Drain the lentils and put them in a blender.

Add the water, date, vanilla extract, and nutmeg and process on high speed until smooth.

Preheat a nonstick sauté pan over medium heat.

Pour ¼ cup of the lentil batter into the pan and spread it into a six-inch round.

When the edges begin to brown, use a silicone spatula to flip the crêpe over.

Cook for 15 seconds longer, then remove the crêpe from the pan.

Repeat the process with the remaining batter.

Serve each crêpe with a dollop of the marmalade.