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Buttermilk Crêpes with Sautéed Apples & Whipped Cream

Prep Time: 15 Minutes

Total time: 55 Minutes

Servings: 10

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    Crêpes

    1/4 cup (60 mL) red lentils

    1 1/2 cups (375 mL) buttermilk

    2 large eggs

    1 Tbsp (15 mL) granulated sugar

    1 Tbsp (15 mL) canola oil

    2/3 cup (165 mL) all-purpose flour

    1/4 tsp (1 mL) salt

    1 Tbsp (15 mL) canola oil

    Sautéed Apples

    2 Tbsp (30 mL) butter

    3 tart apples, cored and thinly sliced

    3 Tbsp (45 mL) brown sugar

    1/4 tsp (1 mL) cinnamon


Directions

  1. In a small saucepan add lentils and enough water to cover by about an inch. Bring to a simmer and cook for about 12 minutes, or until very soft. Drain well and set aside to cool.
  2. In a bowl, combine lentils, buttermilk, eggs, sugar, and canola oil and pulse until smooth. Add flour, salt and pulse just until blended. Let mixture sit for 20 minutes; it should have consistency of heavy cream.
  3. When ready to cook, preheat a large skillet or griddle and brush with butter canola oil. Pour about a 1/4 cup onto skillet and tilt it around so that it runs into an even circle. Cook until top loses its gloss, which should only take a minute or two, then flip and cook on other side for a minute. If you like, keep warm in a 250 ̊F oven while you cook the rest.
  4. In a heavy skillet, heat butter over medium-high heat. When foam subsides, add apples and cook for about 5 minutes, until soft and starting to turn golden around edges. Add sugar and cinnamon and cook for another minute, tossing to coat apples well, until golden and caramelized.
  5. Fill crepes with apple mixture, roll up and top with whipped cream. Serve warm.

Nutritional Information

  • Serving Size: 1 crêpe
  • Per serving:
  • Calories 170
  • Total Fat 7 g
  • Saturated Fat 2 g
  • Cholesterol 45 mg
  • Carbohydrates 25 g
  • Dietary Fibre 2 g
  • Sugar 14 g
  • Protein 5 g
  • Sodium 115 mg
  • Potassium 150 mg
  • Folate 16 mcg