#38. Lentil Feta Crepes

I found this recipe on the back of a can of Westbrae Natural Vegetarian Organic Lentils Beans. It's fun to make, and very flavorful. I think the recipe implies that you can use store-bought crepes, but I made my own according to the recipe and method in Joy of Cooking, which was moderately challenging (I used white whole wheat flour instead of all-purpose, and I used butter, but substituted water for milk, which turned out fine--my roommate even ate one of the crepes with blueberries and maple syrup and said it was very good, even though it was a savory (i.e. unsweetened) crepe.)

Ingredients:

3 tbsp olive oil
3 shallots, chopped fine (I used a whole small white or yellow onion instead--shallots are disgusting)
8 oz mushrooms, sliced thin
1 can lentils (15 oz.)
6 crepes
4 oz. low fat feta cheese, crumbled (Word of warning--I opened the feta just as my roommate came in from the yard, and I immediately told her to check her shoes for dog poo--that's how pungent the feta, plus the cooking onion/mushroom/lentil filling is, but once you realize it isn't dog poo, it weirdly smells okay. So in other words, you will be stinking up your house, but somehow the dish doesn't end up tasting bad.)
10-12 Kalamata olives, chopped

Warm crepes in oven (if store-bought--otherwise you can fill as you go). Heat oil in skillet. Saute shallots (or onion) & mushrooms over medium heat until soft & brown. Add lentils & heat through. (Add wine, cream, or broth for moister lentils, if desired. (I rinsed the lentils throughly and added water.)) Fill crepes with lentil mixture & feta cheese. Roll crepes up & place on serving platter. Sprinkle with chopped olives. (I then also garnished with fresh sage, which tasted very good with the other flavors. Oregano was also nice.)

This was maybe twice as much filling as should have gone in a single crepe:

As you could see, the crepe wouldn't stay rolled shut on its own:

A+