Course Entrees
Difficulty Moderate
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By Cookin' Canuck

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Lentil Crepes with Cauliflower Curry

Prep Time 10 minutes
Cook Time 40 minutes


The crepes:

  • 1 1/4 cups rice flour
  • 3/4 cup lentil flour
  • 3 cups water
  • 1/4 tsp salt

The curry:

  • 2 tsp olive oil
  • 1/2 onion, yellow; chopped
  • 2 tbsp ginger, minced
  • 3 cloves garlic, minced
  • 3 tbsp curry paste, mild
  • 1 14 oz can tomatoes, diced
  • 3 cup cauliflower, small florets
  • 3/4 cup vegetable broth
  • 1/2 cup coconut milk, light
  • 2 tbsp parsley, minced flat leaf


The crepes:

  • In a large mixing bowl, whisk together rice flour, lentil flour and 2 ½ cups water.
  • Cover and let rest for at least 8 hours.
  • Before using, stir in the salt.
  • Heat a nonstick crepe pan over medium to medium-high heat.
  • In a circular motion, pour just less than ½ cup of the batter onto the crepe pan. Immediately use the back of a ladle to gently spread the batter. If the batter does not spread easily, you may need to add additional water to the batter. If not using a nonstick pan, first brush canola oil on the pan or coat it with cooking spray (repeat for each crepe).
  • Cook until the edges are set and the crepe is turning golden brown on the bottom, about 2 minutes.
  • Using a spatula, carefully flip the crepe. Cook for 1 minute. Transfer the crepe to a plate.
  • Repeat with the remaining batter, separating the finished crepes with wax paper or parchment paper.

The curry:

  • Heat the oil in a large saucepan set over medium-high heat.
  • Add the onions and ginger, and cook until the onion is tender, about 4 minutes.
  • Add the garlic and curry paste. Cook, stirring, for 30 seconds.
  • Stir in the diced tomatoes, cauliflower and vegetable broth. Bring to a boil, then cover partially, reduce heat slightly and simmer until the cauliflower for 20 minutes.
  • Stir in the coconut milk. Simmer until the cauliflower is tender, about 10 to 15 minutes. Remove from the heat and stir in parsley.
  • Scoop about ⅓ cup curry into the center of each crepe and roll to enclose. Serve with chutney and yogurt, if desired.