Easy to make, easy to fold, easy to store…. These wraps are a life changing experience for anyone on a diet. I make them every other week, since 2 years, with 1.5 kg of lentils (these red lentils or those yellow lentils). That’s “only” 3 full blenders, so believe me when I say I’ve cooked hundreds of these wraps. We’re still not tired of them 🙂
Who needs grains, when, instead, you can have these light, moist, flexible, and healthy little things ?
You’ve been numerous to ask for the recipe….. here it is!
1st step : the night before
The night before, (or in the morning if you want them for dinner), rinse the lentils thoroughly, and soak them in cold water.
D-Day
On the following day (or at the end of the same day), drain the lentils. Leave them in the colander.
Almond milk (full recipe here) – if you’re looking for the nut-free version, skip this step and substitute 2 TBSP olive oil + water, then follow the other steps of the recipe.
In your high-speed blender (like my BFF, this Vitamix), add the almond flour, and cover with water (not more). Blend 15 to 20 seconds on high speed until smooth and creamy. Then, cover with water up to 1L. Blend 15-20 more seconds. Look at this beautiful foamy homemade almond milk !
Pour half of the milk in a jug. It will keep for 3-4 days in the fridge – unless it mysteriously vanishes…..
These wraps were made with yellow lentils
Dough :
Add the lentils in the blender, in the milk. Lentils should be just covered by the milk (or water if nut-free), if not, add some until you can just distinguish them under the surface.
Add the zucchini, if using. Blend on high until smooth and creamy, you should get a thick pancake dough consistency. If the dough is too thick, add some milk until you get the desired consistency.
Pre-heat your pan and cook as you would do with regular crepes / wraps.
TIP : pour the dough in the middle of the pan, then spread it with the back of a very large spoon (I have this set, I use the 2nd one starting from the right) .
I find the crepes are thinner, easier to cook, and tastier this way.
Check this video for how to spread the dough in an iron pan:
This wrap was made with yellow lentils.
Texture when you flip the crêpe:
Don’t cook them in a stainless steel pan, as it’s likely to stick. Iron pans, non-stick pans, or well seasoned cast-iron pans, work beautifully.
These wraps were made with red lentils.
Soooo many choices….. If you had to eat the same toppings for the rest of your life, what toppings would it be?
- Quick and easy : sliced fresh avocado, smoked paprika, 4 peppercorns rainbow blend, and Himalayan pink salt : my all-time favorite breakfast !
- Taco mode : lettuce, shredded cabbage (red and/or white), shredded carrots, red onion, sauteed beef, with my beautiful garlic mayonnaise (to be posted soon), or my go-to vinaigrette (recipe is on its way!).
- French traditional “crêpe complète” (pronounce “crep complett” :-D): tomatoes, mushrooms, sunny side up egg, chives or parsley (+ sour cream if you’re not dairy free)
- Fish wrap : lettuce, shredded cabbage ( white and/or red), shredded carrots if you have, mackerel (we like this one and that one) or tuna (this one is low mercury) – mayo is optional, or use my go-to vinaigrette.
- If you’re not dairy-free, any vegetable and/or deli meat and/or sunny side up egg + cheese will be scrumptious ! Garnish the crepe in the pan while cooking the second side, so that the cheese can melt, and serve warm !
- Tomatoes, mushrooms and smoked salmon ( cream cheese if you like)
- Mushrooms ( raw, sauteed or canned) , bell peppers, and scrambled / sunny side up eggs
- Fresh tomatoes and a sunny side up egg, with fresh garlic and parsley, or chives. Add some chicken breast for protein lovers.
Dough variations :
- Add some fried onions, with a spoon, after blending
- Or 2 TBSP of onion powder
- Try to substitute thyme for oregano (or use them half/half )
- Substitute curry powder or italian seasoning for oregano
- Salt + oregano can be replaced with this beautiful adobo
- You may as well use smoked paprika and onion powder instead of oregano…….
Possibilities are endless 🙂
I’m looking forward to reading/seeing which flavors are your favorites !
Avocado, salt, 4 peppercorn blend, smoked paprika.
Mix of lettuce, tomatoes, red onion, avocado, salt, pepper, smoked paprika
Lentils wraps – aka French savory crêpes
Ingredients
- 400 g red or yellow lentils, soaked overnight (weight before soaking – use red lentils if you're planning to freeze some wraps)
- 1 small zucchini, raw or cooked, for yellow lentils (use a leftover, a raw zuchhini, or skip if you don't have, the recipe will also work !)
- 1 medium zucchini, raw or cooked, for red lentils
- 3 tbsp garlic powder (or 2 large garlic cloves – don't reduce the amount)
- 2 tbsp dried oregano
- 1 tsp salt (heaping)
- 1 cup almond flour (for the almond milk) – substitute 2 TBSP olive oil + water for a nut-free version.
Instructions
- The night before, (or in the morning if you want them for dinner), rinse the lentils thoroughly, and soak them in cold water.On the following day (or at the end of the same day), drain the lentils.Leave them in the colander.
- Almond milk (or substitute 2TBSP of olive oil + water for a quicker/nut-free version, and go to step 3):In your high-speed blender (ex : Vitamix), add the almond flour, and cover with water (not more). Blend 15 to 20 seconds on high speed until smooth and creamy. Then, cover with water up to 1L. Blend 15-20 more seconds. Look at this beautiful foamy homemade almond milk !!!Pour half of the milk in a jug. It will keep for 3-4 days in the fridge – unless it mysteriously vanishes…..NUT-FREE : instead of making the almond milk, add 2 TBSP of olive oil in the blender, and cover lentils with water ( not more). And follow the next steps.
- Dough : Add the lentils in the blender, in the milk. Lentils should be just covered by the milk, if not, add some until you can just distinguish them under the surface.Add the zucchini, if using.Blend on high until smooth, you should get a thick pancake dough consistency (see picture). If the dough is too thick, add some milk or water until you get the desired consistency.
- Pre-heat your pan and cook as you would do with regular crepes / wraps. TIP: pour the dough in the middle of the pan, then spread it with the back of a very large spoon. I find the crepes are thinner, easier to cook, and tastier this way.Check the video about spreading the dough in an iron pan, if you need help.
- Don't cook them in a stainless steel pan, as it's likely to stick. Iron pans, non-stick pans, well seasoned cast-iron pans, work beautifully.
- Garnish with :– fresh avocado, smoked paprika and salt : my all time favorite breakfast !– lettuce, shredded cabbage ( white and/or red) and mackerel or tuna – mayo is optional – or use my go-to vinaigrette– fresh tomatoes and a sunny side up egg, with parsley and fresh garlic, or chives Add some chicken breast for protein lovers– mushrooms ( raw or sauteed) , bell peppers, and scrambled / sunny side up eggs– mushrooms, tomatoes and smoked salmon– French traditional "crêpe complète" : tomatoes, mushrooms, sunny side up egg, chives or parsley (+ sour cream if you're not dairy free)– If you're not dairy-free, any vegetable + cheese will be scrumptious ! Garnish the crepe in the pan while cooking the second side, so that the cheese can melt, and serve warm ! Yuuuuuummmmmm…..
- Dough variations :– add some fried onions in the dough, with a spoon, after blending– add 2 TBSP of onion powder in the dough– try to substitute thyme for oregano ( or use them half/half !)– use curry powder instead of oregano– use italian seasoning instead of oregano– use adobo instead of salt + oregano– use smoked paprika and onion powder instead of oregano…….Possibilities are endless 🙂
Notes
The wraps won’t taste garlicky once cooked, though, and I don’t recommend changing the amount indicated. If you’re willing to freeze some wraps, use red lentils. Yellow lentils wraps have kind of a pasty texture after thawing. But they’re absolutely awesome fresh 🙂 Copyright 2024-2025 © Cooking Evolution
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