Lentil Crepes
Savory and healthy lentil crepes, perfect for a nutritious breakfast or light meal.
Equipment
- 1 Blender For mixing the batter.
- 1 Non-stick pan For cooking the crepes.
Ingredients
Crepe Batter
- 1 cup red lentils Rinsed well
- 1.5 cup water
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Filling (optional)
- 1 cup spinach Chopped
- 0.5 cup mushrooms Sliced
- 0.25 cup onion Diced
Instructions
- In a blender, combine the rinsed red lentils, water, olive oil, salt, and pepper. Blend until smooth.
- Let the batter rest for at least 15 minutes. This allows the lentils to absorb more water, resulting in a better crepe texture.
- Heat a lightly oiled non-stick pan over medium heat. Pour 1/4 cup of batter onto the hot pan, swirling to spread it into a thin circle.
- Cook for about 2-3 minutes on each side, or until golden brown. Repeat with the remaining batter.
- While the crepes are cooking, sauté the spinach, mushrooms, and onion in a separate pan until tender.
- Fill the crepes with the vegetable mixture, or serve plain with your favorite toppings.
Notes
These crepes are gluten-free and vegan. You can add different spices or herbs to the batter for added flavor.