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Astuce : ajuste le délai d'extinction de l'écran dans les Réglages

Wraps de crêpes aux lentilles et épinards avec sauce champignons-courgettes

Des crêpes aux lentilles et épinards accompagnées d'une sauce crémeuse champignons-courgettes, roulées en wraps sains. Sans farine, sans sucre, sans œufs, sans levure. Stabilise la glycémie.

4.0(4 avis)
15 min prépa / 35 min total
106 kcal
5.8g de protéines
9 portions
Facile

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Ingrédients

Ingrédients mis à jour en mesures metric
  • 120 glentils

    soaked

  • 240 mlwater

    for blending

  • 75 gspinach

    chopped

  • salt

    to taste

  • 30 mlolive oil
  • 1 pieceonion
  • 150 gmushrooms

    sliced

  • 250 gzucchini
  • 3 tbspfresh dill

    chopped

  • 2 tbspcream cheese

    optional

  • lettuce leaves

    for wrap

Instructions

  1. Soak lentils for several hours, then rinse and drain

  2. Blend soaked lentils with 1 cup water until smooth

  3. Add chopped spinach, salt and olive oil, mix well

  4. Heat olive oil in a pan and fry pancakes until golden on both sides

  5. For the sauce: saute chopped onion in olive oil until translucent

  6. Add sliced mushrooms and cook until tender

  7. Add diced zucchini and cook until soft

  8. Blend the sauce with an immersion blender until smooth

  9. Stir in chopped dill and optional cream cheese

  10. Assemble wraps: lettuce leaves + sauce on pancake, roll up

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4 avis

Page 1 sur 1, 4 avis
Anke V.

Used as a wrap with grilled vegetables. Family approved.

Gertrude M.

My sister was diagnosed with celiac disease last year and I have been searching for things she can eat. She had tears when she tasted these wraps. Real food again.

Agnes B.

Tore when I folded them. Needs practice.

Concepcio R.

Para mi marido que no puede comer trigo.