I made them plain here, without the extras, as I like to use them as gluten free wraps for other styles of foods. The texture is wonderful and soft with a lovely mouth-feel that I don't find in the gum-laden, store-bought, gluten free wraps. They aren't brittle like the store-bought wraps either. I can roll, bend and fold them without any trouble. Being made mostly of mung beans with only a small amount of white rice, the nutritional content of these wraps is much higher than the store-bought alternative. Lastly, store-bought wraps are full of oil, salt, refined starches, and weird gums that I don't want to be eating.
To keep them oil free, you will need to use a non-stick skillet. Otherwise, use a well-seasoned cast iron pan and a small amount of oil. Rubbing the surface with the cut side of an onion before pouring on the batter can help keep the crepes from sticking. I may try baking them. I will let you know how it works when I have tried it. I'm sure a high-speed blender would work great to get a really smooth texture, but I don't have one. I use my regular blender to grind the mung beans and rice, and I've never had a problem. If the blender seems to over-heat then just stop grinding until it cools down and then continue on. Honestly, I've never had to do this. If you aren't a fan of the green colour created by the whole mung beans, then substitute yellow split mung beans for the whole green mung beans.
Enough talk. let's get cooking.
makes 12 - 13 crepes about 6 - 7 inches in diameter
1 cup whole mung beans, sorted and washed
1/4 cup medium or long grain white rice
1-1/2 cups water
It's still a worthwhile step for those of you without Celiac disease as those little stones and hard little beans can really mess up your blender and your teeth.
So, the night before, sort the mung beans and then wash them along with the white rice. Place them in a deep bowl and cover them with about three or four times the amount of water and let soak 8 hours or overnight.
To your health and happiness,
Beans and Rice