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• Crèpes: Soak the rice and lentils overnight in two separate containers in plenty of water. The following day, drain the water from the rice and discard it. Add the drained rice to the undrained lentils, add a pinch of salt, and leave to rest for two hours at room temperature covered by plastic wrap. Then blend to obtain a batter (adding more water if necessary). Heat and grease the pan with a piece of kitchen paper soaked in oil, and spread enough of the mixture for one crêpe across the whole surface using the back of a spoon. Cook on both sides and remove from the pan.
• Filling: peel and cut the mango into 7mm cubes, add lime zest, season with extra virgin olive oil and a pinch of salt, before adding the rocket just before serving. Create rosettes with the Tête de Moine.

Plating:
Place one crèpe per person on a plate, decorate with rocket and mango, and add the Tête de Moine rosettes.