Remember the gorgeous flatbread I created a few weeks ago? I’ve made it a few times since, and had a hunch that I could adapt it slightly to make a simple crepe batter.
Now you have this tasty, easy and versatile wrap you can cram with whatever strikes your fancy. I packed mine with lightly cooked spinach and avocado slices, then topped it with salsa. I’ve got some more ideas below – what would you add to the list?
This crepe is gluten-free, dairy-free, grain-free, soy-free, nut-free and egg-free. Plus, it’s flexible enough that you could spread it thinly with something like hummus, lentil pecan paté or pesto, roll it up tightly and munch on it as a snack.
What? I’m awesome? Aw, shucks (blushing).
* Spice combos: cumin, coriander and cayenne; onion and garlic powder; basil, oregano and parsley; fenugreek and onion powder.
* Filling ideas: Sautéed onions and mushrooms; pesto and arugula; sautéed kale and garlic; salsa, guacamole and chopped cucumber; roasted red pepper and hummus, shredded carrots and raisins; lentil pecan paté; roasted butternut squash and sweet potato; kale and olive tapenade.
Red Lentil Crepes
gluten-free, dairy-free, vegan, soy-free, grain-free, five ingredients or less
1/2 cup red lentils, soaked for a couple of hours
1 cup water
pinch of salt
olive oil, for the pan
Drain your lentils in a fine mesh strainer and rinse well, then add them to a blender with the water. Blend until smooth.
Lightly oil a non-stick pan and turn the heat to medium. When the pan is hot, spoon a half cup of batter into the pan and gently swirl it until the crepe is about six inches wide. Don’t make it too large, as that will make it more challenging to flip.
Cook for 3-4 minutes, then flip the crepe and cook for 3-4 minutes on the other side.
Remove the crepe from the heat, then repeat the process with the remaining batter. I got four crepes, but that may vary depending on how large you make yours.
Heap the crepes with your choice of filling, then serve.