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1
In medium saucepan, combine lentils and 3 cups water and bring to a boil over high heat.
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2
Reduce heat to low, cover and simmer until lentils are just tender, 8 to 10 minutes.
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3
Drain, transfer to medium bowl and set aside.
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4
While lentils are cooking, preapre crepes.
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5
In large bowl, whisk together egg whites and soy milk until well combined.
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6
Whisk in honey, 1 teaspoon sesame oil, sugar and scallions.
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7
Gradually whisk in flour until smooth.
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8
Heat large nonstick skillet or griddle over low heat.
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9
Brush with a little vegetable oil.
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10
When pan is hot, pour 3 tablespoons batter into center of pan and quickly rotate pan to spread batter evenly.
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11
Cook until holes appear on top and underside is light golden brown, about 1 minute.
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12
Turn crepe; cook 1 minute more.
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13
Transfer to platter or sheet of waxed paper; do not stack.
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14
Repeat with remaining batter to make 8 crepes, brushing pan with more vegetable oil between batches.
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15
Set aside.
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16
In small nonstick skillet, cook sesame seeds over low heat, stirring often, until lightly toasted, 2 to 3 minutes.
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17
Remove from heat.
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18
In medium bowl, mix together soy sauce, rice vinegar, lemon juice, cornstarch and remaining 1/2 teaspoon sesame oil; add to sesame seeds.
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19
Return skillet to medium heat and cook, stirring, until mixture comes to a boil and thickens slightly, about 1 minute.
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20
Immediately pour mixture over lentils; stir to combine.
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21
Fill each crepe with 1/4 cup lentil mixture, roll up and serve immediately.
