Lentil crepes

Name: Lentil crepes
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: Peeled red lentils 1 cup; Cornstarch 10 tbsp; Water 1 ¼ cup; Extra virgin olive oil 3 ½ tbsp; Nutritional yeast (optional) 1 tbsp; Fine salt to taste; Cherry tomatoes 3.5 oz; Brown sugar ½ tsp; Extra virgin olive oil to taste; Fine salt to taste; Balsamic vinegar 1 spoonful; Plant-based cheese spreadable 5.5 oz; Zucchini 1.7 cups; Arugula 1 cup; Fine salt to taste; Extra virgin olive oil to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 35 min
Serving: 4
Cost: Low
Note + soaking time for the lentils (overnight)

PRESENTATION

Recipe by
Dispensa Vegana

Lentil Crepes drop every conventional crêpe foundation — no eggs, no milk, no wheat flour — and replace it with a batter built from hulled red lentils, water, cornstarch, and a drizzle of extra-virgin olive oil. Red lentil crepes made this way are naturally vegan and gluten-free, and the lentils bring a quiet richness along with a good amount of plant protein. A tablespoon of nutritional yeast is optional but worth adding for a deeper, more savory finish that rounds out the batter without overpowering it.

These turn out soft enough to fold around whatever the season offers, yet sturdy enough to hold their shape and serve at room temperature — which makes them a practical choice for lunch, a vegetarian dinner, or a relaxed brunch. This version fills them with grilled zucchini, caramelized cherry tomatoes, arugula, and spreadable plant-based cheese, a fresh and colorful combination that suits warm-weather cooking particularly well. The filling works as a starting point too: once you have the batter down, the crepes adapt easily to whatever you have on hand.

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

Preparation

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!