📖 Instructions

1. Prepare the Mung Bean Crepe Batter: In a blender, combine mung bean flour, water, salt, and turmeric powder. Blend until you get a smooth, lump-free batter. The batter should be thin enough to spread easily on a pan, about the consistency of heavy cream. If it's too thick, add a little more water.
2. Rest the Batter: Let the batter rest for at least 15-20 minutes. This allows the flour to fully absorb the water, resulting in a more tender crepe. Trust me, this step makes a difference!
3. Heat Your Pan: Place a non-stick crepe pan or skillet over medium heat. Once hot, lightly grease it with oil. I like to use a paper towel to spread the oil thinly and evenly. Too much oil, and you'll end up with greasy crepes.
4. Pour the Batter: Pour about 1/4 cup of batter onto the hot pan, immediately tilting and swirling the pan to spread the batter into a thin, even circle. The thinner the crepe, the better!
5. Cook the Crepe: Cook for 2-3 minutes, or until the edges start to lift and the bottom is lightly golden brown. Be patient; don't try to flip it too soon.
6. Flip and Cook the Other Side: Gently loosen the edges of the crepe with a spatula and flip it over. Cook for another 1-2 minutes, until the second side is also lightly golden brown.
7. Remove and Repeat: Slide the cooked crepe onto a plate. Repeat the process with the remaining batter, stacking the crepes on top of each other, separated by parchment paper to prevent sticking.
8. Prepare the Savory Filling: While the crepes are resting, prepare your savory filling. This recipe uses a simple potato and pea filling, but feel free to get creative. In a large pan, heat oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
9. Sauté Aromatics: Add chopped onion, garlic, and ginger to the pan. Sauté until the onions are translucent and the garlic is fragrant, about 3-4 minutes. This is where the magic happens; don't rush this step!
10. Add Spices and Potatoes: Add turmeric powder, garam masala, and salt to the pan. Stir well to combine. Add boiled and mashed potatoes and green peas. Mix everything thoroughly and cook for another 5-7 minutes, stirring occasionally, until the filling is heated through and the flavors have melded together.
11. Assemble the Crepes: Take one crepe and place it on a flat surface. Spoon a generous amount of the potato and pea filling onto one half of the crepe. Fold the crepe in half, and then in half again, to form a triangle.
12. Cook the Filled Crepes (Optional): For extra flavor and warmth, you can lightly pan-fry the filled crepes. Heat a little oil in a pan over medium heat. Place the filled crepes in the pan and cook for 2-3 minutes per side, until they are lightly golden brown and crispy. But honestly, this step's optional.
13. Serve: Serve the mung bean crepes hot, garnished with fresh cilantro or mint leaves. These are delicious on their own or with a side of yogurt or chutney.