Herbed Lentil Crepes with Roasted Tomato Skirt

Ingredients

• red lentil flour1 cup
• all-purpose flour1/2 cup
• eggs2
• milk1 1/2 cups
• olive oil3 tbsp
• parsley, finely chopped1/2 cup
• dill, finely chopped2 tbsp
• feta, crumbled1 cup
• cherry tomatoes2 cups
• garlic, minced2 cloves
• black pepper1/2 tsp

Method

1. 1Heat the oven to 425°F and toss the cherry tomatoes with 1 tablespoon olive oil, garlic, and black pepper; roast until collapsed and jammy, about 18 minutes.
2. 2Whisk the lentil flour, all-purpose flour, eggs, milk, 1 tablespoon olive oil, and a pinch of salt into a thin batter; rest 10 minutes.
3. 3Cook 4 thin crepes in a lightly oiled skillet, swirling to make them delicate and lacy.
4. 4Mix the parsley, dill, feta, and remaining olive oil in a bowl.
5. 5Fill each crepe with the herb mixture, roll or fold them, and place in a baking dish.
6. 6Spoon the roasted tomatoes over the crepes and bake 6 to 8 minutes until hot and fragrant, then serve immediately.

Tips

• If the batter thickens while resting, whisk in a splash of milk to restore its pourable texture.
• Roast the tomatoes until some edges char slightly for a deeper, sweeter sauce.

Nutrition