- 1/3 cup egg whites (2 1/2 large)
- 3/4 cup soy milk
- 1 1/2 tsp. honey
- 1 1/2 tsp. dark sesame oil
- 1/2 tsp. Sugar
- 2 scallions, thinly sliced
- 1/2 cup all-purpose flour
- vegetable oil for brushing pan
- 1 Tbs. sesame seeds
- 1/4 cup reduced-sodium soy sauce
- 2 Tbs. rice vinegar
- 2 Tbs. fresh lemon juice
- 1 tsp. cornstarch
- 1 cup red lentils, rinsed
In medium saucepan, combine Lentils and 3 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer until Lentils are just tender, 8 to 10 minutes. Drain, transfer to medium bowl and set aside.
While Lentils are cooking, preapre crepes. In large bowl, whisk together egg whites and soy milk until well combined. Whisk in honey, 1 teaspoon sesame oil, Sugar and scallions. Gradually whisk in flour until smooth.
Heat large nonstick skillet or griddle over low heat. Brush with a little vegetable oil. When pan is hot, pour 3 tablespoons batter into center of pan and quickly rotate pan to spread batter evenly. Cook until holes appear on top and underside is light golden brown, about 1 minute. Turn crepe; cook 1 minute more. Transfer to platter or sheet of waxed paper; do not stack. Repeat with remaining batter to make 8 crepes, brushing pan with more vegetable oil between batches. Set aside.
In small nonstick skillet, cook sesame seeds over low heat, stirring often, until lightly toasted, 2 to 3 minutes. Remove from heat.
In medium bowl, mix together soy sauce, rice vinegar, lemon juice, cornstarch and remaining 1/2 teaspoon sesame oil; add to sesame seeds. Return skillet to medium heat and cook, stirring, until mixture comes to a boil and thickens slightly, about 1 minute. Immediately pour mixture over Lentils; stir to combine.
Fill each crepe with 1/4 cup Lentil mixture, roll up and serve immediately.