These are an ingenious way to have Ethiopian food without the challenges of making the traditional fermented bread called injera. The recipe was relatively simple. You make basic lentils with tomatoes and then roll them in crepes. Vegan crepes are surprisingly easy to make. I just put all the called for ingredients in the blender and then chilled it for an hour. I used a cast iron skillet and it worked fine. That is, as long as you're not picky about having the world's prettiest crepes when it's all said and done. I also made a side dish of coleslaw and potato salad. I don't usually make sides and try to find "one pot meals" whenever possible. But when the mood strikes, it often pays off. The two dishes really complimented each other nicely.
No comments:
Post a Comment