Lentil crepes
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 35 min
- Serving: 4
- Cost: Low
- Note + soaking time for the lentils (overnight)
PRESENTATION
And Red lentil crepes are something special—seriously. And they bring a fresh twist to your breakfast or lunch. These crepes really stand out because, and here's the thing, there's no wheat, no eggs, and no dairy—just pure red lentils, a touch of corn starch, olive oil, and a sprinkle of nutritional yeast for that savory goodness. You end up with gluten-free crepes that are not just easy to whip up but also packed with protein, thanks to the lentils. People love these soft and flexible crepes. Really, they pair with all sorts of fillings.
Grilled zucchini, juicy cherry tomatoes, peppery arugula, or a generous spoonful of vegan cream cheese—there are so many options. So so many. These red lentil crepes can become an exciting meal just like that. Serve them warm, but to be honest, they're delicious even at room temp, making them perfect for meal prepping, picnics, or just a quick, healthy bite at home.
A lot of folks dig these vegan crepes for brunch or a light dinner, stuffing them with fresh veggies. And the flexibility? Which is great. No right or wrong way to fill them, plus you can swap ingredients based on what you have or what you're in the mood for. Compared to classic crêpes, these are definitely more moist and satisfying for anyone avoiding gluten or animal products. They're just as golden and satisfying with every bite.
People on plant-based diets really appreciate how high-protein crepes like these keep you full without feeling heavy. It's easy to see why these plant-based crepes are a favorite on dinner tables and in lunchboxes. And you know what? With all the ways you can mix things up, whether you go simple with just greens or get fancy with caramelized veggies and creamy spreads, these savory gluten-free crepes offer a fresh, healthy twist that's a bit crispy on the edges. They're a nutritious and versatile option anytime you're craving something a little different and satisfying.
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INGREDIENTS
- For 4 crepes
- Peeled red lentils 1 cup (200 g)
- Cornstarch 10 tbsp (80 g)
- Water 1 ¼ cup (300 g)
- Extra virgin olive oil 3 ½ tbsp (50 g)
- Nutritional yeast 1 tbsp (5 g) - (optional)
- Fine salt to taste
- For the cherry tomatoes
- Cherry tomatoes 3.5 oz (100 g)
- Brown sugar ½ tsp
- Extra virgin olive oil to taste
- Fine salt to taste
- Balsamic vinegar 1 spoonful
- For the filling
- Plant-based cheese 5.5 oz (160 g) - spreadable
- Zucchini 1.7 cups (200 g)
- Arugula 1 cup (20 g)
- Fine salt to taste
- Extra virgin olive oil to taste
How to prepare Lentil crepes
To make the lentil crepes, first rinse the lentils under running water, then put them in a bowl 1 and cover with boiling water 2. Leave them to soak overnight. After soaking, start preparing the filling: trim the zucchini and slice them lengthwise into thin slices 3.
Lay the zucchini slices in a nonstick skillet with a drizzle of hot oil 4, then season with salt 5. Grill the zucchini over high heat for a couple of minutes per side 6.
Meanwhile, halve the cherry tomatoes 7. Put the tomatoes in a pan and season with oil 8, salt 9 and brown sugar.
Add the balsamic vinegar 10 and cook over medium-high heat on both sides until caramelized 11; this will take about 10 minutes. While the tomatoes cook, prepare the batter: drain the lentils and transfer them to a tall, narrow container 12.
Add the nutritional yeast (if you don't have it you can omit it) 13, the cornstarch 14 and the water 15.
Also add the oil 16 and salt. Blend with an immersion blender 17 until you obtain a smooth, fluid batter 18.
You're ready to cook the crepes: heat a drizzle of oil in a nonstick skillet about 9.5 in in diameter 19, pour a ladleful of batter into the center and tilt the pan to distribute the mixture evenly. Cook over moderate heat for 2–3 minutes 20, then gently flip it using a plate or a lid and finish cooking on the other side 21.
Stack the crepes as they are ready 22. Once cooked, you can fill your lentil crepes: spread the plant-based spreadable cheese over half of each crepe 23, then add a handful of arugula 34.
Fill with the cherry tomatoes 25 and the grilled zucchini 26. Fold in half and proceed the same way with the rest. Your lentil crepes are ready to enjoy 27!