Sumptuous French Lentil and Mushroom Stuffed Crepes with Herb-Butter Sauce

Allergens

Wheat (in crepes), Dairy (butter)

Ingredients

• 1 ½ cups green lentils
• 3 ½ cups vegetable broth
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 16 crepes (pre
• made)
• Salt and pepper, to taste

Instructions

1. a. In a medium saucepan, combine lentils and vegetable broth bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain any excess liquid and set aside. b. In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until browned, about 5 minutes. Remove from pan and set aside. c. In the same skillet, add onion and garlic cook until softened and fragrant, about 3 4 minutes. Return mushrooms to skillet and mix with onion and garlic. Add cooked lentils and stir to combine. Season with salt and pepper to taste. d. Fill each crepe with the lentil and mushroom mixture, then fold or roll as desired. e. In a small saucepan, melt butter over low heat and add herbs cook until fragrant, about 2 minutes. Drizzle sauce over stuffed crepes before serving.

Chef’s Insight

Use high-quality butter and fresh herbs for an authentic French experience.

Notes

This dish can be customized with different herbs or mushroom varieties for a unique twist.