There’s something so comforting about waking up to the smell of a warm, savory breakfast — especially one that feels both nourishing and energizing. These Spinach Lentil Crepes (or Moong Dal Chilla, as they’re lovingly called in Indian kitchens) have become my go-to morning ritual. They’re crispy on the outside, soft on the inside, and packed with the kind of plant-based protein that keeps you full for hours. I stumbled upon a similar recipe years ago and couldn’t believe how easy it was to turn a handful of pantry staples into something this satisfying. Whether you’re craving a wholesome brunch or a light lunch, this dish delivers big flavor without any fuss. If you’re curious about the health perks of incorporating more lentils into your meals, check out this nutrition guide on Healthline — it’s a great read for plant-based food lovers.
The best part? You don’t need to plan ahead for hours or ferment the batter. Just soak your lentils, toss everything in the blender, and let the sizzling begin. What comes off the pan is pure golden perfection — thin, crisp-edged crepes with vibrant green flecks of spinach that look as good as they taste. They pair beautifully with chutney, pickles, or even a dollop of yogurt if you like that tangy contrast. This is the kind of recipe that makes you feel like you’ve done something wonderful for yourself — because honestly, you have.
Ingredients You’ll Need
Before you dive into the batter, let’s gather everything you’ll need for these wholesome spinach lentil crepes. The beauty of this recipe is its simplicity — everyday ingredients that come together to create a nutritious, golden-brown breakfast you’ll crave again and again.
Lentils (Moong Dal) — The Heart of the Crepe
Use split yellow moong dal for the best texture. These lentils give the crepe a nutty, mild flavor and a naturally light crispness.
💡 Tip: Soak the lentils for at least 4 hours or overnight. This helps them blend smoothly into a silky batter that cooks evenly.
Fresh Spinach — For Color and Nutrition
A generous handful of baby spinach adds color, vitamins, and a subtle earthy flavor. You can use regular spinach too — just chop it finely before blending.
💡 Tip: Baby spinach gives a smoother texture, while mature leaves add more flavor depth.
Onion — For Mild Sweetness and Crunch
Finely chopped red or yellow onions lend gentle sweetness and texture contrast.
💡 Tip: Sauté the onion lightly before adding it to the batter if you prefer a softer flavor.
Green Chili or Jalapeño — For a Gentle Kick
Add 1–2 finely chopped green chilies or a small jalapeño for mild heat.
💡 Tip: Skip or deseed if serving to kids, or replace with crushed black pepper for a milder taste.
Fresh Herbs — Cilantro & Curry Leaves (Optional)
Fresh cilantro brightens every bite. A few curry leaves (if you have them) add authentic aroma and flavor.
💡 Tip: Don’t skip the herbs — they make the crepes taste fresher and more vibrant.
Spices — The Flavor Boosters
A simple spice mix does the magic:
- Cumin seeds – adds warmth and aroma
- Ajwain (carom seeds) – aids digestion and gives a toasty flavor
- Turmeric powder – for color and anti-inflammatory benefits
- Red chili powder – for color and mild heat
💡 Tip: Toast your cumin and ajwain in a dry pan for 30 seconds before mixing into the batter — it deepens the flavor beautifully.
Rice Flour (Optional) — For Extra Crispness
If you love a little crunch, stir in 1–2 tablespoons of rice flour before cooking.
💡 Tip: It’s completely optional, but a great way to make the edges extra crisp.
Salt & Water — To Bring It Together
Add salt to taste and just enough water to make a pourable, pancake-like batter.
💡 Tip: The batter should coat the back of a spoon but still spread easily in the pan.
Oil or Ghee — For Cooking
Use any neutral oil (like avocado, sunflower, or vegetable) or ghee for a richer flavor.
💡 Tip: A light brush of oil between each crepe helps keep them crisp and golden.
How to Make Savory Spinach Lentil Crepes
Making these Spinach Lentil Crepes is a truly satisfying experience — the kind of recipe that makes you feel both productive and pampered. It’s simple, wholesome, and beautifully aromatic. You’ll love how the earthy lentils and fresh spinach come together in a smooth, vibrant batter that transforms into golden, crisp-edged crepes right before your eyes. Here’s exactly how to make them step by step.
Step 1: Soak and Blend the Batter
Start with one cup of split yellow moong dal. Rinse it thoroughly under cold water several times until the water runs clear. This step helps remove starch and ensures a light, non-sticky texture later on. After rinsing, soak the lentils in plenty of water for at least 4 hours or, if you’re planning ahead, overnight. The lentils will absorb water and become plump — that’s exactly what you want because it makes blending effortless. When you’re ready to make the batter, drain the soaked lentils and transfer them to a blender. Add a handful of fresh spinach, one green chili (or half a jalapeño for a milder version), a few sprigs of cilantro, and about ¼ cup of water to get things moving. Blend on medium speed until smooth. The batter should be thick yet pourable, resembling pancake batter. If it feels too thick, add a tablespoon or two of water at a time until you reach the right consistency. You’ll know it’s perfect when it spreads easily on a pan but still holds shape without running. Tiny flecks of green from the spinach and herbs should be visible throughout — that’s what gives these crepes their beautiful, rustic look.
Pro Tip: Use a high-speed blender if you have one, as it will give you a silkier texture in less than a minute. If you’re using a regular blender, pulse in short bursts to avoid overheating and to keep the batter smooth and fresh.
Step 2: Mix in the Good Stuff
Now that your batter is ready, transfer it to a large mixing bowl. Add ½ teaspoon cumin seeds, a pinch of ajwain (carom seeds), ¼ teaspoon turmeric powder, and ¼ teaspoon red chili powder. These spices add warmth, depth, and a subtle kick that balances the lentils’ natural earthiness. Stir in finely chopped onion and a bit more fresh spinach or cilantro for extra color and flavor. Season generously with salt to taste, then mix everything together until well combined. If you’d like your crepes a little crispier, stir in 1–2 tablespoons of rice flour — it’s optional but adds a lovely crunch to the edges. The final batter should be smooth, spreadable, and speckled with green and golden hues.
Pro Tip: Always check the consistency before cooking. If the batter sits for a while, it may thicken slightly. Just whisk in a spoonful or two of water to loosen it up again.
Step 3: Heat the Pan
Place a non-stick skillet or cast-iron tawa over medium heat and let it warm up for about two minutes. Getting the temperature right is crucial — if the pan is too cool, the crepe will stick; too hot, and it’ll brown too fast before cooking through. You can test by sprinkling a few drops of water onto the surface — if they sizzle immediately and vanish, your pan is ready. Lightly brush the surface with oil or ghee, spreading it evenly using a paper towel or silicone brush. The key is to have a thin, even coating, not a pool of oil.
Step 4: Cook the Crepes
Pour a ladleful of batter into the center of the pan and quickly spread it outward in a circular motion using the back of the ladle. Work gently and evenly, spreading until you have a thin, round layer. Don’t worry about making it perfect — each crepe will have its own shape and character. Once spread, drizzle a few drops of oil or ghee around the edges and let the crepe cook for about 2–3 minutes. You’ll start to see small bubbles forming on top and the edges lifting slightly from the pan. The aroma will be divine — toasty cumin, earthy lentils, and the freshness of spinach coming together in harmony. When the bottom is golden and lightly crisp, flip the crepe with a spatula and cook the other side for another 1–2 minutes. If you prefer extra crispness, lower the heat a touch and cook for an additional minute on each side. Once done, slide it onto a plate and keep it covered with a clean towel while you cook the rest.
Pro Tip: After every two or three crepes, lightly brush your pan again with oil to maintain a consistent golden finish and prevent sticking.
Step 5: Serve and Enjoy
The moment your kitchen smells like toasted lentils and warm spices, you’ll know you’re almost done. Serve the crepes hot off the pan — they’re best enjoyed fresh. Pair them with green chutney, tomato chutney, or a simple yogurt dip for a refreshing contrast. If you want to make it a meal, use these crepes as wraps filled with sautéed vegetables, mashed spiced potatoes, or even scrambled paneer or tofu. They’re perfect for breakfast, lunch, or even a light dinner. You can also pack them for lunch boxes; they stay soft and flavorful for hours.
Leftover batter can be stored in an airtight container in the refrigerator for up to 4–5 days. Just stir it before use and add a splash of water if it thickens. The cooked crepes can be frozen between parchment sheets for up to a month. Reheat them on a hot skillet for a few seconds on each side until warm and pliable — they’ll taste freshly made.
Pro Tip: For effortless mornings, soak your lentils overnight and blend the batter ahead of time. Keep it chilled in the fridge, and you’ll have fresh, protein-packed crepes ready to cook in minutes — no rush, no stress, just warm, nourishing goodness.
Tips & Variations
One of the best things about these Spinach Lentil Crepes is how flexible and forgiving they are. Whether you’re looking to adjust the flavors, swap ingredients, or prep ahead for busy mornings, there are so many ways to make this recipe your own. These tips and variations will help you customize the crepes to suit your taste, mood, and lifestyle while keeping them wholesome, flavorful, and incredibly satisfying.
Texture Tips for Perfect Crepes
If you love a slightly crisp edge with a soft, tender center, the key lies in getting your batter and pan temperature just right. A thicker batter will give you softer, pancake-like crepes, while a thinner batter spreads more easily and yields that signature crispness around the edges. To achieve the perfect texture, start with a medium-thick batter, then adjust with small splashes of water as you go. Adding a tablespoon or two of rice flour or semolina to the batter will also make the crepes crisper, especially if you’re planning to use them as wraps. When cooking, maintain a medium heat — too low and the crepes will turn rubbery, too high and they’ll burn before cooking through. A lightly greased pan works best; you just need a thin film of oil or ghee brushed across the surface between each crepe to keep them from sticking and to help them brown evenly. For extra crispness, let the crepe cook an additional minute on low heat after it’s turned golden brown. The aroma of toasty lentils and warm spices will tell you it’s done even before you flip it.
Flavor Variations to Try
These savory crepes are a blank canvas for creativity. You can keep them simple for a weekday breakfast or dress them up for brunch with friends. For a Masala Chilla version, add finely chopped tomatoes, green onions, and a sprinkle of garam masala or chat masala to the batter for a punchier flavor. If you prefer something lighter, try the Herb & Lemon variation by mixing in finely chopped mint leaves and a squeeze of lemon juice just before cooking — it adds a refreshing brightness that pairs beautifully with a yogurt dip. For kids or anyone who prefers mild flavors, turn these into Cheesy Spinach Lentil Crepes by sprinkling a bit of shredded mozzarella or cheddar on top right after spreading the batter on the pan. The cheese melts into the crepe, creating a perfectly golden, gooey center. You can also play with spices — a dash of smoked paprika gives a subtle smokiness, while crushed black pepper or cumin powder adds warmth and depth. If you want to go bold, stir in a spoonful of ginger-garlic paste for that classic Indian street-style aroma.
Ingredient Swaps and Add-Ons
This recipe works beautifully with a variety of ingredients, so don’t worry if you don’t have everything on hand. If you’re out of moong dal, you can use masoor dal (red lentils) or toor dal (split pigeon peas) instead. Each will give a slightly different flavor and texture, but they all work well. For greens, you can substitute kale, amaranth leaves, or methi (fenugreek) for spinach to give your crepes a different personality. You can even mix in grated carrots, zucchini, or finely chopped bell peppers for extra color and crunch. For a heartier meal, consider folding in a bit of besan (chickpea flour) to increase protein and thickness. The batter is forgiving, so you can adjust as needed without fear of ruining it. If you follow a gluten-free diet, this recipe already fits perfectly — just make sure your spices and rice flour are certified gluten-free.
Make-Ahead and Storage Advice
These crepes are perfect for meal prep. You can soak and blend the lentils up to two days in advance and keep the batter refrigerated in an airtight container. Just stir well before cooking and add a splash of water if it thickens. Cooked crepes can be stored in the refrigerator for up to 3–4 days; simply stack them between parchment paper and seal them in a container. When reheating, place them on a hot, dry pan for 20–30 seconds on each side, and they’ll return to their original soft, warm texture. For longer storage, freeze the crepes with parchment paper in between to prevent sticking. They keep well for up to a month and can be reheated straight from frozen. If you’re prepping for the week, make a big batch of batter, divide it into smaller jars, and refrigerate. That way, you can cook fresh crepes in minutes without having to start from scratch each time.
Serving and Pairing Tips
The beauty of these crepes is how adaptable they are to different meals. For a traditional Indian touch, serve them with green chutney, coconut chutney, or pickle on the side. If you prefer a Western twist, pair them with avocado slices, hummus, or a simple garlic yogurt dip. They also make fantastic wraps — just fill them with sautéed vegetables, scrambled tofu, or paneer and roll them up for a healthy on-the-go lunch. For brunch, you can serve them with a side of roasted potatoes or a fresh salad. Kids love them with ketchup or cheese filling, and adults appreciate them with something tangy and herby. To make your breakfast table visually inviting, stack the crepes, drizzle with a little ghee, and garnish with chopped cilantro or a sprinkle of red chili flakes. They not only taste amazing but also look beautiful enough to impress guests or get pinned again and again on Pinterest.
FAQs About Spinach Lentil Crepes (Moong Dal Chilla)
These Spinach Lentil Crepes are a reader favorite for their simplicity, flavor, and versatility. Below are some of the most commonly asked questions, answered with practical tips and kitchen-tested insights to help you get perfect results every single time.
- Can I use canned or pre-cooked lentils instead of soaking dry ones?
Technically, yes — but it’s not ideal. Canned or pre-cooked lentils tend to be too soft and hold more water, which makes the batter loose and the crepes harder to crisp. If you’re in a hurry, you can rinse canned lentils well and pulse them with spinach and a bit of chickpea flour to thicken the batter. However, for best flavor and texture, soaking dry split yellow moong dal for a few hours gives you that authentic lightness and crispness that make these crepes so special. Soaked lentils also blend smoother and cook evenly, resulting in better taste and texture.
- How can I make my crepes extra crispy?
The secret to crispy crepes lies in three small details: the batter, the pan, and the heat. Make sure your batter is thin enough to spread easily but not watery — it should coat the back of a spoon smoothly. Add a tablespoon of rice flour or semolina to the batter for extra crunch. Cook the crepes on medium heat with a light brush of oil or ghee, and don’t flip too early. Wait until the edges start to lift and the surface looks dry before turning. For an even crisper finish, let each side cook for a few extra seconds after browning. If you like a really crunchy texture, spread the batter thinner and cook on a well-heated cast-iron skillet.
- Can I prepare the batter ahead of time?
Absolutely! In fact, the batter gets even better when it rests for a few hours because the flavors have time to blend. You can refrigerate the batter in an airtight container for up to 4–5 days. Before using it again, stir it well and add a tablespoon or two of water if it thickens. For longer storage, you can even freeze the batter in portions. When ready to cook, thaw it in the fridge overnight, give it a quick stir, and it’s good to go. This make-ahead option is perfect for busy mornings — just heat the pan and cook fresh crepes in minutes.
- My crepes keep sticking to the pan. What am I doing wrong?
If your crepes are sticking, it’s usually one of three things: the pan isn’t hot enough, there isn’t enough oil, or the batter consistency is off. Make sure your pan is properly preheated before pouring the batter — sprinkle a few drops of water on the surface; if they sizzle immediately, it’s ready. Always brush a thin, even layer of oil or ghee on the surface between each crepe. Avoid over-oiling, though, as that can make the batter slide instead of sticking briefly to form a layer. If your batter is too thick, it may clump and tear; if too thin, it may stick. Adjust with small amounts of water or rice flour until the texture feels right. Non-stick or well-seasoned cast-iron pans work best for this recipe.
- Can I add other vegetables or proteins to the batter?
Yes, and this is one of the best parts about this recipe! You can finely grate carrots, zucchini, or beetroot into the batter for extra nutrition and color. If you want more texture, add chopped bell peppers, green onions, or spinach stems. For a protein boost, mix in a spoonful of chickpea flour or some crumbled tofu directly into the batter. If you eat eggs, you can whisk one into the batter before cooking to make it richer and easier to flip. The recipe is very forgiving, so feel free to experiment — just avoid adding too much water-heavy produce like tomatoes directly into the batter, as it can make it runny.
- How do I store and reheat leftover crepes?
To store leftover crepes, let them cool completely before stacking them. Place a small piece of parchment paper between each crepe to prevent sticking. Store in an airtight container in the refrigerator for up to 3 days. To reheat, place the crepe on a hot skillet for 30 seconds on each side until warmed through. You can also microwave for 15–20 seconds, though reheating on the pan gives better texture. If freezing, stack the crepes with parchment paper between each one and store them in a freezer-safe bag. They’ll keep for up to 1 month. When you’re ready to eat, heat them straight from frozen on a hot pan — no need to thaw. They’ll taste freshly made!
- Are these crepes suitable for kids and picky eaters?
Definitely! These crepes are soft, flavorful, and easy to chew, making them great for kids. You can skip or reduce the chili to keep them mild, and add a pinch of grated cheese or a dollop of yogurt for a fun twist. Kids often enjoy them as small rolls or triangles with ketchup or a mild dip on the side. Since they’re naturally gluten-free and packed with protein and iron, they’re a nutritious choice for lunchboxes or after-school snacks.
These FAQs should make your cooking experience smoother and more enjoyable, especially if it’s your first time trying lentil-based crepes. They’re meant to take the guesswork out of the process and help you achieve perfect results every time.
Final Thoughts
There’s something incredibly comforting about a recipe that feels both simple and nourishing — and these Savory Spinach Lentil Crepes fit that description perfectly. Every bite carries the wholesome goodness of lentils, the freshness of spinach, and the warmth of spices like cumin and ajwain. They’re proof that healthy food doesn’t have to be complicated or bland; it can be beautiful, flavorful, and deeply satisfying. What makes these crepes even more special is how adaptable they are — you can make them crisp and thin for a light breakfast, or thicker and stuffed for a heartier meal. With every batch, you’ll discover new ways to enjoy them, from quick weekday meals to impressive weekend brunches.
If you’ve been trying to incorporate more plant-based meals into your routine, this is the perfect recipe to start with. Lentils are not only rich in protein and fiber but also incredibly versatile, and this dish shows just how easy it is to turn them into something delicious and family-friendly. You can prep the batter ahead of time, keep it in the fridge, and have a fresh, homemade meal ready in minutes — no fuss, no takeout, just wholesome cooking that makes you feel good from the inside out. Whether you serve these crepes with chutney and tea on a quiet morning or fill them with veggies for lunch on the go, they’re guaranteed to bring a little joy to your day.
If you love discovering creative ways to cook with lentils, check out this guide to cooking lentils perfectly every time from Bon Appétit. It’s a fantastic resource for understanding how different types of lentils behave in recipes like this one. And as always, the magic of these crepes lies not just in the ingredients but in the little moments — the sound of the batter sizzling on the pan, the aroma of spices filling your kitchen, and that first golden bite that reminds you why cooking at home is so rewarding.
So go ahead — soak, blend, and cook your way to a breakfast that’s good for the body and soul. Once you make these Spinach Lentil Crepes a few times, they’ll become one of those “I always have the ingredients for this” recipes that never fail to impress. They’re quick, nourishing, and endlessly customizable — the kind of food that connects comfort with nourishment in the best possible way.
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Savory Spinach Lentil Crepes (Moong Dal Chilla) — Protein-Packed Breakfast You’ll Love
- Total Time: 30 minutes
- Yield: 6–8 crepes 1x
- Diet: Vegan
Description
These savory spinach lentil crepes (moong dal chilla) are light, crisp, and packed with plant-based protein. Made from moong dal (split yellow lentils) and fresh spinach, they’re naturally gluten-free, easy to prepare, and perfect for busy mornings or weekend brunch. Serve them hot with chutney, yogurt, or even stuffed with veggies for a wholesome, satisfying meal.
Ingredients
1 cup split yellow moong dal (lentils) — soaked for 4 hours or overnight
1 cup fresh spinach leaves — packed, washed, and chopped
1 small onion — finely chopped
1 green chili or ½ jalapeño — finely chopped (adjust to taste)
2 tablespoons fresh cilantro — chopped
½ teaspoon cumin seeds
¼ teaspoon ajwain (carom seeds) — optional but adds great aroma
¼ teaspoon turmeric powder
¼ teaspoon red chili powder — optional for heat
Salt to taste
1–2 tablespoons rice flour — optional, for extra crispness
½ to ¾ cup water — as needed for blending and adjusting consistency
Oil or ghee — for greasing the pan
Instructions
Soak the Lentils:
Rinse the moong dal several times until the water runs clear. Soak in enough water for at least 4 hours or overnight. The lentils should swell and soften.Blend the Batter:
Drain the lentils and transfer them to a blender. Add spinach, green chili, cilantro, and ¼ cup water. Blend until smooth and pourable, adding more water as needed. The batter should have a pancake-like consistency — thick but easy to spread.Season the Batter:
Transfer to a mixing bowl. Add cumin seeds, ajwain, turmeric, red chili powder, chopped onion, and salt. Mix well. If desired, stir in rice flour for a crispier texture.Preheat the Pan:
Heat a non-stick or cast-iron skillet over medium heat. Lightly brush with oil or ghee. Test the heat by sprinkling a few drops of water — if they sizzle and evaporate, it’s ready.Cook the Crepes:
Pour a ladleful of batter into the center of the pan and spread it outward in a circular motion into a thin layer. Drizzle a few drops of oil around the edges and cook for 2–3 minutes until golden and crisp. Flip and cook for another minute. Repeat with the remaining batter, greasing the pan lightly as needed.
Serve and Enjoy:
Serve hot with green chutney, coconut chutney, or yogurt. For a fuller meal, stuff the crepes with sautéed vegetables, paneer, or tofu and roll them up like wraps.
Notes
Soaking Tip: If you forget to soak the lentils, use hot water and soak for 1 hour — it’ll soften faster.
Consistency Check: Batter too thick? Add a spoonful of water. Too thin? Add a bit of rice flour.
Storage: Batter keeps up to 4–5 days refrigerated. Cooked crepes can be frozen (stacked with parchment paper between each) for up to 1 month.
Variations: Add grated carrots or zucchini for extra veggies. Skip chili for a mild, kid-friendly version.
Serving Ideas: Pair with chutney and chai for breakfast, or wrap with spicy potatoes for a hearty lunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 2 crepes
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 0 mg