Today I prepared the Lentil Crepes, I still had half a pack to finish and here they are ready in no time. These crepes are made without the use of milk, flour, and eggs, therefore they are certainly suitable for those with these intolerances, or who choose a different diet. I’m talking about vegans or vegetarians. You can fill them with whatever you want, such as cold cuts or cheese, for a vegan or vegetarian version use vegetables. Below are other stuffed crepes proposals.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6/8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring, All seasons
Lentil Crepes Ingredients
- 5.3 oz red split lentils
- 1.5 cups water
- 1 pinch salt
Lentil Crepes Tools
- 1 Bowl
- 1 Blender
- 1 Pan
Lentil Crepes Steps
Wash the lentils thoroughly under running water by placing them in a sieve to remove any impurities.
Then put the washed lentils in a bowl, cover them with water and leave to soak for 2 hours.
After 2 hours, take the immersion blender and start blending the lentils and water very well. If you don’t have an immersion blender, use a regular blender and blend for at least 1 minute.
Add the salt and blend again until you get a fairly smooth and creamy mixture.
Heat a non-stick pan 8/9.5 inches on the stove, lightly grease it with a little oil, removing the excess with a paper towel, pour a small amount of batter into it, let the mixture slide across the bottom of the pan, then cook for about 4 minutes on one side and when you see the edges starting to peel away, use a spatula to flip it and cook for 4 minutes.
Continue until the batter is finished. Once cooked, place them on a plate.
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Now you can fill them with whatever you like, such as these with cooked ham and mozzarella. You can also, once filled, put them in a warm oven for a few minutes to melt the mozzarella.
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