Baked Eggplant Crepes
The roasted eggplant lends a distinctive flavor to this special crepe. Parmesan and sour cream make the filling creamy, while the slightly caramelized eggplant flavor that develops during baking enriches the dish even further. If you love Mediterranean flavors, this crepe is the perfect choice!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour and salt, then add the eggs.
2
Gradually pour in the milk and sparkling water, whisking continuously until you have a smooth batter.
3
Let the batter rest for 15-20 minutes to allow the ingredients to combine properly.
4
Lightly oil a skillet and heat over medium heat.
5
Pour a ladleful of batter into the skillet and spread it evenly. Cook for 2-3 minutes, until the edges start to pull away from the pan, then flip and cook for another 1-2 minutes.
6
Repeat the process with the remaining batter, re-oiling the skillet occasionally.
7
For the filling, dice the eggplant into small cubes, then place on a baking sheet lined with parchment paper. Drizzle with a little oil and bake at 400°F (200°C) for 20 minutes, or until golden brown.
8
In a skillet, sauté the minced garlic, then add the roasted eggplant and stir to combine.
9
Stir in the sour cream, ground black pepper, and grated Parmesan cheese, then let it thicken slightly.
10
Fill the prepared crepes with the roasted eggplant mixture, then fold or roll them up.
11
Serve fresh, sprinkled with chopped parsley.
