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http://www.lifestylefood.com.au/recipes/16305/moroccan-crepe-soufflee

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Moroccan crepe soufflee

hearty vegetarian food

Ingredients

  • 4 crepes

  • 2 eggs

  • 2 cups milk

  • 1 1/2 cup plain flour

  • salt

  • stuffing

  • 1/2 cup red lentils soaked for 30 minutes

  • 1/2 cup israeli couscous

  • 1 red onion

  • 1 yellow onion

  • 3 cloves garlic

  • 1 can chopped tomatoes 330g

  • 1 med carrot grated

  • 2 tbsp olive oil pure virgin

  • 1 tbsp avocado and lime oil

  • 1 tsp harrisa paste

  • 1 tsp moroccan seasoning

  • 50 g grated cheese

  • 4 sundried tomatoes thinnly sliced

  • salt

  • pepper

Method

  • 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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