Savory Lentil & Carrot Stuffed Crepes
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
Whole wheat crepes filled with spiced lentils, honeyed carrots, and creamy ricotta, topped with parsley and hazelnuts. A hearty vegetarian dish inspired by Italian chestnut crepes.
Ingredients
- 1/2 cup French green lentils rinsed
- 1 bay leaf
- 0.25 onion
- 1 tsp lemon juice
- 2 tsp extra-virgin olive oil
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- salt
- black pepper
- 1 tbsp olive oil
- 1 lb carrots peeled, halved, and sliced into ¼-inch-thick semicircles
- 0.5 onion chopped
- 3 tbsp honey
- 2 tsp lemon juice
- 12 whole wheat crepes
- 1/2 cup whole-milk ricotta cheese
- 2 tbsp fresh parsley chopped
- 1/4 cup toasted hazelnuts chopped
Nutrition (per serving, estimated)
Estimated based off 16 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 159 mg
- Iron: 5.47 mg
- Magnesium: 201 mg
- Phosphorus: 518 mg
- Potassium: 717 mg
- Zinc: 4.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 bay leaf
- 0.25 onion
- 1 tsp lemon juice
- 2 tsp extra-virgin olive oil
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- salt
- black pepper
- 1 tbsp olive oil
- 3 tbsp honey
- 2 tsp lemon juice
- 12 whole wheat crepes
- 1/2 cup whole-milk ricotta cheese
Prepare
- Rinse 1/2 cup French green lentils
- 1 lb carrots, peeled, halved, and sliced into ¼-inch-thick semicircles
- Chop 0.5 onion
- Chop 2 tbsp fresh parsley
- Chop 1/4 cup toasted hazelnuts
Let's Cook
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Step 1.
Place ½ cup French green lentils in a saucepan and cover with water by 1 to 2 inches. Add 1 bay leaf and ¼ onion. Bring to a boil over medium-high heat, then reduce heat slightly and simmer for 18 to 20 minutes, until lentils are tender but not mushy. Drain well, discarding bay leaf and onion quarter. Return lentils to the saucepan and toss with 1 teaspoon lemon juice, 2 teaspoons extra-virgin olive oil, ¼ teaspoon ground cumin, and ¼ teaspoon ground cinnamon. Season with salt and black pepper to taste.
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Step 2.
While the lentils simmer, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 pound peeled, halved, and sliced carrots (¼-inch-thick semicircles) and ½ chopped onion. Cook, stirring, for 5 minutes, until onions are soft and translucent. Add 3 tablespoons honey, 2 teaspoons lemon juice, and ¼ cup water. Cook until liquid has evaporated and carrots are tender, 20 to 22 minutes more. Season with salt and black pepper to taste.
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Step 3.
To assemble, spread 1 tablespoon whole-milk ricotta cheese down the center of each of 12 whole wheat crepes. Top each with a spoonful of the lentil mixture, followed by the honeyed carrots. Sprinkle with 2 tablespoons chopped fresh parsley and ¼ cup chopped toasted hazelnuts. Roll up the crepes and serve warm.