Print

Lentil Crepes with Cauliflower Curry

Course Entrees
Difficulty Moderate
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients

The crepes:

  • 1 1/4 cups rice flour
  • 3/4 cup lentil flour
  • 3 cups water
  • 1/4 tsp salt

The curry:

  • 2 tsp olive oil
  • 1/2 onion yellow; chopped
  • 2 tbsp ginger minced
  • 3 cloves garlic minced
  • 3 tbsp curry paste mild
  • 1 14 oz can tomatoes diced
  • 3 cup cauliflower small florets
  • 3/4 cup vegetable broth
  • 1/2 cup coconut milk light
  • 2 tbsp parsley minced flat leaf

Instructions

The crepes:

  1. In a large mixing bowl, whisk together rice flour, lentil flour and 2 ½ cups water.
  2. Cover and let rest for at least 8 hours.
  3. Before using, stir in the salt.
  4. Heat a nonstick crepe pan over medium to medium-high heat.
  5. In a circular motion, pour just less than ½ cup of the batter onto the crepe pan. Immediately use the back of a ladle to gently spread the batter. If the batter does not spread easily, you may need to add additional water to the batter. If not using a nonstick pan, first brush canola oil on the pan or coat it with cooking spray (repeat for each crepe).
  6. Cook until the edges are set and the crepe is turning golden brown on the bottom, about 2 minutes.
  7. Using a spatula, carefully flip the crepe. Cook for 1 minute. Transfer the crepe to a plate.
  8. Repeat with the remaining batter, separating the finished crepes with wax paper or parchment paper.

The curry:

  1. Heat the oil in a large saucepan set over medium-high heat.
  2. Add the onions and ginger, and cook until the onion is tender, about 4 minutes.
  3. Add the garlic and curry paste. Cook, stirring, for 30 seconds.
  4. Stir in the diced tomatoes, cauliflower and vegetable broth. Bring to a boil, then cover partially, reduce heat slightly and simmer until the cauliflower for 20 minutes.
  5. Stir in the coconut milk. Simmer until the cauliflower is tender, about 10 to 15 minutes. Remove from the heat and stir in parsley.
  6. Scoop about ⅓ cup curry into the center of each crepe and roll to enclose. Serve with chutney and yogurt, if desired.