By far, the most popular posts on my blog are either recipes for better sleep, or recipes for a better reason to wake up from that sleep. It is not much of a surprise then, that when I asked friends on social media to vote on which recipe from my book they’d like to see next, these breakfast crepes were the hands-down winner.
Kitchari in a pancake? Yes, these surprisingly hearty crepes are made from a batter of fermented mung and rice. That makes life super easy as all you have to do is whip together a simple batter in the evening, and wake up to ladle into a hot pan for a healthy breakfast that is perfect with yogurt, fruit compote or your favorite nut butter.
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Thank you for helping Ayurveda Cooking For Beginners become a bestseller on Kindle!
It is still available there for only .99c, but only until the end of January.
I hope you enjoy making these breakfast crepes. You’ll find many more of these simple recipes in my new book which I hope helps make your food a love story every day.
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I am so grateful to the deeply devoted, amazingly accomplished, and brilliantly creative Sarah Kucera who has generously shared this recipe on her blog. I encourage you to check out her site and her new book, The Ayurveda Self Care Handbook. It is really good!
Thank you always. xo
Laura:
Thank you again for helping to make cooking healthy so easy. I feel the Love used to create this simple recipe. I will try this one soon to see how my husband likes it. I am thrilled with the entire cookbook, you have a winning combination with easy and delicious recipes.
Thank you Randy-ji. I am glad to hear from you. Both of you are in my heart daily. I hope these crepes do taste like Love.
Does the rice and beans have to be cooked?
Hi! I have a question about point nr 3: should I keep the mixture in the fridge or on the kitchen table?
This is such an important question. You will leave it out, not in the fridge, overnight. It needs the warmth, even if it is cooler at night, to very slightly ferment. Thanks!