Red Lentil Crepes

1 cup red lentils, soaked overnight

2/3 cup sprouted pumpkin seeds

1 tsp ground cumin

1/2 tsp cumin seeds

Chopped fresh herbs, optional

1/2 tsp salt, optional

Purée the soaked red lentils, sprouted pumpkin seeds, ground cumin, and 2/3 cup water in a high speed blender. Stir in cumin seeds, and optional fresh herbs and salt. If needed, add extra water to make a crepe batter that is easy enough to pour.

Heat a high quality nonstick pan on medium heat. To test if the pan is hot enough for crepes, use the water drop test. Sprinkle a few drops of water onto the pan; if they dance and evaporate quickly, the pan is ready.

Pour 1/2 cup of batter onto hot pan and tilt the pan to spread the batter thinly in a circle. After a few minutes and when bubbles appear in the crepe batter, flip the crepe with a silicon spatula. Allow the crepe to cook for a few more minutes until both sides are golden and crispy.

Serve the crepes warm (or reheat gently) with a vegetable, potato or tofu stuffing and your favorite sauce (like cashew cream or hemp seed sauce).