There are tons of ways to make crepes without using regular flour. Beans, legumes, and peas make a great protein source and bind crepes together splendidly. Add grilled chicken and asparagus for a perfect high-protein, high-fiber meal.
For the crepes:
1 1/2 Cups split lentils (any color will do, I like red lentils)
1 1/2 Cups filtered water
1/2 Cup rice flour
3 TB herbs (tarragon or herbs de provence are delicious with the mustard sauce)
1 tsp salt
1 TB black pepper
Soak lentils in water in your blender for about 30 minutes. Add eggs, flour, and herbs. Blend until smooth.
Heat crepe pan with olive oil or butter. Swirl batter through pan to thinly coat. Cook 3 minutes then flip and cook for 2 minutes. This batter will make about 12 crepes.
Crepes can be made ahead and frozen or refrigerated. Reheat in the oven covered.
2 TB rice flour
2 TB olive oil
2/3 Cup water
4 TB Dijon mustard
3 TB red wine vinegar
juice of 1 lemon
Make a roux with the oil and flour. Add liquids and mustard. Whisk rapidly. Serve immediately.