Red lentil crepes

A salty version of crepes, where the main ingredient is one of the oldest legumes in history: lentils. A herbaceous plant that traces its origins to Mesopotamia in ancient times, so old that in the Louvre Museum there are very ancient lentils on display from the tombs of Egyptian pharaohs. Legumes, a very nutritious food and source of energy, are one of the basic categories of the Mediterranean diet.

Lentils: properties and benefits

Lentils are an important source of nutrients and plant fiber; the amount of plant fiber not only makes the food highly satiating, but also helps regulate the functions of the intestinal tract, preventing conditions such as constipation, for example.
Lentils also are rich in antioxidants, including flavonoids and niacin, and provide a fair amount of vitamins, particularly those in the B and K groups. This makes them a true regulatory food for the body.

Ingredients (4 serves):

• 150 g hulled red lentils
• 150 ml water
• 1 pinch salt
• Extra virgin olive oil q.b

Procedure:

1. 1. Rinse hulled red lentils thoroughly and collect them in a bowl. Cover generously with water and let them stand for at least 2 hours.
   2. When they appear puffy and split and have doubled their volume, drain them thoroughly.
   3. Place 150 ml water and the lentils in a deep mug, then blend with an immersion blender until a smooth batter is obtained.
   4. Heat the bottom of a frying pan (if you have a crepe pan you can use it) and grease it with some paper soaked in olive oil. Spread 1 ladleful of batter at a time and cook a few minutes.
   5. When the bottom is sufficiently set and firm, gently flip the crepe and brown the other side as well. Remove from the pan and stack the crepes on top of each other.

The crepes will keep in the fridge, well covered with a dish towel, for 1 to 2 days.

Tips for toppings:
The flavor of lentil crepes is neutral, so you can have fun with many variations for the filling.