Savoury Crepes with Caramelized Onion, Lentils, & Asiago Cheese

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!