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Vegan Lentil Crepes with Tofu Spinach Scramble
When one thinks of crepes, one would possibly image eggs, flour, melted butter, and extra. However these gluten-free, vegan crepes are even simpler, and higher too. Made with simply water and break up crimson lentils, they’re fibre-licious! They maintain up properly and will be saved within the fridge for a number of days. We’ve topped these lentil crepes with a scrumptious spanakopita-flavoured filling. They’re nice for snacking and extra.
Nice for lunch, too!
No time to make crepes? Warmth up a tortilla in a frying pan and add crumble on high. Dollop with toppings equivalent to salsa and cilantro.
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