Savory Lentil & Carrot Stuffed Crepes

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

Spread Thick with Ricotta

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.

Ingredients

Europe
Italy
Breakfast
Main course
Dinner
Vegetarian

Ingredients

Method