Soak lentils in lots of water for at least six hours or overnight. MINIMUM soaking time is 2-4 hours for SCD.
Drain soaked lentils and rinse well. Drain and rinse until water runs clear. Drain thoroughly.
Put lentils, water, egg and salt into blender and purée.
Over medium-low heat, oil pan and pour in 1/4 cup batter. Spread thinly with crepe spreader if you have one, but they’re really handy for this.
When the first side is almost dry, flip tortilla and cook the other side briefly.
Between tortillas, lightly brush pan with oil.
These can be frozen. Separate with parchment paper and place in an airtight Ziploc bag. Place bag(s) in a rigid plastic container in the freezer. Freeze in lot sizes you will use.
If you make 4.5 times this recipe, you should get about 35 crepes, so about 8 per batch..
Number of tortillas also depends on what size you make the them.
BAKING INSTEAD OF FRYING
Preheat oven to 400 degrees F. Place parchment paper over 3-4 baking sheets. Or, use silicon liners.
Place 1/4 cup batter in two spots on the covered baking sheet, one to each side. Spread with a crepe spreader so they're thin.
Bake at 400 deg F for 20 minutes, or until done. Check at about 15 minutes as oven temperatures vary.
Using 1/3 cup batter will make larger tortillas. Depending on the size of your pan, you can make them larger.
OR make a "rectangular" pizza - make the crepe thicker, bake, top and toss back into the oven until done. (see below). You can make this thin, too, and make tortilla chips by breaking the baked product.
Note: 1 cup dry lentils, they can be soaked in lots of water overnight.
These are great for enchiladas, tortillas or wraps of any kind. They DO wrap more easily without breaking if they are warm rather than cold. If you make these bigger and thicker, they are GREAT pizza crusts. Cover with sauce, toppings, cheese and bake at 375-400 degrees F on parchment/silicone covered baking sheet for 15 minutes, until toppings are heated and cheese is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (15g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.6mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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