Protein Crepes

Lentil based crepes with a filling of cottage cheese and root veggies served with mango/green chutney makes for a quick nutritious breakfast/meal

You need: A cup of Mung Lentils, soaked overnight.

1/2 cup grated cottage cheese

1/2 cup boiled and grated beet

3-4 tsp pasta/red sauce.

Garnish with green chillies and coriander.

Salt and red chillies to taste

Ghee (optional)

A side of Green chutney/ Sweet Mango dip/curd

Method: Grind the soaked lentils to make a batter, mix together grated beets, cheese and salt. Take a non stick pan and spread like a dosa, add pasta/red sauce and add a tsp ghee. Let it cook and then sprinkle the filling, when done, sprenkle green chillies and serve with chutneys/curd.