Name: Savory Lentil & Carrot Stuffed Crepes
Total time: 1 h
Yield: Makes 12 crepes (4 servings)
Cuisine: Italian
Ingredients: 2 teaspoons lemon juice; Salt and black pepper, to taste; 3 tablespoons honey; 1 bay leaf; Salt and black pepper; 12 whole wheat crepes; 2 teaspoons extra-virgin olive oil; 1 teaspoon lemon juice; ¼ onion; ¼ teaspoon ground cinnamon; ½ cup French green lentils,* rinsed; 2 tablespoons chopped fresh parsley; ½ onion, chopped; ½ cup whole-milk ricotta cheese; 1 tablespoon olive oil; 1 pound carrots, peeled, halved, and sliced into ¼-inch-thick semicircles; ¼ teaspoon ground cumin; ¼ cup chopped toasted hazelnuts

Preparation info

Makes 12 crepes (
4
servings)

Difficulty
Easy
Ready in
1 hr

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

On our honeymoon in Italy, we stumbled upon the cutest little elderly couple selling necci, or chestnut crepes, at an outdoor market. The crepes were simple, made from chestnut flour and filled with thick and creamy ricotta cheese. We’ve elected to make the dish a bit more substantial, with spiced lentils and honeyed carrots for a touch of sweetness.