Saturday Sauce Red Lentil Crepes

Chef Lior and the team at La Boite created a perfect and simple red lentil crepe recipe using red lentils, chickpea flour, water, and their signature Curcumade spice blend. We put our Saturday Sauce spin on it by adding our sauce and a few other ingredients inside to make a delicious (and easy) filling.  

Makes 12 crepes

Red Lentil Crepes (La Boite recipe)

1 cup red lentil soaked overnight in 2 cups of water

1 tsp fine sea salt

½ tsp black pepper

2 Tbsp chickpea flour

1 Tbsp La Boite Curcumade blend

Oil for cooking crepes

 

Filling

16 oz. jar Saturday Sauce

1 Package Labneh (12-7 oz.) 

3 Limes, Quartered 

1 Bunch Fresh Cilantro, Chopped 

 

Equipment

Blender

 

Red Lentil Crepes (La Boite recipe)

1. Blend the lentils and soaking water with salt, black pepper, chickpea flour, and Curcumade.
2. Into a hot nonstick pan, heat some olive oil and cook the crepe batter 1/4 cup at a time.
3. Let the edges get a little crispy before flipping and go for it.

Filling

1. Spread 1-3 tablespoons of Saturday Sauce on each crepe, plus a dollop of labneh, squeeze of a quarter lime, and pinch of chopped fresh cilantro. Fold the crepe into quarters. Repeat with each crepe, serve and enjoy!