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RECIPES
| Calories | 223,4 kcal |
| Fat | 4,5g |
| of which saturated fat | 1,3g |
| Carbohydrates | 24,3g |
| of which sugar | 2,5g |
| Proteins | 6,5g |
| Salt | 0,3g |
| Calories | 223,4 kcal |
| Fat | 4,5g |
| of which saturated fat | 1,3g |
| Carbohydrates | 24,3g |
| of which sugar | 2,5g |
| Proteins | 6,5g |
| Salt | 0,3g |
Peel and dice potatoes into 1 cm cubes. Heat oil in a pot or frying pan. Sauté shallot and garlic over medium heat until lightly golden. In a bowl, combine crepe mix and water. Two parts water to one part crepe mix. Mix well until the batter is smooth and lump-free. Drain lentils and add them to the stir fry. Mix well and let it heat for 2-3 min. Adjust taste with salt and black pepper. In a bowl, combine yogurt, mint leaves, cumin, a pinch of salt, and a pinch of sugar. Blend until smooth. Adjust taste with salt and sugar. On each crepe, place a bit of curry in one “corner” and fold twice to form a triangle. Serve with Raita Chutney and spinach. Peel and dice potatoes into 1 cm cubes. Heat oil in a pot or frying pan. Sauté shallot and garlic over medium heat until lightly golden. In a bowl, combine crepe mix and water. Two parts water to one part crepe mix. Mix well until the batter is smooth and lump-free. Drain lentils and add them to the stir fry. Mix well and let it heat for 2-3 min. Adjust taste with salt and black pepper. In a bowl, combine yogurt, mint leaves, cumin, a pinch of salt, and a pinch of sugar. Blend until smooth. Adjust taste with salt and sugar. On each crepe, place a bit of curry in one “corner” and fold twice to form a triangle. Serve with Raita Chutney and spinach.Cooking step by step
Mise en place:
Peel and cut shallot into julienne.
Peel and finely chop garlic.
Separate mint leaves from the stems. Discard the stems.
Drain lentils. 
The stir fry:
Add potatoes and curry powder. Stir well and sauté until golden.
Add half a glass of water and cook until potatoes are tender when pierced with a fork, 10-12 min.
Ensure no water remains once done. If needed during cooking, add more water. 
The crepes:
Heat a little oil in a frying pan over medium heat.
Pour a small amount of crepe mixture to form a thin layer. Once solidified, flip the crepe and cook for a moment more. Reserve on a plate and repeat until the batter is used up. 
The curry:
The Raita Chutney:
Your meal:
Cooking
step by stepMise en place:
Peel and cut shallot into julienne.
Peel and finely chop garlic.
Separate mint leaves from the stems. Discard the stems.
Drain lentils. 
The stir fry:
Add potatoes and curry powder. Stir well and sauté until golden.
Add half a glass of water and cook until potatoes are tender when pierced with a fork, 10-12 min.
Ensure no water remains once done. If needed during cooking, add more water. The crepes:
Heat a little oil in a frying pan over medium heat.
Pour a small amount of crepe mixture to form a thin layer. Once solidified, flip the crepe and cook for a moment more. Reserve on a plate and repeat until the batter is used up. The curry:
The Raita Chutney:
Your meal:
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