This whole mung bean crepe recipe needs essentially, 3 key ingredients. It makes wholesome and toothsome savory green pancakes. No pressure cooker required, just some pre-planning since the mung bean needs to be soaked until it softens for about 8-10 hours before cooking. <br /> <br />You can add lots of things to play with the basic flavor of these crepes: chopped onions, cilantro, cumin seeds, grated carrots, finely chopped cabbage. It's best eaten with a spicy ketchup, like Maggi Hot & Sweet, available in Indian grocery stores or with tart plain yogurt. The batter keeps well in the refrigerator for several days, and it's a great anytime meal, especially for little children. <br /> <br />For a quicker meal, you can make these crepes with split mung beans. The yellow crepes (called chilla in Calcutta) are even tastier than the green ones, and the beans require just 2 hours of soaking. - Devika

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