Aug 15, 2017

Red Lentil Crepes w/ Carrot


Ingredients:

Crepe:

1 cup red lentil,
1/2 cup water,
1 tsp himalayan salt,
1 tsp garlic powder,
1 tsp red pepper flakes,
1 tbsp walnut oil.



Topping:

1 tsp sesame seeds,
1 medium tomato, cutted into small pieces.
1 jalapeno and green pepper chopped,
1 clove of garlic, minced,
1 medium onion, chopped.
1 julienne carrot.



Method:

1. Soak red lentils in 1 cup water for 40-50 minutes.

2. Place crepe ingredients in a food processor and add soaked lentils. Blend on high for 1-2 minutes until smooth.

3. Lightly oil a non-stick pan and turn the heat to high. Pour the 2 tbsp mixture into the pan and gently swirl it. But do not swirl it too large. Otherwise it can be split apart.



4.  Cook for 4-5 minutes until they are fried and flip the crepe cook on the other side.

5. Place chopped onions and minced garlic in a pan and turn heat to high, stir for 1-2 minutes until caramelized.  Then add all other topping ingredients and cook for 3-4 minutes.



6. Place the sauted vegetables on top of crepe.

5. Decorate with chervil onions and sesame seeds.




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