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Moroccan crepe soufflee

hearty vegetarian food



  • 1.

    Whisk eggs and milk with salt add slowly flour and whisk until smooth

  • 2.

    bake 4 thin crepes, best by using a non sticking pan

  • 3.

    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

  • 4.

    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

  • 5.

    let cook until carrots are soft

  • 6.

    stuff crepes, cut them in half put them in a buttered big ramekin

  • 7.

    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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» Top Wine Matches For This Recipe

Andrew Graham

Merlot, Shiraz and Pinot Noir are the best wines to pair with Moroccan crepe soufflee.


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