crepes de lentilhas
Ayurveda | Dairy Free | Gluten Free | Vegan

Red Lentil Crepes

Ingredients:

Red Lentil Crepes

  • 1 cup red lentils (washed and soaked overnight if possible, otherwise 30-45 mins is fine)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp cumin powder
  • a pinch of asafoetida
  • 1 teaspoon turmeric powder
  • 1/2 clove garlic
  • 1 small piece of ginger
  • 4 tsp chickpea flour
  • 1 cup water (you might need less, for blending)
  • oil or frying the crepes
  1. Drain the lentils but save a little of the water and place them in a blender along with the rest of the ingredients except the water and oil. Blend until smooth. Add more water until nice and smooth. The batter should be a pourable consistency, like a. crepe batter. Keep adding water as needed.
  2. heat a little oil on a non stick pan.
  3. Pour a ladle full of the batter into the center and using the back of the ladle, spread the mixture out in a circular motion. Allow to cook for a minute or so on a medium. heat. you should d see some bubbles forming on the surface. Then flip the crepe and cook for another minute or so on the other side.
  4. Keep the cooked crepes in a stack in a warm oven while you make the rest.
  5. You can using any filling you like.
  6. If you’re enjoying this for breakfast or bunch, avocados with a little hummus work well as a filling as do any other sautéed veggies.
Starter
Ayurveda, Dairy Free, Gluten Free, Vegan

Method:

Red Lentil Crepes

  • 1 cup red lentils (washed and soaked overnight if possible, otherwise 30-45 mins is fine)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp cumin powder
  • a pinch of asafoetida
  • 1 teaspoon turmeric powder
  • 1/2 clove garlic
  • 1 small piece of ginger
  • 4 tsp chickpea flour
  • 1 cup water (you might need less, for blending)
  • oil or frying the crepes
  1. Drain the lentils but save a little of the water and place them in a blender along with the rest of the ingredients except the water and oil. Blend until smooth. Add more water until nice and smooth. The batter should be a pourable consistency, like a. crepe batter. Keep adding water as needed.
  2. heat a little oil on a non stick pan.
  3. Pour a ladle full of the batter into the center and using the back of the ladle, spread the mixture out in a circular motion. Allow to cook for a minute or so on a medium. heat. you should d see some bubbles forming on the surface. Then flip the crepe and cook for another minute or so on the other side.
  4. Keep the cooked crepes in a stack in a warm oven while you make the rest.
  5. You can using any filling you like.
  6. If you’re enjoying this for breakfast or bunch, avocados with a little hummus work well as a filling as do any other sautéed veggies.
Starter
Ayurveda, Dairy Free, Gluten Free, Vegan
Back
Share On Facebook
Share Via Email
Share On X
Print

More Recipes

GREEN LENTIL PESTO  

GREEN LENTIL PESTO  

GREEN LENTIL PESTO 100 gr split green lentils1 bunch basil50 gr olive oilground pepper100 gr pine nuts (or other dried fruit,)grated cheese or brewer's yeast (veg.) Cook the lentils according to the time indicated on the package, then drain them well but do not cool...

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing 1 handful of spinach2 tablespoons coral lentils1 carrot½ teaspoon cumin1 dessert spoon olive oil2 tablespoons of natural yogurt1 tablespoon sunflower seedsJuice of half a lemonSaltBlack pepper Preheat the oven to 180C.Slice the...

LENTIL BOLOGNESE  

LENTIL BOLOGNESE  

LENTIL BOLOGNESE 400 gr cooked lentils1 can of unsalted crushed tomato2 carrots1 onionolive oilfresh basilground pepper Start by frying the finely chopped onion, when it is golden brown add the diced or sliced carrots and cook until tender.Then add the crushed tomato...