Lentil Crepes

I'm not exactly a red lentil addict, but I did buy a 1 lb bag of them only three months out from Passover.  (PS: had to get those at Ralphs, too.  The other markets only had $6/lb brands.)  I randomly googled "lentil crepes" one afternoon, and this came up.

Upbeet Dietician's recipe is not the same as Dosa, the Indian lentil-rice crepe.  This one only has lentils, and it isn't fermented.  She advertises it as GF, vegan, and paleo-friendly.  I was just looking for a healthier option after finishing the last of the Christmas roast.

I'm not posting a filling recipe because these are highly versatile.  They can be a substitute for tortillas on Taco Tuesday, swapped out for pitas, or rolled into proper crepes.  I filled them with spring mix, oven-dried tomatoes, and fried eggplant.  The sauce is Greek yogurt flavored with curry spices.

The spices in the batter are up to you.  I skipped the curry because it was already in the dressing and went for more basic American flavors, plus a little cumin for kick.  I've scaled down the recipe for my standard 4-serving amounts, assuming 1/4 C dry lentils as a serving and two crepes per person.

1 C dry red lentils
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp celery salt
1/4 tsp ground black pepper
oil for frying

1.  At least 4 hours ahead, and preferably overnight, sort and rinse lentils.  I was surprised how much milling dust there was.  I changed the water four times before deciding a little cloudiness was no big deal.  Add water to cover by 2" and set at room temperature.

2.  The lentils are soaked when there isn't much water left above them and the beans themselves are split.  Drain and rinse again, then place in the blender.

3.  Add all the spices and 2 C water to the lentils in the blender.  Pulse at first to combine, then let it run into something that looks like pancake batter.  Keep the blender plugged in.  The batter is going to separate as it sits between crepes, and the easiest way to stir it is to pulse a few times.

4.  Preheat a non-stick 8" egg skillet over medium-high heat.  Add a teaspoon or so of oil and swirl to coat.  Pour 1/3 C batter into center of pan and swirl to spread around until it sets.  Cook until the bottom is crisp and easily separates from the pan.  Flip and cook the other side until done, about 2 minutes.

5.  Set finished crepe in a warm place, like a low oven, to wait for its brethren.  Re-oil pan and go at it again, remembering to pulse the batter each time.  If it gets too hard to swirl the batter before it sets, lower the heat.  If the bottoms keep sticking to the pan, or the crepe tears, the heat is too low.  If you want a thinner crepe, beat in more water.  This will change your yield.

6.  Serve hot with filling of choice.  Leftovers can be reheated in the same skillet or the microwave.  The latter will yield a more pliable crepe.

Makes about 8, or 4 servings

Difficulty rating  :)