Don’t be put off by the length of time these take to make, you don’t need to stand over them for 3 days! The first day may take **5-10 minutes**, the second maybe **15-20 minutes** and the third, when you cook them, around **20 minutes**. The optional kombu is used when soaking grains and beans as a way to aid digestion. They are simple, delicious and super good for you!

INGREDIENTS

1 cup uncooked brown rice

½ cup urad dal and/or chana dal (alternatively, use black lentils)

½ tspn fenugreek seeds

Filtered water

Small postage stamp-sized piece of kombu (optional)

¾ tspn sea salt

Oil for frying (coconut or olive)

FOR SWEET CREPES

1 tbsp Maple Syrup

1 tbsp cinnamon and/or nutmeg

Oil for frying (coconut is best)

Rinse the rice, dal, fenugreek seeds and kombu (if using) and place into a bowl, covering with fresh filtered water to cover the rice by an inch or so, leave to soak for at least 6 hours, or overnight. Don’t worry about putting them in separate bowls, as I have in this image, one is just fine.

After the soaking period, drain the mixture RETAINING THE WATER.
Place the grain and seed mixture into a blender, adding enough soaking water to just cover, about ½ - ¾ cup.
Blend, adding only enough liquid so that the blades are able to turn, until the mixture is smooth, but not for long enough that you heat the mixture. The consistency should be like thick cream, there may still be a little grainy texture to the mixture, that’s fine.
Pour the mixture back into the bowl, add the salt, cover with a clean towel and place in a warm spot to ferment overnight. You could place it in the oven with the light on. Depending on the temperature it could take between 8 and 20 hours to ferment.

DAY 3

The following day the mixture should have puffed up and almost doubled in size, it should be creamy and foamy.
Stir the batter up and fry them as you would pancakes.

FOR SAVORY CREPES

Heat a heavy-bottomed frying pan, add a little oil (coconut or olive depending on your dish) and, once hot, ladle a large spoonful into the pan. I usually make them small (around 3-4 inches). Spread the batter a little as the mixture expands. At this point you could add some thinly sliced onions. Fry for 2-3 minutes, or until golden. Flip and do the same for the other side. Serve with curry/chutney.

FOR SWEET CREPES

Add a tablespoon of maple syrup and some sweet spices (cinnamon/nutmeg).

Heat a heavy-bottomed frying pan, add a little coconut oil and, once hot, ladle a large spoonful into the pan. I usually make them small (around 3-4 inches). Spread the batter a little as the mixture expands. At this point you could add some thinly sliced banana or blueberries. Fry for 2-3 minutes, or until golden. Flip and do the same for the other side. Serve with warm berries, apples, pears or peaches.

Rice Crepes