I’ve been making these South Indian Crepes called dosa from a beautiful book by Anupy Singla called Indian for Everyone. Note: this is a fermented recipe, and therefore is not Migraine-Plan-friendly until you test it. However, they are super-easy to make and the batter can be frozen. There’s just 2 days (or so) of hands-off time while you let the batter sit out and ferment. You can swap out a variety of lentils, split peas, dal, and grains, so it’s super-adaptable for this period of time when people are shopping way less and staying home and cooking.
You soak a combination of grains and lentils in water overnight, then blend together with spices and small amount of pre-cooked grains. That’s the dosa batter. Then you let that ferment overnight in a slightly-preheated oven. The batter doubles in size and gets bubbly and flavorful. You cook them like crepes (or pancakes), using a great trick: the cut end of an onion to evenly coat the pan with oil. It keeps the dosa from sticking and adds lovely flavor. I usually make 4 dosa at a time, so I put the onion end in the fridge for the next day.
Let me know if you try it!