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Breakfast Crêpes with Cinnamon-Orange Honey ​

Ayurveda Breakfast Crepes

An excerpt from Ayurveda Cooking for Beginners: An Ayurvedic Cookbook to Balance and Heal 

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. 


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


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 


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


  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.


  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 Seasonal Fruit Compote (page 89) over it while it cooks, drizzle with maple syrup, then fold in half and serve piping hot. 

Season Year-round 

Dosha All. For Pitta, use maple syrup instead of honey. 

Ayurveda Cooking for Beginners: An Ayurvedic Cookbook to Balance and Heal by Laura Plumb will be published on February 13, 2018 and is available for pre-order here.

Laura Plumb

Laura Plumb is a practitioner and teacher of Ayurveda, Yoga and Jyotish. She is the writer of the book, Ayurveda Cooking for Beginners, and the writer and host of the international 58-part TV series VedaCleanse, with recipes and daily practices for seasonal wellness. She is also the writer and host of the 12-part series Divine Yoga. Laura leads trainings and retreats internationally, and offers online seasonal cleanses and courses. You can learn more about her at and get more Ayurvedically inspired recipes on her blog:

Learn with Laura! 

Register now for Laura's new online course, Introduction to Ayurvedic Cooking, complete with videos, quizzes, and informative PDFs with beautiful photographs.


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