Duck Crepes with Lentils
Ingredients
- 1 cup cooked lentils
- 3/4 cup roast duck (or chicken or turkey) breast, diced
- 1 Tbs. chopped French shallots
- 1 Tbs. chopped green onions
- 2 Tbs. chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup vinaigrette dressing
- 8 six-inch, thin flour tortillas
- Sprigs of fresh herbs and bitter salad greens for garnish
Instructions
- 1
Combine all ingredients except tortillas and herb garnish in a skillet and heat through to warm.
- 2
Divide four ways and spoon into centers of crepes. Close tortillas like little bags, and tie the tops with strips of green onions or chives. Or roll them up.