Creppes with lentil flour

Creppes with lentil flour

These creppes made with red lentils with black sesame seeds are a vegan recipe, gluten free and a good option for any meal of the day. You may stuff them with different salads, creams or pates; you can also use them to garnish soups and rice. These red lentils creppes are easy and fast to make, and they give an extra taste to any meal.


  • 2.822 oz. of organically grown red lentils flour from El Granero Integral
  • 0.761 cup of water
  • 1 tablespoon of organically grown black sesame seeds from El Granero Integral
  • A pinch of salt
  • 1/4 teaspoon of garlic and onion powder (optional)


Combine all the ingredients and beat with an eggbeater until there are not any lumps.
In a small pan, heat a little bit of extra virgin olive oil and remove the surplus with a kitchen napkin. When hot, put at medium heat and place a small amount of the mixture all over the pan with circular movements of the wrist. They should be very thin.
When they get a matt texture and bubble in the surface, flip them over. Repeat the process until you are done with the mixture.
Eat them just like this or stuff to suit your personal taste.

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