Chickpea Flour Crepes with Lentil Yogurt Sauce and Coriander

Ingredients

• 100 g Chickpea flour (Sift before use)
• 120 ml Water (Slightly warm)
• 1 c. à soupe Vegetable oil (for the batter) (Neutral oil (sunflower, canola))
• 2 c. à soupe Vegetable oil (for cooking) (To grease the pan)
• 1 pincée Salt (Adjust to taste)
• 100 g Green lentils (Rinse then soak 15 min in warm water)
• 375 g Plain yogurt (Greek style) (Can be replaced with Greek yogurt or labneh)
• 150 g Cucumber (Coarsely grated, drained)
• 1 c. à café Toasted ground cumin (Lightly toast dry before use for more aroma)
• 1 pincée Black pepper (Freshly ground)
• 1 poignée Fresh coriander (Coarsely chopped)
• 30 ml Water (to adjust sauce consistency) (Add gradually)

Instructions

1. Prepare the batter using chickpea flour

   In a bowl, pour 100 g chickpea flour. Gradually add 120 ml slightly warm water while whisking until you obtain a smooth batter, without lumps. Incorporate 1 c. à soupe oil and whisk again for 2 minutes.

   Time: PT5M

2. Let the batter rest

   Cover the bowl with plastic wrap or a kitchen towel and let rest 10 minutes at room temperature.

   Time: PT10M

3. Heat the pan

   Heat a non‑stick pan over medium heat with 1 c. à soupe oil. When the oil is hot, drop a few drops of batter: they should sizzle immediately.

   Time: PT2M

   Temperature: 180°C

4. Cook the crepes

   Pour a ladle of batter into the hot pan, spreading into a thin layer. Cook 2‑3 minutes until the edges lift and the surface is golden, then flip and cook 1‑2 minutes on the other side. Repeat until the batter is exhausted (about 6 crepes).

   Time: PT12M

   Temperature: 180°C

5. Cool and store the crepes

   Place the cooked crepes on a clean kitchen towel, cover loosely to prevent drying. Once cooled, put them in an airtight jar and keep in the refrigerator for up to 2 weeks.

   Time: PT5M

6. Soak the lentils

   Put 100 g green lentils in a bowl, cover with warm water and soak 15 minutes. Then drain in a colander.

   Time: PT15M

7. Drain and press the lentils

   After soaking, gently press the lentils with the back of a spoon to remove excess water.

   Time: PT2M

8. Grate the cucumber

   Grate 150 g cucumber using large‑hole grater, then place in a towel and press to remove surplus water.

   Time: PT3M

9. Prepare the lentil yogurt sauce

   In a bowl, mix 375 g plain yogurt, the drained lentils, the grated cucumber, 1 c. à café toasted cumin, a pinch of black pepper, salt, and the chopped fresh coriander. Add 30 ml water if needed to achieve a creamy consistency.

   Time: PT5M

10. Chill the sauce before serving

    Cover the sauce bowl and place in the refrigerator for at least 30 minutes so the flavors develop.

    Time: PT30M

Nutrition Facts

Calories

280

Protein

11 g

Carbohydrates

18 g

Fat

12 g

Fiber

4.5 g