When one thinks of crepes, one might picture eggs, flour, melted butter, and more. But these gluten-free, vegan crepes are even easier, and better too. Made with just water and split red lentils, they’re fiber-licious! They hold up well and can be stored in the refrigerator for several days. We’ve topped these lentil crepes with a delicious spanakopita-flavored filling. They’re great for snacking and more.
Great for lunch, too!
No time to make crepes? Heat up a tortilla in a frying pan and add crumble on top. Dollop with toppings such as salsa and cilantro.