Yesterday’s leftover nettle crepes turned into lentil filled rolls today. They were good, but they could have been better. The taste of celery was a bit overwhelming, I think I’ll substitute it something else, like broccoli or zucchini, next time. Also less lentils and more vegetables could be a good idea.
Crepes With Lentil Filling
6 nettle crepes
1,5 dl green lentils + water for boiling
stalks of 3 onions
2-3 garlic cloves
2 celery stalks
1 tbsp oil
0,5 tsp each: marjoram, thyme and basil
1 tsp parsley
1 dl oat cream
0,5 dl nutritional yeast
salt and pepper (I used mixture of black, green and rose pepper)
Cook the lentils in boiling water 15-20 minutes or until they are soft. Chop the onion stalks and garlic, slice the celery. Heat the oil in a pan or small pot. Sauté onions, garlic and celery until celery starts to get soft, but is still crunchy. Add herbs, oat cream, cooked lentils and nutritional yeast. Season with salt and pepper. Put some filling on each crepe and roll them. Put the rolled crepes in a (greased) dish and bake 20-30 minutes in 200 Celsius degrees. Serve with salad.