Eggplant and Mushroom Crepes

Eggplant and Mushroom Crepes
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If I'd known crepes were so easy to make I would have been making them A LOT sooner. You can make them sweet or savory and fill them with just about anything. They're a great way to use up leftovers...they make anything just a little more elegant!

Category: main dish

Ingredients

Serves: 4

For the crepes:
1 cup flour
2 teaspoons sugar
generous pinch of salt
1 cup milk
½ cup water
2 teaspoons butter, melted
2 eggs

For the filling (makes 3 - 4 cups when cooked):
1 eggplant, diced
1 medium onion, diced
1 (8 ounce) pack of mushrooms, diced
2 - 3 cloves of garlic
1 tablespoon fresh thyme
1 teaspoon smoky paprika
pinch red pepper flakes
olive oil

For the bechamel sauce:
2 tablespoons flour
2 tablespoons butter
1 cup milk, more or less
salt and pepper to taste
parsley for garnish

Preparation

Read full details on:
www.lydiasflexitariankitchen.com

Comments
Added 10 years ago by:
Lydia McClister Filgueras Lydia McClister Filgueras
     119 recipes
1 person cheffed this recipe
Lydia McClister Filgueras
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