Savory Gluten-Free Red Lentil Crepes

1. Blend red lentils in a high-powered blender until you reach a flour-like consistency.
2. Add remaining ingredients (1.5-2 cups warm water, 1 tsp onion powder, 1/2 tsp garlic powder) to the blender and blend again. Start with 1.5 cups of water; you can always add a splash more if you need your batter thinner.
3. Place a small frying pan on medium heat, add 1 tbsp of olive oil. Allow the oil to heat up for about a minute.
4. Add approximately 1/4 cup of crepe batter to your hot pan and spread evenly by moving the pan in a circle.
5. The crepe will start to look dry and bubbly around the edges and then the middle (similar to a pancake). When most of your crepe looks dry, flip it!
6. Cook evenly on both sides until golden and slightly crunchy on the edges.
7. Let cool slightly and serve.
8. To store, wrap individually and store in the freezer for up to 3 months.