Delicious, 2-ingredient wraps made quickly and easily.
Prep Time25 minutesmins
Cook Time15 minutesmins
Total Time40 minutesmins
Course: Base Recipes
Cuisine: American, Indian
Servings: 5large wraps
Author: Tiffany McCauley
1 crepe pan (Or other large pan. Non-stick is great if you have it)
1 crepe spreader
1cupred lentils(rinsed with cool water)
Pour the lentil into a heat-safe mixing bowl.
Pour boiling water over the lentils and let them sit for 20 minutes.
Transfer the water and lentils to a blender.
Blend on high speed until you have a smooth consistency. This can take up to 2 minutes depending on your blender. NOTE: If you smell the batter at this point, I should warn you, it stinks. It does not smell good in this state. But I promise, it goes away when cooked. Plus, you can blend in spices if you're really concerned about it. But they taste just fine once cooked.
Oil a skillet, heat it up, and pour some batter onto the hot pan.
Spread the batter out thin and even.
Flip the wraps as needed for cooking.
Transfer to a plate to let them cool (for storage. Use them warm if you want to use them right away).
Transfer to a 1-gallon, zipper-top bag and store in the fridge for up to 5 days.
Warm them before each use so they don't break or tear.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.