Flourless Lentil Crepe

First, wash 1 cup of red lentils thoroughly under cold water and let them sit in a colander. Ensure that you have completely drained the excess water from the lentils. During this time, pick the stems from the fresh parsley and dill and chop them finely. Peel the garlic and grate it as finely as possible or crush it. All of these preparations will allow you to complete the remaining steps of the recipe in a more practical and enjoyable way.

Transfer the washed and drained red lentils into a wide and deep blender container. Add 1 cup of milk, 2 pieces of eggs, 1 tablespoon of extra virgin olive oil set aside for the batter, and 1 clove of grated garlic. Then, add 1 packet of baking powder, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of red pepper flakes, 1 teaspoon of dried mint, and 0.5 teaspoon of thyme. Blend all the ingredients at high speed for approximately 2-3 minutes until they reach a homogeneous and smooth consistency. The mixture should have a consistency like boza, fluid but dense in structure. After blending, add about half of the finely chopped parsley to the mixture and mix gently with a spatula.

Thoroughly heat a medium-sized non-stick pan over medium heat. Before cooking the first crepe, you can lightly grease the pan with a very small amount of extra virgin olive oil and remove the excess with a paper towel. Take a ladle of the batter you prepared, pour it into the pan, and spread it to form a thin layer that covers the bottom of the pan evenly. When the edges of the crepe begin to dry slightly and the color changes, and small bubbles form on the surface, carefully flip it with a wide spatula. Cook the other side in the same way for approximately 1-2 minutes until it turns golden. Cook all the crepes using the same method with the remaining batter. It is generally not necessary to re-grease the pan between each crepe, but if you notice the crepes sticking, you can apply a very thin layer of oil.

Serve the flourless lentil crepes you prepared hot on a serving plate. With the special touch of our Tadımcı Şef, drizzle high-quality extra virgin olive oil over them bit by bit. Then, generously sprinkle the freshly ground sumac and the remaining part of the finely chopped dill. These touches will enhance the layers of flavor and freshness of the crepe and add a unique aroma to your breakfast or snack. You can also enrich the flavor by serving with fresh greens, low-fat white cheese, or a light yogurt sauce.