mung bean crepes

I’ve been staying up way too late these last few weeks. Every year, I try to watch as many Oscar nominated movies as my schedule allows before things start getting hairy at home. And this year was no exception, and I almost got them all in before Oscar night, which meant some late night watching at home. I even got one movie in while technically chaperoning the kids to the theater.


My kids and their friends wanted to watch the new Sponge Bob movie during ski week, and I chose a time that just so happened to coincide with a showing of American Sniper. Of course, I never got to see the last 30 minutes of the movie since Sponge Bob ended earlier, and since I forgot to bring my cellphone, I kept craning my neck over a couple in front of me anticipating a gaggle of kids to walk in looking for me during a violent scene. I peeled myself off the seat, apologized to the sleeping elderly man next to me for waking him up, and left early before teen-age intrusion ensued.


Truth be told, I could have stayed and watched the ending because the kids were all behaving well, as they sat at a table scrolling through their phones. But I would have been way too mentally distracted to enjoy the final minutes of the movie.

Somehow I lost steam as Sunday rolled around, and my plans of throwing an Oscar viewing party with friends never came to fruition. On the menu would have been some mung bean crepes and champagne. Instead, I watched the Oscars with my family eating leftovers.


A traditional Korean dish called bindaeduk is made with pureed dried mung beans. It’s a savory pancake that is often filled with pork, kimchi, and vegetables. Mung beans taste similar to lentils but have an herbier flavor. I played around with the recipe to come up with a thinner batter that can be cooked as crepes. Once they are cooked and stacked, they can be refrigerated until ready to use. Reheating them actually develops the flavors and in my opinion, the crepes taste better cooked twice. They can be filled with roasted potatoes or vegetables or eaten alone with a drizzle of reduced balsamic vinegar.

mung bean crepes

Yield: 18 six inch crepes

Serving Size: 4-5


  • Special Equipment: blender, non-stick pan (a 6 inch pan was used here, but a larger pan can be used. Try to use a pan that can be easily lifted and handled with one hand.)
  • 1 cup dried peeled mung beans
  • 1 cup of water
  • 1 cup of milk (low fat or whole)
  • 1/2 cup of all purpose flour
  • 1/2 teaspoon of salt
  • 2 eggs
  • vegetable oil


  1. In a large bowl, soak mung beans in 8 cups of water for a minimum of 3 hours at room temperature. The beans will expand.
  2. After three hours, rinse and drain the beans.
  3. In a mixer, puree beans, one cup of water, one cup of milk, salt, flour, and eggs.
  4. The batter should be the consistency of heavy cream.
  5. Let batter sit for 15 minutes.
  6. Heat a nonstick pan on medium, add a few drops of oil and swirl around.
  7. Add a ladle of batter to pan, and tilt the pan to swirl the batter around so the bottom of the pan is thinly and evenly coated. Cook for 40 seconds to a minute on one side. When the edges are browned and the crepe lifts easily with a spatula, flip it to the other side and cook for another 30 seconds. (Stir batter each time as the batter tends to separate.)
  8. Stack the crepes as they are cooked. Serve immediately or store in the refrigerator.
  9. To reheat, cook each crepe in a little oil or melted butter just until they are warmed through. Serve with roasted vegetables or alone with a drizzle of reduced balsamic vinegar and a sprinkle of thyme.

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2 Responses

  1. Sammy says:

    What did you fill the mung bean crepes with? They look awesome!

  2. sora says:

    Beautiful. I especially like the touch of thyme.

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