Wash the lentils really well by swishing with water, then draining the cloudy lentil water away. Repeat this process at least 2 more times until the wash water stays clear.
1 cup split red lentils
Soak the lentils in fresh water for at least 2 hours; I typically let them soak overnight.
When ready to prepare the crepes, drain and rinse the lentils before adding them to a blender.
Step 2: Prepare Pancake Batter
Add the remaining ingredients to your blender.
1 ½ cup plant-based milk, ⅔ cup oat flour, 2 tablespoons granulated sugar, 1 ½ teaspoons vanilla extract, 1 teaspoon baking powder, ¼ - ½ teaspoon ground cinnamon, pinch of salt
Blend until very smooth. You may need to scrape down the edges once or twice while blending.
Step 3: Cook Pancakes and Serve
Warm a small amount of vegan butter (or margarine or oil) in a large pan over medium heat.
vegan butter
Pour ⅓ to ½ cup of crepe batter into the pan and rotate and/or shake it to spread the batter into the thinnest layer possible.
Cook your crepes for 1-2 minutes on each side, until the batter starts to brown on both sides.
Repeat until the batter is all cooked, making about 8 large crepes.
Serve hot with your favorite toppings (you can also roll fillings into the crepes or fold into quarters and top how you like).
toppings of your choice
Notes
*These can be made without the oat flour if you reduce the milk by ¼ cup.Nutrient analysis performed only on base pancake/crepe recipe only and does not account for additional toppings or fillings of your choice.Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.