Red Lentil Crepes

Lentil Filling:

1c red lentils, rinsed
1/4c tamari
2T rice vinegar
2T lemon juice
1t cornstarch
1T sesame seeds

1. In a medium sauce pan, combine lentils and 2 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are soft, about 10 minutes. Remove from heat.
2. In a small bowl, mix tamari, vinegar, lemon juice, and cornstarch. Set aside.
3. In a small, nonstick skillet, cook sesame seeds over low heat, stirring often, until lightly toasted, 2-3 minutes.
4. Add tamari mixture, increase heat to medium, and cook, stirring constantly, until mixture comes to a boil and
thickens slightly, about 1 minutes.
5. Immediately pour over lentils and stir to combine.

Crepes:

1 1/2c flour
2 1/4c soy milk
1 1/2T sesame oil
1 1/2T honey
1 1/2t sugar
6 scallions, thinly sliced

Combine ingredients. Cook crepes in hot skillet until nearly dry on top. Turn and cook a few seconds more.

adapted from Vegetarian Times, November 2000