Vegan Red Lentil Crepes with Charred Cabbage
These amazing crepes are made from red lentils. They are very simple to make, tasty, high protein and gluten-free. You’ll love them!
Ingredients
For the crepes
- 200 g red split lentils rinsed well
- 1 tsp sea salt
- 1 tsp baking powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tbsp apple cider vinegar
- 250 ml water
- Optional - Handful fresh coriander
For the charred cabbage
- 1 small head green cabbage
- Dressing
- 3 tbsp olive oil
- 1 tsp sea salt
- 2 tbsp balsamic vinegar
- 2 tsp maple syrup
- 1 sprig fresh thyme
For the toppings
- Hummus
- Gomashio
- Chilli oil
Instructions
To make the crepes
- Add the rinsed lentils to a bowl and pour boiling water over to cover completely.
- Soak for at least 3 hrs (or overnight), then rinse and drain well.
- Add the lentils along with the other ingredients to a food processor and blitz to a creamy batter.
- Pre-heat a non-stick frying pan to medium and add a little oil.
- Add a ladle of the batter and swirl to create the crepe.
- Allow to cook for 2-3 minutes until the crepe bubbles and comes away easily at the corning.
- Flip and cook on the other side for a minute.
- Repeat with the remaining batter.
To make the charred cabbage
- Pre- heat your oven to 180c
- Slice the cabbage in half (through the root so it holds together)
- Continue cutting until you have 10 wedges.
- Now mix the dressing ingredients in a jar.
- On a pre- heated griddle pan, add the slices of cabbage a few at a time. Char on both sides, then add them to a high sided baking tray.
- Pour the dressing over the top.
- Roast for 35 minutes or until soft on the inside and charred on the outside.
Notes
Serves 4-6