Scallion Crêpes with Red Lentils

Rinse red lentils under cold water until the water runs clear, then drain well and set aside.

Combine egg whites, soy milk, honey, dark sesame oil, and sugar in a bowl and whisk until well blended.

Sift all-purpose flour into the wet ingredients and stir until a smooth batter forms, then fold in the thinly sliced scallions.

Cook rinsed red lentils in boiling salted water for 15-18 minutes until tender but not mushy, then drain and keep warm.

Heat a non-stick crêpe pan or 8-inch skillet over medium-high heat and lightly brush with vegetable oil.

Pour ¼ cup of batter into the center of the hot pan and immediately tilt and swirl the pan to spread the batter into a thin, even circle.

Cook the crêpe for 1-2 minutes until the bottom is set and lightly golden, then carefully flip and cook the other side for another 30-45 seconds until just set.

Transfer the cooked crêpe to a plate and repeat the process with the remaining batter to make 8 crêpes total, lightly brushing the pan with oil between each one.

Whisk together reduced-sodium soy sauce, rice vinegar, fresh lemon juice, and cornstarch in a small bowl until the cornstarch is fully dissolved.

Heat the sauce mixture in a small saucepan over medium heat, stirring constantly until it thickens slightly, about 1-2 minutes.

Divide cooked red lentils among four plates and top each with two warm crêpes, then drizzle with the warm sauce.

Sprinkle sesame seeds over the crêpes and serve immediately while still warm.