Red Lentil Crepe

Ingredients

• 50 g kırmızı mercimek (kuru) · 179 kcal
• 1 yumurta · 72 kcal
• 1/2 yeşil biber · 6 kcal
• 1 dal maydanoz · 4 kcal
• 1 çay kaşığı zeytinyağı · 26 kcal
• Tuz, kimyon

Method

1. Equipment needed: A bowl, a blender (food processing appliance), and a non-stick pan.
2. Place the dry red lentils in a bowl, add enough water to cover them, and let them soak for 2 hours.
3. Drain the soaked lentils using a strainer and let all the water drip off.
4. Put the drained lentils, egg, salt, and cumin into the blender.
5. Run the blender for about 1 minute until the mixture reaches a smooth, pourable consistency.
6. Finely chop the green pepper and parsley using a knife.
7. Add the chopped vegetables into the lentil batter in the blender and stir with a spoon.
8. Place the pan on the stove and spread 1 teaspoon of olive oil evenly across the surface using a brush or paper towel.
9. Turn the stove to medium heat, pour half of the batter into the hot pan, and let it spread.
10. Flip the crepe with a spatula once the edges start to lift and the bottom turns golden brown.
11. Cook the other side for about 2-3 minutes until the center is fully set.

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