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Recipe by

Lentils.org

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Savoury Crepes with Caramelized Onion, Lentils, & Asiago Cheese

Prep Time: 30 Minutes

Total time: 40 Minutes

Servings: 8

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    Batter

    ¾ cup (175 mL) milk

    1½ cups (375 mL) flour

    ½ cup (125 mL) water

    3 whole eggs

    1 Tbsp (15 mL) melted unsalted butter

    1 tsp (5 mL) granulated sugar

    2 Tbsp (30 mL) thinly sliced chives

    dash salt and ground black pepper

    as needed oil for the pan

    Filling

    1 cup (250 mL) thinly sliced red onions

    2 cups (500 mL) thinly sliced mushrooms

    1 Tbsp (15 mL) canola oil

    1 Tbsp (15 mL) unsalted butter

    1½ cup (375 mL) cooked lentils

    dash salt and ground black pepper

    1 cup (250 mL) grated Asiago cheese

    2 cups (500 mL) arugula


Directions

  1. For the batter: combine all ingredients in a blender until the mixture is lump-free, approximately 20-40 seconds. Add the chives and set the batter aside in the fridge for 30 minutes (this will help to create a nice consistent/bubble-free crepe).
  2. While the batter is resting, in a separate pan sauté the onions and mushrooms with the oil and butter until golden. Add the lentils and sauté for 3-5 minutes. Season the mixture with salt and pepper and set aside.
  3. For the batter: using a crepe or a non-stick pan, add a touch of oil and spread around the pan. Using a ladle, add 1/3 cup of batter and rotate the pan to allow the batter to coat the surface thinly. Cook on medium heat until the edges of the crepe are golden and then flip over (re-adjust the head as needed). On one half of the crepe lay the grated Asiago cheese, arugula, and the sautéed mixture down and allow the crepe to cook for another minute. Gently fold the crepe in half and flip and allow the crepe to cook for another minute.
  4. Remove the crepe and serve immediately. Garnish with a dollop of Greek yogurt and enjoy!

Tip: If the batter is a little too thick, simply add more milk 1 tsp at a time to reach desired consistency.


Nutritional Information

  • Serving Size: 1 crepe + 1/2 cup (125 mL) filling
  • Per serving:
  • Calories 360
  • Total Fat 20 g
  • Saturated Fat 8 g
  • Cholesterol 120 mg
  • Carbohydrates 31 g
  • Dietary Fibre 5 g
  • Sugar 4 g
  • Protein 16 g
  • Sodium 460 mg
  • Potassium 324 mg
  • Folate 130 mcg