"This recipe is excellent. The use of the rehyrdrated mung beans gives the crepe a nutty flavor and enough substance to be light, crisp but not break when folding. And a nice jolt of protein instead of the typical all- rice flour starchfest of other recipes.These will taste like an omelette when done. I have had these crepes many times in authenti"

"Excellent recipe. Can also be made with crabmeat, crisped pancetta or no meat. I usually use whole milk instead of the cream, as my husband finds the cream texture too babyfood cloying. Note also, this soup freezes well."