300 g canned lentils, drained (preferably Puy Lentils or Umbrian lentils – small, dark green)
175 ml milk
150 ml water
125 ml oil, plus extra for frying
120 g self-rising flour, a little extra if needed for batter consistency
salt as desired—several pinches
½ teaspoon coarsely crushed coriander seeds
Puree the lentils with the eggs, milk and water, until it forms a smooth-ish mixture; since the lentils are small, the batter will probably be speckled with bits of lentil.
Whisk in the oil, then the flour, salt and coriander seed; keep whisking until it’s the consistency of cream.
Heat a teaspoon or so of oil in a flat nonstick crepe pan or other flat pan and when quite hot, ladle in enough of the batter, for you to now swirl the pan to spread the batter.
Alternately, instead of making large crepes you might make small ones; in this case instead of one large pancake, spoon in a little bit, enough to form several bite portions of pancake.
If making the large crepes, they will take longer; lift a corner up to see if its browning nicely and crisping up. When crepe seems firm enough to turn, slide it onto a plate, then flip the plate back onto the pan so that the other side browns.
If making small pancakes, simply turn them with a spatula. As each side is browned, and hopefully in parts nicely lacey, remove to a serving platter. Keep going until all the batter is used up.
The pancakes could be served with Greek yogurt, honey and nuts; equally they are delicious spread with some of the chickpea jam (see recipe). Or, you might try Greek yogurt and something savoury instead of sweet: Indian chutney or spicy pickle perhaps?