MINNIE'S CRISPS

 Minnie's crisps

I spent the day making attempts at these bean crisps that our friend Minnie makes.

By the end of the day, I think I have the procedure down.

Basically, this is half pigeon peas and half red lentils, soaked overnight, blended in a blender with spices, dropped on a non stick pan and cooked at medium heat, turning often, until they are crispy discs.

My first attempt was made with too thick a batter. It came out bready, not crispy (middle photo). So, I watered the batter down a bit and finally seemed to get the right batter consistency. I found it cooked best at exactly the medium setting on the stovetop. It requires a good bit of turning.

I did not have the spices Minnie used, and I tried a couple others, including everything bagel for a mix of seeds. However, mine are a bit bland. The next batter I'll make with more spice. I'm going shopping tomorrow.

These crisps are made just in the nonstick pan with no fat or oil.

So, they are great as a morning bread substitute that matches my diet.

I love this new nonstick pan.

UP NORTH VERSION

6/20/2022

Put one cup each of the beans in the large bullet blender. Covered with water up to the tips of the spinning blade. Put in refrigerator overnight.

It really soaked up the water and I added all I could. Next time just use half a cup of each.

I could not get anything like the crisps, just a bread like pancake. On the griddle they may not cook as they so on a no stick pan. Oh, well, they taste okay, just no crisp.