Try this All Vegetarian Spin on the Classic French Crepes, warm cheesy, melt in the mouth with a delicious filling of Aubergine and Peas…. YUMMMY!
For the filling….
Heat oil, and sauté 1 med size finely chopped onion and 2-3. cloves of garlic till translucent.
Add 2 med size peeled and diced Aubergine (eggplant) and cook till soft.
Add 2 med size chopped tomatoes, salt, paprika and nutmeg.
Cook till tomatoes melt. Add boiled peas.
Cook till the eggplant start to melt…about 4-5 minutes. Taste and adjust seasoning if needed. Add a tsp of sugar if u like.
PS: you can also used my Mushroom spinach sauté as a filling for these crepes!
For the béchamel(white) sauce….
Melt 2 tbsp butter. Add 2 tbsp of flour, cook for a minute, add 2 cups milk. Simmer on medium heat, stirring constantly till sauce thickens and coats back of spoon. Add 2 tbsp of cheese and stir to blend.
For the Veg Crepes…
Blend 1/2 cup all purpose flour with 1/2 cup corn starch, 1/2 cup milk and 1/2 cup water into a thin smooth batter.
Heat a nonstick pan. Grease lightly with butter, wipe clean with. Wet cloth. Spread a thin layer of batter.
Cook for a few seconds…till it starts to gently curl up from the sides. Flip and cook for a few seconds on the other side too. Transfer to a foil covered plate.
Do not over cook crepe….they should look pale white!
Now, spread 2 spoons of the filling at the centre of each crepe.
Spread a tsp of béchamel sauce next to the filling…
and bring one side of crepe to cover filling.
Spread another tsp of béchamel sauce…
and roll the other side in.
Continue making crepe rolls till you use up all the crepes and filling.
Place rolls next to one another, in a baking dish.
Cover liberally with béchamel sauce.
Sprinkle with grated cheese and some thyme/parsley.
Bake in 425F oven till golden and bubbly….serve warm!
Inspiration: Tarla Dalal