
Guest recipes with LIDL Food Academy
Lentil crepes
For the batter
1 cup (200g) dried fine lentils
2 medium eggs
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon curry powder
1/2 teaspoon Himalayan salt
1/2 teaspoon pepper
130g frozen spinach (5 balls), ...