2-Ingredient Lentil Crepes: the Recipe for Gluten-Free, Vegan, Water Crepes

Red Lentil Crepes are a vegan and gluten-free preparation, a variant of the classic crepes, ideal for filling with vegetable fillings and to be enjoyed for lunch or dinner. The dough will be made without flour, but only with hulled red lentils soaked in water for a couple of hours, and finally blended. Smart, protein-rich crepes prepared with just 1 ingredient, also excellent for breakfast.

What are Red Lentil Crepes

Red lentil crepes are a nutritious and versatile alternative to traditional wheat-based crêpes, ideal for those following gluten-free, vegan diets. Made primarily from red lentils—a staple ingredient known for its high protein and fiber content—these crêpes offer a light, delicate texture and a subtly sweet, nutty flavor. The lentils are soaked, blended with water to form a batter, and then cooked into thin, pliable sheets in a skillet. This simple base lends itself to a myriad of culinary creations, both savory and sweet, accommodating a wide range of fillings and toppings to suit any taste. Red lentil crêpes are not only delicious but also pack a nutritious punch, making them a health-conscious choice for meals or snacks.

Tips and Variations

– To ensure the lentils blend smoothly and the batter achieves the right consistency, soak the lentils for at least 4 hours, or even overnight. This softens the lentils, making them easier to blend and digest.

– For a smooth batter, blend the lentils and water thoroughly until no lumps remain. You might need to stop your blender and scrape down the sides a few times to ensure everything is blended evenly.

– After blending, check the consistency of your batter. It should be similar to a traditional pancake batter—not too thick and not too runny. If it's too thick, add water a little at a time until you achieve the desired consistency.

– While salt is a simple and effective seasoning, don’t be afraid to experiment with other spices and herbs. Adding a pinch of cumin, coriander, or even some finely chopped herbs can elevate the flavor.

– Use a non-stick pan to minimize the amount of oil needed and to prevent sticking. Ensure the pan is well-heated before adding the batter. Cook each crêpe until the edges lift easily and the bottom is golden brown, then flip carefully.

– Fill these crêpes with a mix of sautéed vegetables like spinach, mushrooms, and bell peppers. A dollop of vegan cream cheese or a sprinkle of nutritional yeast can add a creamy texture and cheesy flavor.

– For a sweet version, add a touch of vanilla extract or cinnamon to the batter. Serve the cooked crêpes with fresh fruit, a drizzle of maple syrup, or a sprinkle of coconut sugar.

– For extra texture, you can add a small amount of quinoa or millet to the soaking lentils. These grains will blend up with the lentils and give your crêpes additional body and a slight crunch.

– Experiment with different oils for cooking; coconut oil can add a slight sweetness, ideal for sweet crêpes, while avocado oil is perfect for high-heat cooking of savory ones.

– Add a tablespoon of curry powder to the batter for an Indian-inspired crêpe, or some za'atar for Middle Eastern flair.

Can I Skip The Soaking Process?

The soaking process for the lentils in this crêpe recipe should not be skipped. Soaking the red lentils helps soften them, which is crucial for blending into a smooth batter. If you're short on time, a quick-soak method can be used: boil the lentils in water for a few minutes, then let them stand for about an hour before blending. This method reduces the soaking time significantly while still achieving a consistency similar to the traditional soaking method.

Can I Use Lentil Flour Instead of Split Lentils?

Using lentil flour instead of whole red lentils wouldn't be a straightforward substitution. When you blend whole lentils after soaking them, they retain some texture and volume that contribute to the structure of the dish. Lentil flour, on the other hand, is already finely ground and would absorb water and cook differently, potentially leading to a much smoother or even pastier consistency.

If your goal is to use lentil flour, you might need to adjust the amount of water and cooking time. It could work for a recipe aiming for a batter-like consistency, but for recipes where the texture of whole or split lentils is desired, it's best to stick with the original form of lentils.

More Crepes Recipes You Might Love

Tapioca Crepes

Zucchini Crepes

Chickpea Flour Crepes

How to Store Red Lentil Crepes

You can prepare the Red Lentil Crepes in advance and store them in a closed container with a lid until you are ready to fill them.

Find out how to prepare Red Lentil Crepes by following our step-by-step recipe and advice.

How to Prepare Red Lentil Crepes

Rinse the red lentils under running water, then fill a glass bowl with red lentils and two glasses of water, loosely cover them and let them soak for at least 2 hours. Once the two hours are up, blend the red lentils with a blender until the red lentils' consistency resembles that of pancake batter.

Pour a bit of the batter on a non-stick pan with a drizzle of oil, and spread it with a spoon.

Cook until you see the edges start to lift up, then flip it over with a spatula and keep cooking until it has turned a golden brown.

Stack the red lentil crepes on a plate until you want to fill them with your favorite fillings. Once they're filled, serve and enjoy!