Blend the soaked lentils with the all ingredients except the kale and water until you have a smooth batter of the consistency of a crepe batter.
Add the kale and process on a lower speed so the kale gets finely chopped but doesn't quite blend into the batter. You want little bits of kale to be visible in the batter.
Heat a flat griddle and when it is hot enough that a drop of water sizzles and skitters off, spray the griddle lightly with oil.
Using a round-bottomed ladle, place about 1/2 cup of the crepe batter in the center of the griddle. Using the bottom of the ladle, spread the batter into a crepe using a spiraling motion.
Let the crepe cook until the top dries out, then flip over and cook for another minute.