Breakfast Crêpes with Cinnamon-Orange Honey ​

With rice and beans as the primary ingredients, this delicate pancake offers a healthy dose of protein and fiber to help you start your morning strong. The orange honey syrup brightens it with a taste of sweet sunshine. It takes only a little forward planning, as you want to mix the dough the evening before to wake up to a batter ready to ladle.

SERVES 4

Prep time: 5 minutes, plus 8 hours to soak and 6 hours to stand
Cook time: 25 minutes

FOR THE CRÊPES

1 cup rice
1/2 cup mung dal
Pinch salt (pink, mineral, or sea)
2 cups water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon ghee, plus more as needed

FOR THE CINNAMON-ORANGE HONEY

Juice of 1 orange
1/4 cup raw honey
1/2 teaspoon ground cinnamon

TO MAKE THE CRÊPES

1. Combine the rice and dal in a large bowl. Cover with 3 inches of water and let soak for 8 to 10 hours.
2. Drain the rice and dal, and transfer to a blender or food processor. Add the salt and water. Blend until smooth.
3. Transfer the mixture back to the bowl, cover the bowl with a towel, and let stand 6 to 12 hours, or overnight.
4. The batter should be slightly bubbly. Stir in the cinnamon and cardamom and mix well.
5. Preheat the oven to warm or its lowest setting. Melt the ghee in a large skillet over medium heat.
6. When the skillet is hot, spoon in a ladle-full of batter. Quickly swirl the batter around the pan to coat the base evenly and thinly. Cook for 2 to 3 minutes, until the crêpe is golden on the bottom. Carefully flip the crêpe and cook for 1 minute more, until both sides are golden.
7. Slide the crêpe onto a baking sheet and place it in the oven to keep warm.
8. Repeat steps 6 and 7, adding more ghee to the skillet as needed for the remaining crêpes. The batter should make 6 to 8 crêpes, depending on your skillet size.

TO MAKE THE CINNAMON-ORANGE HONEY

1. In a small bowl, whisk the orange juice with the honey and cinnamon until well blended.
2. Pour over the crêpes to serve.

Serving tip: Pair your crêpes with half a grapefruit for a citrusy start on a spring morning, or lather them with almond butter in autumn. Serve the crêpes with lunch instead of bread in any season, or dip them in hummus, avocado mash, or plain yogurt for a snack. For an elegant dessert, layer each crêpe with sliced fresh fruit or spoon fruit compote over it while it cooks, drizzle with maple syrup, then fold in half and serve piping hot.

For pitta, use maple syrup instead of honey.