Mouthwatering cheesy crepes stuffed with quinoa, fresh mushrooms and baked in rich tomato sauce.
Prep Time: 15 mins
Cook Time: 40 mins
For the Crepes:
1 cup almond milk
2 tablespoons flax-seeds
1/2 cup all-purpose flour
pinch of salt
olive oil, for frying
For the Filling:
1 tablespoon dairy-free butter
2-3 cups sliced mushrooms
1/2 cup lentils
small bunch fresh parsley, finely chopped
salt and pepper, to taste
1 cup tomato sauce (I used tomato passata)
1/2 cup grated dairy-free cheese
Make the crepes. In a large bowl combine almond milk and flax-seeds, leave the mixture to seat for about 5 minutes. Add in flour and salt, mix until well combined and no lumps remain. Heat oil on a frying pan over medium-low heat. Pour a small amount of batter in the center of the skillet, then quickly tilt it to all sides until it covers as much of the bottom as possible. Keep tilting until it won't spread out anymore. Cook for about 1 minute until the bottom is brown, then flip over and cook for another 30 seconds. Repeat with the remaining batter. Once your crepes are cooked set them aside to cool down.
Make the filling. Cook lentils according to the package directions. Set aside.
In a frying pan melt butter over medium heat. Add mushrooms and cook for 10 minutes. Add parsley and season to taste, cook for another 5 minutes.
Preheat oven to 180°C and grease a baking dish. In a bowl combine cooked lentils and mushrooms together. Stuff the crepes, placing about 2 tablespoons of the filling in the middle of each crepe and then roll up securing the filling inside. Place the stuffed crepes in the prepared baking dish, poor over the tomato sauce and sprinkle with cheese. Bake for 20 minutes or until cheese has melted and golden brown. Serve warm and enjoy!