By Chef Jo Ann Kim

July 2021

Makes about 15-20 crepes


  • 3 eggs
  • 1 1/2 cup milk
  • 1 cup water
  • 3/4 tsp salt
  • 2 tsp sugar
  • 1 tbsp olive oil
  • 1/4 tsp baking soda
  • 2 cup einkorn or AP flour
  • 1 cup black lentils, soaked
  • 1/2 tbsp oil
  • 2 tsp curry spice
  • 2 bay leaves
  • salt & pepper to taste
  • 1/2 lemon, juiced
  • sour cream or creme fraiche
  • fresh dill or mint, chopped


  • In a blender, add all ingredients for the crepe batter and blend until well mixed.
  •  Let batter rest for at least twenty minutes, or store in the fridge overnight.
  • In a hot, well greased crepe or nonstick pan, pour in a thin batter and swirl to evenly distribute a thin, even crepe layer. Cook for a few minutes on each side over medium heat until lightly browned. Repeat until all batter is cooked.
  • For lentil filling, toast spices in oil in a pot over medium heat. Add soaked lentils and 1 inch water above the lentils to cover. Season and simmer on low for about 14 minutes until tender. Drain. Add lemon juice and set aside.
  • Fill each crepe with lentil mixture, fold in ends and roll into a parcel. Pan fry each blinchiki in butter or oil until lightly browned. Serve with sour cream and chopped fresh mint or dill.
  • Enjoy!