Lentil Crepes
Savory and healthy lentil crepes, perfect for breakfast, lunch, or dinner. These crepes are packed with protein and fiber, making them a nutritious and delicious meal option.
Equipment
- 1 Blender
- 1 Non-stick skillet or crepe pan
- 1 Measuring Cups and Spoons
Ingredients
Crepe Batter
- 1 cup red lentils rinsed
- 1.5 cups water
- 0.25 cup nutritional yeast (optional, for cheesy flavor)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Filling Suggestions (optional)
- Sautéed vegetables (spinach, mushrooms, onions, peppers)
- Avocado slices
- Salsa
- Hummus
- Vegan cheese shreds
Instructions
- Combine all crepe batter ingredients in a blender and blend until smooth. Let the batter rest for at least 15 minutes (or up to a few hours) to allow the lentils to soften further.
- Heat a lightly oiled non-stick skillet or crepe pan over medium heat. Pour about 1/4 cup of batter onto the hot pan, swirling to create a thin, even circle.
- Cook for 2-3 minutes on the first side, or until the edges are set and the crepe easily releases from the pan. Flip and cook for another 1-2 minutes on the other side.
- Remove the crepe from the pan and set aside. Repeat with the remaining batter, stacking the crepes as you go. Fill the crepes with your desired fillings and serve immediately.
Notes
These crepes are best served warm and fresh. You can store leftover crepes in the refrigerator for up to 3 days. Reheat them in a skillet or microwave before serving.