Moroccan crepe soufflee
Recipe submitted by heimo.staudinger@yahoo.de
hearty vegetarian food
Serves 2 to 4
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
- 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.
