Adapted from luvele.com.au
These are amazing if you can get them right. It took about a whole batch of batter for me to get them spread evenly. The key to great texture is making them THIN. They are cooked identical to a crepe, but this batter is more difficult to spread.
- 1 cup uncooked red lentils, rinsed
- 2 cups water
- ½ teaspoon salt
- Soak the lentils in water for 2 hours or overnight.
- Add salt and blend at high speed.
- Spread a thin layer of butter or oil on a nonstick pan over medium heat. Pour about 1/4 cup batter into the pan, swirl and shimmy it around so it thinly and evenly covers the surface. You may need to spread it out with a spatula. Cook until browned on bottom. Flip and repeat.
- These are best served fresh. If you store them, reheat before serving.