Serves: 4 • Prep: 5 minutes • Cooking: 10 minutes • Difficulty: easy
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Ingredients
- Lentil flour: 100 g
- Water: 300 g
- Walnut oil: 2 cl
- Moutarde au poivre Voatsiperifery Pommery® : 60 g
- Whole egg: 2 (100g)
- Fine salt
- Ground pepper
- Moutarde Royale® au Cognac Pommery® : 80 g
Method: Lentil Crepes with Pepper Mustard and Cognac Mustard
- In a mixing bowl, combine the lentil flour, a little salt and ground pepper, 60 g of the pepper mustard, the eggs and the walnut oil.
- Whisk together and thin with the water. Heat a non-stick frying pan and pour in a small ladle of the batter.
- This batter should bubble in the pan. If it doesn't, heat the pan a little more.
- Gently flip the crepe and brown the other side.
- Place on a small plate, roll it up and enjoy, topped with the Cognac mustard.
- You can also make larger crepes and cut them out with a cookie cutter.
