An adapted version of Revolutionary Pancakes, these crepes are a wonderful bready addition to the Winter Rollover Menu. They are a great savoury, gluten-free way to wrap, dip, and roll up all your favorite combinations!
Millet and Adzuki Bean Crepes
- 1 cup millet
- ½ cup adzuki beans
- 1 clove garlic
- 1 ½ cups water
- ¼ tsp. salt
- ¼ tsp. chili flakes or more to taste
- Soak millet and adzuki beans together overnight in a blender with a splash of apple cider vinegar.
- The next morning drain and rinse well. Place back in the blender with the remaining ingredients (except for the oil), blend on high until completely smooth.
- Melt the oil in a large skillet over medium-high heat. Pour in a bit of the batter and tilt the pan so that it covers the surface. Cook for a few minutes until the bottom is golden. Flip and cook until golden on the opposite side. Remove from heat and repeat with the remaining batter. Say thank you and enjoy immediately, or store leftovers in the fridge for up to four days. To reheat, simply warm a skillet and place the cooked crepe inside until heated through.