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Vegan Lentil Crepes with Tofu Spinach Scramble

Serves 6


    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. 


    Vegan Lentil Crepes with Tofu Spinach Scramble


      • 1 cup (250 mL) dried split red lentils, rinsed and drained
      • 2 cups (500 mL) water
      Tofu scramble
      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 1/2 small cooking onion, peeled and finely minced
      • 1 large garlic clove, smashed and minced
      • 1/2 pkg (500 g) firm organic plain tofu
      • 1 tsp (5 mL) nutritional yeast
      • 3/4 tsp (4 mL) dried dillweed
      • 3/4 tsp (4 mL) dried oregano
      • 1/4 tsp (1 mL) sea salt
      • 4 cups (1 L) baby spinach leaves, coarsely chopped
      • 3 green onions, including tops, chopped
      • Juice from 1 lemon
      • Hot sauce (optional)
      • Cilantro leaves (optional)


      Per serving:

      • calories178
      • protein13 g
      • total fat52 g
        • sat. fat1 g
      • total carbohydrates23 g
        • sugars2 g
        • fibre11 g
      • sodium123 mg



      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.



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