Learn to make vegan lentil crepes, a healthy Italian dish.

Crespelle di Lenticchie

Explore the delightful world of Italian recipes with our vegan lentil crepes, known as ‘Crespelle di Lenticchie’. These gluten-free crepes are packed with plant-based protein. Unlike traditional savory crepes, these are made without eggs, milk, or wheat flour. The batter consists of red lentils, water, corn starch, extra virgin olive oil, and optional nutritional yeast for added flavor.

Soft, tasty, and versatile, these vegan lentil crepes can be filled with your favorite ingredients. In this version, we offer a fresh and colorful filling of grilled zucchini, caramelized cherry tomatoes, arugula, and vegan cream cheese, perfect for the warmer months.

Prepare these lentil crepes for a light yet nutritious lunch, a vegetarian dinner, or a savory brunch. They’re excellent served warm or at room temperature and are so delightful and wholesome that you’ll want to make them often and enjoy them in various ways!

Try also chickpea crepes and other alternative recipes for making crepes:

• Oat Crepes
• Egg-Free Crepes
• Milk-Free Crepes
• Gluten-Free Crepes
• Butter-Free Crepes

Ingredients

• 200g red lentils, hulled
• 500ml water
• 50g corn starch
• 2 tbsp extra virgin olive oil
• 1 tbsp nutritional yeast (optional)
• Salt to taste

Instructions

1. Rinse the red lentils and soak them in water for at least 2 hours.
2. Drain and blend the lentils with fresh water until smooth.
3. Add corn starch, olive oil, nutritional yeast, and salt to the lentil mixture.
4. Heat a non-stick pan and pour a ladle of batter, spreading it evenly.
5. Cook each side for 2-3 minutes until golden brown.
6. Fill with your chosen ingredients, such as grilled zucchini, cherry tomatoes, arugula, and vegan cream cheese.

Total Time

Preparation: 20 min

Cuisine

Italian