Dinner Crepes filled with lentils and either greens or mushrooms - delicious, dairy-free, and gluten-free
 
Prep time
Cook time
Total time
 
These dinner crepes are healthy and addictively delicious! They can be filled with lentils and mushrooms, or lentils and greens, or all three!
Author:
Recipe type: dinner
Cuisine: American
Serves: serves 4
Ingredients
Crepes
Filling
  • 2 cups brown or green lentils
  • 3 cups water
  • 3 tablespoons oil (such as canola or olive oil)
  • EITHER 3 cups of chopped mushrooms OR a pound of frozen chopped kale or spinach, defrosted OR a bunch of fresh kale or other greens, chopped OR both mushrooms and greens
  • 1 1/2 cups chopped celery (optional)
  • 3/4 teaspoon dried thyme leaves
  • salt and pepper to taste
Sauce
  • 3 tablespoons cornstarch or (if you are not gluten-free) flour
  • 3 tablespoons canola oil or olive oil
  • 2 1/4 cups of EITHER your favorite plant milk (soymilk or rice milk or almond milk, etc.) OR fat-free cow's milk OR homemade cashew milk (made in a blender from 1/8 cup of cashews and 2 1/4 cups water)
  • Optional but really good: You can replace half of the milk with vegetable broth, such as Imagine's No-Chicken broth.
  • dried herbs, such as 1/2 teaspoon each of parsley, sage, crumbled rosemary, and thyme; or basil and oregano
  • 1 1/2 tablespoons gluten-free tamari, or some salt
Instructions
  1. Put the lentils and water in a pot on the stove. Heat to boiling, then simmer until the lentils are tender. This takes about 30 minutes.
  2. While the lentils are cooking, make the crepes.
  3. If you are using fresh greens, stir them into the lentils toward the end of the cooking time.
  4. Once the lentils are cooked, add all of the other filling ingredients and stir.
  5. As the crepes get cooked, put two heaping dinnertablespoons of filling in each one, in a line, and roll up the crepe around it. You can put them directly onto people's dinnerplates.
  6. Now make the sauce: Put the cornstarch or flour into a pot (you can re-use a pot from the crepes or the lentils without washing it out) and add the oil. Stir. If you are using real flour, heat and stir the mixture until it is bubbly; if you are using cornstarch skip this step.
  7. Add the milk-of-choice and any optional broth that you are using. Heat on medium-high while stirring until it boils, then lower the heat to low. Simmer and stir for one minute. Turn off the heat. Stir in the herbs and tamari and/or salt. Check for saltiness and add more salt or tamari if needed.
  8. Pour sauce over crepes and serve. A serving is about four crepes.
Recipe by Valerie's Recipes at https://valeriesrecipes.com/2019/05/dinner-crepes-filled-with-lentils-and-either-greens-or-mushrooms-delicious-dairy-free-and-gluten-free/