Vegan crêpes with lentil ragù

Ingredients

For 1 serving

• Whole wheat flour40 g
• Soy milk100 ml
• Cooked lentils130 g
• Tomato passata120 g
• Carrots1
• Onion30 g
• Extra virgin olive oil2 teaspoons
• Nutritional yeast8 g
• Saltto taste

Contains: gluten, soy,

Method

1. In a bowl whisk the wholemeal flour with the soya drink, a splash of water and a pinch of salt until the batter is smooth and runny.
2. Grease a non-stick pan of about 20 cm with a drizzle of oil and heat it over medium heat; pour in half the batter, swirl the pan to spread it thinly and cook for 1–2 minutes per side, until it lifts easily and is spotted golden. Repeat with the rest.
3. Preheat a conventional oven to 200 °C. Peel the carrot and onion and chop them finely.
4. Heat the remaining oil in a small pan over medium heat and fry the onion and carrot for 4 minutes, until soft; add the rinsed cooked lentils, half the passata and a pinch of salt and cook for 10 minutes, until the ragù is thick.
5. Fill the crêpes with the ragù, roll them up, lay them in a small baking dish and cover with the remaining passata.
6. Sprinkle with the nutritional yeast flakes and bake for 12 minutes, until the sauce bubbles at the edges.