Makes about 15-20 crepes

Ingredients

• FOR CREPE BATTER
• 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
• FOR LENTIL FILLING
• 1 cup black lentils, soaked
• 1/2 tbsp oil
• 2 tsp curry spice
• 2 bay leaves
• salt & pepper to taste
• 1/2 lemon, juiced
• TO SERVE
• sour cream or creme fraiche
• fresh dill or mint, chopped

Steps

• 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!