Savory Pumpkin & Lentil Filled Crepes
45 min
Veggie
51239
For 2 Portions
230 ml
whole milk
50 g
red lentil
30 g
Swiss cheese
30 g
vegan lard alternative
15 g
tomato paste
10 g
sunflower seed
5 g
parsley, fresh
1/2
butter lettuce
1/5
red kuri pumpkin
1/5
savoy cabbage
260 ml
vegetable broth
110 g
wheat flour
80 ml
sparkling water
4 pinch(es) of
nutmeg
1 tsp
mustard
1 tbsp
red wine vinegar
1 tbsp
olive oil
1/2 tsp
baking powder
pepper
salt
1. All set?
2. Mix baking powder, salt, sparkling water, some milk, and some of the flour until you have a smooth dough. Season with salt and set aside for approx. 10 min.
3. Meanwhile, wash pumpkin and dice finely.