Red Lentil Crepes {Grain-Free, Vegan}

Simple to make and nutritious, these lentil Crepes are so delicious. You can call them Lentil wraps, Lentil Tortilla, or Lentil Cheela because they all come in the same zone. They’re wonderfully soft and flexible, perfect for folding or wrapping, and can be served in any number of ways. I recommend you watch the video for guidance to get the perfect lentil crepes.

I started making these types of crepes more often after I switched to gluten-free diet for medical reasons. Because they’re far easier to make compared to gluten-free roti. You will find quite a few recipes for flour and lentil crepes or wraps on my blog.

Lentils have always been a staple in our house. These crepes are made entirely with red lentils without the addition of flour, egg, dairy, or soy, making them a great choice for most people! Red lentils are a good alternative to flour for making crepes, chillas, or tortillas. They are rich in plant proteins and complex carbohydrates that are absorbed slowly, which keeps blood glucose levels stable and provides sustained energy.

A lot of people make lentil crepes with just salt and water. While this can work red lentils are a bit bland, so I like to flavor my crepes with additional ingredients.  To make these lentil crepes, you will need dried (uncooked) red lentils. They can be whole red lentils without skin or split red lentils. They can be soaked on the counter for 4-12 hours or in the refrigerator for 48 hours. Soaking helps soften the lentils allowing the crepes to cook quicker and will help to make them easier to digest.

Quick Tips for Cooking Red Lentil Crepes

• You will need to use a nonstick pan or tawa. The crepes will stick if made in a regular pan.
• Grease with oil using a folded-up paper towel. You should not see any oil streaks, and that’s how thin the oil should be.
• Use the back of a ladle or the bottom of a metal measuring cup and gently spread the batter out, starting in the center and lightly circling out (watch my video for guidance). Don’t try to redo a section you already flattened.
• Use medium heat to cook them. If the crepes are browning too quickly, turn the heat down. If they’re sticking to the pan and taking longer than 2 minutes on the first side, turn it up.
• Try sliding a thin spatula underneath the crepe; once it glides under easily, go ahead and flip.
• Depending on the type of pan you are using, you may need to grease it lightly before adding more batter. I recommend greasing between each crepe to prevent sticking.

If you have some leftover cooked crepes, you can store them in the fridge for 2-3 days in a Ziploc bag. You can then heat them using a pan or microwave. I prefer pan.

I love enjoying my lentil crepes with whatever I have around as wraps or filled with Indian-style sabzi like I did today with Aloo methi. I hope you feel inspired to try making this recipe! Let me know in the comments if you do, I’d love to know!

Bringing these red lentil crepes to Angie’s Linky Party @ Fiesta Friday.