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
