Red lentil crepes peeled were a wonderful and delicious discovery for me, super easy to make and so tasty and nutritious!
Without eggs, flour, or fats, we only need two ingredients to prepare them: lentils and water!
Low glycemic index and much more digestible than many other legumes, peeled red lentils are very versatile in the kitchen and especially cook in no time and do not require soaking.
To make our recipe, however, we do not have to cook the lentils, but we must soak them for at least 2 hours, then blend them with an immersion mixer and prepare the crepes.
To fill them you only need a pinch of imagination; I opted for grilled zucchini, mixed greens, and tomatoes.
So prepare the red lentil crepes to bring a tasty and light dish to the table!
READ THE FAQ AT THE END OF THE RECIPE TO CLARIFY YOUR DOUBTS
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 2 Minutes
- Portions: 6 small crepes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 71.00 (Kcal)
- Carbohydrates 8.70 (g) of which sugars 0.00 (g)
- Proteins 3.30 (g)
- Fat 2.87 (g) of which saturated 0.42 (g)of which unsaturated 0.23 (g)
- Fibers 1.49 (g)
- Sodium 55.53 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.53 oz peeled red lentils
- 0.85 cup water
- 1 pinch fine salt
- extra virgin olive oil (to grease the pan)
Steps
– Place the peeled red lentils in the glass of the immersion mixer or in a container; add water and let them soak for about 2 hours (or more if needed)
– After the time has passed, the lentils will have absorbed all the water, so we will blend them with the mixer. Before reducing them completely into batter, add a pinch of salt.
– Heat the pan greased with a little oil and pour a ladleful of batter, trying to spread it as much as possible (if you find it too thick, thin with a little water before cooking and mix). Flip after about 2 minutes only once.
– Grease the pan with a drop of oil before each cooking.
FAQ (Questions and Answers)
If you have doubts and can’t find an answer, feel free to ask me here or on social media.
– Can I use regular lentils too?
These crepes should ONLY be made with red lentils.
– Can I season the batter?
Yes, you can add pepper or turmeric or your favorite spices.
– Can they be frozen?
Yes, place them in a container separating each with a sheet of parchment paper.
