Lentils Water Crepes, a simple alternative

  • 150 gr dried red lentils
  • 150 ml filtered water for soaking


  1. Soak the red lentils in the water overnight or for at least 2 hours. This helps to soften the lentils and prepare them for blending.
  2. Drain the soaking water and add the lentils to a high-speed blender or food processor. Add the 150 ml of fresh filtered water. Blend until you achieve a smooth, creamy batter consistency.
  3. Heat a non-stick pan or skillet over medium-low heat. Lightly grease the pan with a small amount of oil, using a folded paper towel to distribute it evenly.
  4. Pour approximately 1/4 cup of the lentil batter into the pan and use the back of a ladle or measuring cup to spread it out into a thin, even crepe. Cook for about 2 minutes, or until the top surface starts to appear dry.
  5. Gently nudge the edges of the crepe with a thin, non-stick spatula and flip it over. Cook for an additional 1 minute on the other side.
  6. Transfer the cooked crepe to a plate or baking sheet lined with foil or parchment paper. Repeat the process with the remaining batter, stacking the crepes as you go. The steam will help them become pliable and stretchy.
  7. Enjoy your Lentil Crepes immediately.

Serving Suggestions:

At Three Farms Island, we recommend filling your Lentil Crepes with various fresh, seasonal ingredients. Try sautéed vegetables like spinach, mushrooms, and bell peppers, tomatoes and garlic. Enjoy