A recipe very simple crepes with Coral lentils with just water and salt. Stuffed with mushrooms and fresh baby spinach, these delicious gluten-free pancakes are perfect as a hearty breakfast, lunch or light dinner!
- 200 g Coral lentils, soaked in water for 3 hours
- 0.5 ccc baking powder
- 25 key water
- 15 ml olive oil
- 400 g mushrooms of Paris, sliced
- 1 clove garlic, crushed
- 3 case tamari sauce
- 50 g baby spinach
- 2 greek yogurt
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Drain the lentils, then put them in a blender with the water, yeast, salt, mix. The dough obtained should be a little thicker than pancake batter, depending on adding a little water.
Heat the olive oil in a skillet. Add the mushrooms, cook for 5 minutes over high heat, add the garlic, the tamari, cook for another 5 minutes until the mushrooms are golden brown.
Meanwhile, heat a little olive oil in a pan, then add a ladle of pancake batter, cook for 2 minutes, then turn over. Be careful not to overcook them, they might be dry.
Keep pancakes warm in the oven, for example, while waiting to cook the others.
Serve with mushrooms, baby spinach, with yogurt.
The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.