Savory Lentil Crêpe with Mushrooms and Onions
This divine, simple and wholesome meal is made of real food, mostly plants. The lentil crêpes are super versatile to use in place of bread or savory wraps for other recipes you care to fill them with. You can also make a batch and freeze some for later. They're great to serve as a sub for bread with curries, make sandwich wraps or create this feature! You don't need to cook the lentils and it's overal a quick and satisfying meal to share and enjoy on the go when you plan ahead.
Savory Lentil Crêpe with Mushrooms and Onions
by Sarah Farsh January 1st, 2022
Lentil Crepe:
- 1 cup red lentils
- 2 1/2 cup water
Mushroom Topping
- 1 sweet onion
- 3-4 cloves garlic
- 1 carton exotic mushrooms of choice, chopped (oyster, lions main, shiitake, royal trumpet, maitake are some great choices)
- splash good white wine or champaign
- fresh sprig lavander or rosemary
- fresh cracked black pepper and Celtic sea salt to taste
- light drizzle olive oil or coconut oil to finish (optional)
To make crêpes, add red lentils with water in a VitaMix or high powered blender, and let sit for at least 2 hours (don't blend yet). After lentils and water have been sitting for 2 hours, blend until smooth, should look like pancake batter. For thicker crepes, less water, for thinner crepes, more water. Warm up a non-stick skillet and poor batter from blender to desired size crêpes. Cook on medium-low heat, about 1-3min each side (flip). If they're coming out too thick like pancakes, just blend in more water, or enjoy them as thicker savory pancake breads! Make a batch and freeze anything you don't finish in the next couple of days to enjoy more later!
For mushroom and onion topping, sauté onions, garlic, mushrooms, wine, herbs and spices, adding more splashes of wine or water to not stick to pan. Drizzle optional finishing oil to pan after cooking. Fill the tops of each crepe with mushroom and onion mix, and enjoy with fresh salsa or chutney!
nice
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