Red Lentil Crepes

Author

Helen Park

Servings

12 crepes

Category

Appetizer

Ingredients

• 1 cup red lentil soaked overnight in 2 cups of water
• 1 tsp fine sea salt
• ½ tsp black pepper
• 2 Tbsp chickpea flour
• 1 Tbsp Curcumade blend
• Oil for cooking crepes
• -
• Zucchini Version - for every 4 crepes
• Season the zucchini and roast in the oven at 400°F for 10 minutes or until just tender
• 1 cup sliced zucchini
• 2 Tbsp olive oil
• 1/2 cup labne
• 1/2 cup makrut lime vinaigrette (aka Liquid Gold)
• 1/4 cup basil leaves
• 1 cup cherry tomato
• Fleur de sel
• -
• Blend ingredients in a blender until smooth
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/4 cup honey
• 1/2 tsp fine sea salt
• 1 ½ tsp crushed Market Lime Leaf or 12 whole dried leaves (stems removed)
• 1/4 cup Curcumade blend

Directions

1. Blend the lentils and soaking water with salt, black pepper, chickpea flour, and Curcumade.
2. Into a hot nonstick pan, heat some olive oil and cook the crepe batter 1/4 cup at a time.
3. Let the edges get a little crispy before flipping and go for it.
4. For every 4 crepes, season 1 cup of sliced zucchini and roast until tender
5. Top the crepes with the zucchini, labne, and Makrut lime vinaigrette.
6. Finish with fresh basil, heirloom tomatoes, and fleur de sel!