Emily's test kitchen strikes again

A little strange?
It's sort of like if Picasso put his version of a gingerbread man's face on a pie that wasn't a pie but a big stack of crepes alternating with layers of pumpkin pie filling. I'm going to call it Pumpkin Crepe Pie. To make this weird dairy-free, no-bake dessert, (or is it breakfast?)make one batch of crepes. You could follow this recipe for Emily's Being Lazy Lowfat Crepes, or you could follow this recipe, which is more like the way my dad makes them.
1 cup flour
1 Tbs oil
1/3 cup sugar
2 eggs
1/2 cups milk (I use Vanilla Silk)
a dash of lemon juice for zip.

Use an electric mixer to blend all that stuff together and get rid of lumps. (Adding a little liquid at a time helps).

To spread between the layers: 1 1/3 cups pumpkin pie filling (from a can), reduced on the stovetop, set at medium low heat as you make your crepes. Let everything cool before assembling, starting with a crepe and ending with a layer of pumpkin. Add funky decorations by using a cookie cutter on the messed up crepe that is too ugly to use in its entirety.

Salt & Vinegar Chip Soup

It started out as a lentil soup... somewhere along the way I got distracted and it became this.

1/4 cup lentils, soaked
2 smallish potatoes, peeled and cubed
1/2 medium sweet onion, chopped
1/4 cup chopped green onion
several cups of water, I'm sorry, I forgot to measure.
1/2 tsp cumin
1/4 tsp turmeric
1 tsp lemon pepper
2 Tbs white vinegar... or to taste.
1 tsp sugar
Dillweed to taste

Boil lentils until tender, then add everything else. Boil until mushy, but still intact. Dump everything into the blender and blend until smooth. Add water if it seems more like baby food than soup.