney http://vanishealth.blogspot.com/2015/04/coconut-almond-chutney.html or any of your favourite sauces or syrup.
This makes 21 crepes and each crepe contains around 6 grams of protein. You could easily eat 3 of these crepes. So you have 18g of protein for 3 crepes.
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