» Print Recipe
hearty vegetarian food
Whisk eggs and milk with salt add slowly flour and whisk until smooth
bake 4 thin crepes, best by using a non sticking pan
Wash soaked lentils in a sieve add couscous and put in a pot, cover with 3 times the water bring to boil and simmer until soft, drain in a sieve
chopp onions and garlic, heat pan with olive oil, glace onions and garlic add grated carrot add couscous and lentil mix and canned chopped tomatoes
let cook until carrots are soft
stuff crepes, cut them in half put them in a buttered big ramekin
top with 4 tbsp of stuffing, grated cheese and sundried tomatoes, put in oven on 170 degrees for about 15 minutes.
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