Ethiopian Lentils and Crepes

October 17, 2009 at 7:13 pm 2 comments

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This week, I solved two of my long-standing culinary dilemmas. First, what to put in dinner crepes besides sauteed veggies and cheese, and second, how to enjoy Ethiopian food at home without the traditional flatbread injera, which is so central to Ethiopian cuisine. When the problems are posed together like that, the answer is simple of course: serve Ethiopian dishes in crepes!

I tried it this week and it was delicious! The crepes stood in beautifully for injera and the lentils made a scrumptious filling for dinner crepes. If you don’t want to go to the trouble of making crepes, this particular lentil dish is also really good with couscous or even served on rolls like sloppy joes.

Savoury Crepes
Makes 16 crepes, Serves 8

3 eggs (ener-G egg replacer also works well here)
1½ cups soymilk or milk
2 Tablespoons oil
1½ cups whole wheat flour
½ teaspoon salt

  1. Using an electric mixer or blender, mix the eggs (or egg replacer) and milk until frothy.
  2. Add the flour and salt and mix to combine well.
  3. Let chill for at least 1½ hour before using.
  4. After chilling, lightly grease a medium pan and heat over medium-high heat.
  5. When the pan is heated, pour in about ½ cup of batter and tilt the pan until the batter covers the bottom.
  6. Cook until the edges are solid and the crepe begins to bubble, about 1 minute.
  7. Flip and cook the other side about 30 seconds. Set aside and repeat, greasing the pan between every three crepes or so.

Mesir Wat (Ethiopian Red Lentil Puree)
Makes 8 Servings

¼ cup olive oil
1 large onion, finely chopped
1 clove garlic, minced
1 teaspoon fresh grated ginger or ½ teaspoon ground ginger
½ teaspoon turmeric
½ teaspoon cayenne powder
½ lb. red lentils
3 cups water

  1. Heat the oil in a large pot (the lentils will expand quite a bit; you need a bigger pot than you might think). Add onions and garlic and saute until translucent, about 5 minutes.
  2. Add spices and stir to coat the onions. Saute until fragrant, about 30 seconds.
  3. Add the water and bring to a boil. When it is boiling, add the lentils and stir to prevent sticking. Simmer for 30 – 40 minutes, or until lentils are tender and mushy and the water is absorbed.
  4. If desired, you can puree the mixture (an immersion blender works especially well for this).
  5. Place about ½ cup of lentil mixture in each crepe just before eating and roll them up. Serve topped with yogurt and hot sauce, if desired.
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Entry filed under: Recipes. Tags: , , , .

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2 Comments Add your own

  • 1. Steinberg  |  July 5, 2011 at 2:14 am

    OH OH OH I finally have a little hand blender! Now I can make a bunch of your recipes that I couldn’t make before! LOTS OF EXCITEMENT OVER HERE!!

    Reply
    • 2. peasandcukes  |  July 5, 2011 at 9:13 am

      Yay!

      Reply

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*All entries tagged "vegan" and "gluten free" meet those dietary requirements to the best of my knowledge as long as the vegan or gluten free instructions are followed (where applicable). It is always wise to double-check ingredients (especially when dealing with packaged foods) and to confirm ingredients and preparation methods at restaurants.

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