The Red Lentil Crepes without eggs or flour and obviously without milk are vegan, perfect to fill as you like, rolling them or folding them in half.
Ideal for those following a vegan diet by choice but also for those who are lactose intolerant, have egg allergies, or celiac disease, these vegan lentil crepes will only require lentils (in my case red ones) water, and very little extra virgin olive oil.
With a rustic flavor, these crepes are more substantial than usual crepes, excellent filled with both raw and cooked vegetables, but also with hummus or guacamole.
What can I say? Try them and you will see how delicious they are, now, without further ado, let’s go right under the photo to find out how to prepare these Red Lentil Crepes without eggs or flour, but first take a look below at other crepe recipes you must try 😉.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 8 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Red Lentil Crepes without eggs or flour
- 1.25 cups peeled red lentils (dry)
- 1.5 cups water
- 1.4 tbsp extra virgin olive oil
- 1 pinch salt
Tools
- 1 Blender
- 1 Frying Pan non-stick 22 cm
- 1 Ladle
- 1 Spatula
How to Prepare the Red Lentil Crepes without eggs or flour
Rinse the lentils very well under cold running water then place them in a clean bowl.
Add 1.5 cups of cold water and leave them to soak for 2 hours.
Blend the lentils with the soaking water, the extra virgin olive oil, and the salt until you have a smooth and lump-free mixture.
You will see that the mixture will be quite thick and that’s just fine, heat a non-stick 22 cm diameter frying pan very well.
Grease it with very little oil and spread it with a brush.
Take a ladle of batter, let it fall in the center of the pan and use the back of the ladle to spread it well to reach the edges.
Since it’s quite a thick mixture it does not slide to the edges even if you rotate the pan.
Cook each crepe for 3 or 4 minutes on each side over medium-low heat, turn it gently with a spatula only when the edges detach from the pan and the center is golden.
Cook it also on the other side for another 3 or 4 minutes and as they are ready place them on a plate.
Fill as you like and enjoy.
Storage, advice, and variations for the Red Lentil Crepes without eggs
You can store the crepes in the refrigerator well separated with parchment paper and covered with plastic wrap for 2 days.
Alternatively, you can also freeze them, always separated with parchment paper and inside a freezer bag.
You can flavor the crepes with aromatic herbs☘ to taste, or with half a teaspoon of turmeric or paprika.
They are also excellent filled with a vegan sweet cream or simply with jam.
Other recipes
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FAQ (Questions and Answers)
Can the crepes be frozen?
Yes, you can freeze them after they have cooled, separating them with parchment paper and then placing them inside a freezer bag.
Why do they break when I turn the crepes?
They break when you turn them because they are not sufficiently cooked, they should be golden underneath to be turned gently, I recommend cooking them over medium-low heat maybe 1 minute longer.
