Since I liked the pancakes I made, https://sideb.culinarytribune.com/2020/04/10/bindaetteokノクトゥジョン/ so much that I decided to make crepes with mung beans as well.
Okay they are a little thicker for “crepe” but too thin to call it pancake.
So I go with crepe.
Mung bean crepe batter: mung beans (soaked in water for 4 hours; about 2 cups after soaked), 2 teaspoons of soy sauce, 1 clove garlic grated, 1 tablespoon canola oil; combine all and puree in mixer. Add water until it achieves the preferred consistency.
Ginger tofu pate, sautéed bean sprouts and king mushrooms, fresh tomato, and cilantro were placed on one side of the crepe.
Served with some fresh vegetables and garlic chili sauce.
Since the crepe does not contain rice or wheat flour, this dish is satisfying while being wonderfully light.