Savory Lentil and Herb Crepes with Lemon Spinach Filling

Ingredients

• •1 cup of lentil flour
• •1/2 cup of all-purpose flour
• •1 1/2 cups of water
• •2 tablespoons of olive oil
• •1/4 teaspoon of salt
• •1/2 teaspoon of dried thyme
• •1/2 teaspoon of dried parsley
• •1 tablespoon of fresh lemon juice
• •4 cups of fresh spinach
• •1 clove of garlic, minced
• •1 tablespoon of olive oil (for filling)
• •1/4 teaspoon of black pepper
• •1/4 cup of ricotta cheese (optional)

Instructions

1. 1

   In a mixing bowl, whisk together the lentil flour, all-purpose flour, water, 2 tablespoons of olive oil, salt, dried thyme, and dried parsley until smooth. Let the batter rest for 15 minutes.

2. 2

   Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of oil.

3. 3

   Pour about 1/4 cup of the batter into the pan, swirling it around to form a thin, even layer. Cook for 2-3 minutes until the edges start to lift and the bottom is golden brown. Flip and cook for an additional 1-2 minutes. Repeat with the remaining batter and set the crepes aside.

4. 4

   To prepare the filling, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

5. 5

   Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted. Stir in the lemon juice, black pepper, and ricotta cheese (if using). Mix well and remove from heat.

6. 6

   Spoon the spinach filling onto one side of each crepe, then fold or roll the crepe to enclose the filling.

7. 7

   Serve warm, garnished with additional fresh herbs or a lemon wedge, if desired.