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 fibre-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-flavoured 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.
For crepes, in medium bowl, combine rinsed lentils and water. Cover and set aside at room temperature for a minimum of 6 to 12 hours. Stir and place lentils with water in high-speed blender and whirl until it becomes a completely smooth and slightly fluffy batter.
Heat 9 in (23 cm) nonstick frying pan or crepe pan over medium. Very lightly brush pan with vegetable oil. Pour 1/3 cup (80 mL) batter into hot pan and, with offset spatula, smooth out into a 6 in (15 cm) circle. Cook for 1 to 1 1/2 minutes until top appears dry and a peek at the underside shows a lightly golden bottom. Slide thin metal spatula underneath and gently flip crepe to lightly brown the other side. Transfer to baking sheet to cool. Repeat with remaining batter, whisking before pouring another 1/3 cup (80 mL) batter into pan. Stack finished crepes with parchment or waxed paper between each crepe. Store in tightly covered container in refrigerator for a couple of days, or freeze.
For tofu scramble, in large frying pan, heat olive oil over medium. Add onion and garlic and sauté until soft. Add a splash of water to pan if onion begins to stick.
While onion sautés, break tofu into chunks and blitz briefly in blender or food processor until crumbly. Add to onion in pan, along with nutritional yeast and seasonings. Gently stir-fry until piping hot. Add spinach and green onions and fold in, stirring until spinach is soft. Drizzle with lemon juice and fold in. Remove from heat. Mixture can be made ahead and refrigerated for up to a couple of days. Simply reheat before serving.
To serve, place room temperature crepe on small plate. Top with a generous scoop of tofu scramble. Dot with hot sauce and cilantro. Garnish as desired.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.