Minced Meat Crêpes with Blue Cheese on Colorful : > Lentil Salad

Preparation (about 35 min):

Soak lentils for one night, then make al dente, drain well. Pluck thyme, parsley, chop finely. Peel onions, cut into fine cubes. Peel garlic and press finely. Mix eggs, milk, flour and a few drops of oil, season with salt, pepper and nutmeg.

Pour the batter in a hot frying pan with a little clarified butter. Finish crêpes on both sides until golden brown, cool. Remove peel from carrots and kohlrabi. Halve and clean peppers, clean green onions, cut all together into tender strips. Crumble blue cheese into small pieces. Pluck leaf parsley. Grind peeled tomatoes in a hand mixer.

Preparation (about 35 min):

Mix mince with parsley, thyme, onions, garlic, tomato puree well and season with salt and pepper. Spread thinly on crêpes, roll up and put in a frying pan, bake in the oven at 170 °C for about ten minutes.

Mix lentils well with vegetable strips, remaining thyme, onions and leaf parsley. Fold in rapeseed oil, grape juice and wine vinegar, season with salt and pepper. Let the leaf salad sit for a bit.

Serve:

Cut crêpes into diagonal pieces, arrange on plates, leaf salad next to it form and sprinkle with blue cheese, garnish with thyme sprigs.

579 Kcal – 33 g fat – 33 g egg white – 37 g carbohydrates – 3 Be :

Our tip: As an alternative to fresh herbs, you can also use frozen ones

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