Name: Smoky Millet Stuffed Sweet Potato Crepes
Prep time: 36 min
Cook time: 84 min
Total time: 120 min
Yield: 5 servings
Ingredients: 0.5 cup millet; 1.25 cup water; 2 tsp oil; 0.33 cup red onion (chopped); 0.25 cup red bell pepper (chopped); 0.25 cup carrots (chopped); 0.5 tsp salt (or to taste); 0.25 tsp cumin powder; 0.5 tsp paprika; 0.25 tsp garlic powder; 0.75 tsp liquid smoke; 0.5 tsp dried parsley (or fresh); 1 tsp soy sauce (or coconut aminos (optional)); null null black pepper (or red chili powder to taste); 0.5 null yam (0.5 regular size, or sweet potato, boiled and mashed); 0.5 cup dry rice (Basmati); 0.25 cup dry split peas (or other lentils (yellow split peas and a little split black gram used)); 0.25 cup oat flour (or 2 tbsp rice flour); 1 tbsp flaxmeal; 2 cloves garlic; 0.5 inch ginger; 0.5 tsp garam masala (or other spice blend of choice); null null chilli powder (or black pepper to taste); 0.75 tsp salt (add more later if needed); 1.5 cup water; 1 tsp active yeast; null null chopped tomatoes (or pico de gallo); null null chopped red onions; null null cilantro; null null vegan jalapeno aioli (use plain or cilantro aioli for less spicy version)

Instructions

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1

For the Stuffing: In a deep pan, heat oil (2 tsp) on medium. Add red onion (0.33 cup) and sauté until brown. Cook longer for a darker, smokier result. Add red bell pepper (0.25 cup) and carrots (0.25 cup), mix well, and cook for 2 minutes.
2

Wash millet (0.5 cup) for 15 seconds, then add to the veggies. Add salt (0.5 tsp), cumin powder (0.25 tsp), paprika (0.5 tsp), garlic powder (0.25 tsp), liquid smoke (0.75 tsp), dried parsley (0.5 tsp), soy sauce (1 tsp), and [black pepper to taste]. Mix well. Add water (1.25 cup), partially cover, and cook until it boils. Lower heat to low and continue cooking, stirring once, for 15+ minutes until the millet has absorbed almost all the water and is tender.
3

Remove from heat, fluff, taste, and adjust salt and spice. Cover and let sit for 5 minutes.
4

For the Crepes: Soak dry rice (0.5 cup) and dry split peas (0.25 cup) for 30 minutes in hot water. Drain and add to a blender. Add yam (0.5), oat flour (0.25 cup), flaxmeal (1 tbsp), garlic (2 cloves), ginger (0.5 inch), garam masala (0.5 tsp), [chilli powder to taste], salt (0.75 tsp), and water (1 cup). Blend until smooth. Add more [water] if needed to get a thin batter. Blend 2-3 full cycles until rice and lentils are well broken down. Add active yeast (1 tsp), mix well, and let sit for 30-60 minutes. (Can be refrigerated for a day).
5

Heat a non-stick pan on medium-high. Drizzle oil and spread with a damp paper napkin. Pour a ladle of batter and spread in a circular motion. Cook for 2-4 minutes until the bottom is golden and easily loosens. Flip and cook for another 2-3 minutes. Repeat for all crepes. Make a small first crepe to test taste and adjust seasoning if needed.
6

Warm the crepes on a pan and serve filled with the prepared millet stuffing. Top with [chopped tomatoes], [chopped red onions], [cilantro], and a generous drizzle of [vegan jalapeno aioli].