The Flourless Filled Lentil Crepes with ricotta and ham (raw or cooked) are perfect for a hassle-free dinner, ready in no time and very tasty.
A truly delicious recipe that can also be prepared in advance and filled just before serving, these flourless red lentil crepes are also ideal for those who are gluten intolerant as lentils are naturally free of it.
You can of course vary the filling to your liking, for example, if you want them to be strictly vegetarian, you can use grilled vegetables and eliminate the ham.
If you like crepes, here are more delicious ideas to prepare them, and then, as always, right after the photo, we’ll discover how to prepare the Flourless Lentil Crepes!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Flourless Lentil Crepes
- 1 cup red split lentils (dry)
- 1.7 cups ml water
- 1 egg (medium)
- 0.5 cups ml milk (any preferred, also plant-based)
- 2 pinches salt
- 1 tablespoon extra virgin olive oil
- 5.3 oz g prosciutto (raw or cooked)
- 8.8 oz g ricotta
- 1 sprig basil
- to taste black pepper
Tools
- 1 Crepe Pan
- 1 Blender
Preparation of Flourless Filled Lentil Crepes
To prepare the Flourless Lentil Crepes, first put the dry red split lentils in the blender along with the 1.7 cups of water and blend.
Blend until you see a smooth mixture, then incorporate the egg, milk, extra virgin olive oil, and salt, blending again to incorporate everything.
Heat a crepe pan or any non-stick pan very well, slightly moistening it with a little oil distributed with a paper towel.
Using a ladle, take the mixture and distribute it well by rotating the pan.
As soon as you see the edges separating (3 or 4 minutes), use a spatula to flip the crepe.
Then cook it on the other side over medium-low heat for another 3 or 4 minutes, remove it and place it on a plate.
Continue until you finish the batter, trying to stir it before each ladling as it tends to settle at the bottom and remain liquid on the surface.
With these quantities, you will get about 6 crepes with a diameter of approximately 8.7 inches.
Once all the crepes are ready, focus on the filling, so in a small bowl, work the ricotta to make it creamy, season with freshly ground black pepper.
Chop the basil leaves after washing and drying them very well, and add them to the ricotta.
I did not use salt since both raw and cooked ham are very flavorful, but if you prefer, you can salt the ricotta.
Then take each crepe and spread the ricotta gently over the entire surface.
Cover half of the crepe with raw or cooked ham of your choice and fold in half.
Decorate with a few basil leaves and serve.
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How to store the Flourless Lentil Crepes
You can store them without filling, laid flat on a plate and covered with plastic wrap in the refrigerator for 1 day.
If they are already filled, store them in a container in the fridge tightly closed for 1 day.
FAQ (Frequently Asked Questions)
Can I replace red lentils with green ones?
Unfortunately not, you need the red split lentils.
What can I substitute ricotta with?
You can substitute ricotta with robiola or stracchino or any other soft cheese well worked with a fork.
What else can I fill them with?
You can fill the flourless lentil crepes with grilled vegetables of your choice, always with a soft cheese spread underneath.
Or with raw vegetables like salad and cherry tomatoes, possibly dressed with a spoonful of basil pesto.
