Best 3 Eggplant Crepes Recipes
**Discover a Culinary Gem: Eggplant Crepes - A Medley of Delightful Recipes**
Embark on a culinary journey with our versatile eggplant crepes, a fusion of flavors and textures that will tantalize your taste buds. These thin, savory pancakes, crafted from tender eggplant slices, are a culinary canvas waiting to be adorned with a myriad of fillings and toppings. From classic combinations to innovative twists, our collection of eggplant crepe recipes offers a feast for both the eyes and the palate. Indulge in the classic Ratatouille Crepes, a vibrant tapestry of Mediterranean flavors, or savor the hearty Mushroom and Spinach Crepes, a symphony of earthy aromas. For a taste of the Orient, try the Miso Eggplant Crepes, where East meets West in a harmonious blend of umami and smoky eggplant. And for a delightful dessert, the Sweet Potato and Apple Crepes offer a symphony of sweet and tangy flavors, sure to leave you craving more.
ITALIAN EGGPLANT (AUBERGINE) CREPES
Delicious Italian/ Mediterranean-style eggplant rollups filled with a mixture of Ricotta cheese and spinach and topped with tomato sauce. The thinly sliced eggplant itself forms a crepe as opposed to the French batter crepes we are usually familiar with.
Provided by Steve P.
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Cut eggplant lengthwise into thin slices.
- Sprinkle each side lightly with salt.
- Place in a colander weighted with a heavy plate and let stand one hour.
- Dip each slice on both sides in seasoned flour.
- Sauté lightly on both sides until golden.
- Add oil as needed.
- Keep warm.
- Mean while grate parmesan or romano cheese in food processor with steel blade.
- Combine with ricotta, eggs, garlic, salt and pepper.
- Add spinach and blend.
- Place several tablespoons of spinach mixture in center of crepe.
- Roll up and place seam sides down in a 13x9 inch baking pan.
- Top with tomato sauce.
- Sprinkle with grated cheese and bake in a preheated 375°F oven for 15 minutes or until hot and bubbling.
- To prepare tomato sauce for eggplant crepes: Place vegetables in a food processor with steel blade.
- Process until finely chopped.
- In large saucepan, sauté vegetables in olive oil with garlic, basil, oregano and thyme until tender.
- Add remaining ingredients and simmer 20 minutes.
- Transfer to food processor or blender and process until smooth.
- Pour over eggplant crepes before heating in oven.
- Makes 2+1/2 cups sauce.
- Notes: When I'm in a hurry I will use one of the good home style Italian sauces with peppers and vegetables on the grocery shelf like Aunt Millie's or Classico, instead of making this sauce.
EGGPLANT (AUBERGINE) " CREPES" WITH SPINACH FILLING
I must admit, I've never tried this. But the picture in the magazine (something at the doctor's office) looked absolutely delicious. My grandfather loved eggplant, but nobody else in the family did. I thought I'd at least give this a try in the summer when the eggplants and fresh spinach come in. I wish now I'd ripped out the picture for reference. So, if you give this a try, let me know how it turns out!
Provided by Redneck Epicurean
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the broiler. Peel and cut the eggplant into eight 1/4-inch slices. Brush each slice with oil and sprinkle with 1 teaspoons basil, salt, and pepper. Broil 5 minutes.
- Heat the oven to 400 degrees.
- In a microwave-safe bowl, combine washed spinach and the water. Cook 3 minutes or until wilted. Rinse with very cold water and drain very well. Mix with ricotta cheese and the 1/2 cup Italian blend cheese.
- Spread 1 cup of the marinara sauce in the bottom of a 9x13 baking dish. Roll 1/4 cup of mixture up jelly-roll style in each slice and place on top of the marinara. Pour on the remaining sauce and sprinkle with 1 tablespoons of the Italian cheese on each. Cover and bake 10 minutes. Remove cover and bake 3 minutes more to brown.
EGGPLANT CREPES RECIPE - (4/5)
Provided by s_curtis444
Number Of Ingredients 6
Steps:
- Preheat oven to 425. Arrange eggplant slices on nonstick baking sheets in single layer. Spray both sides of eggplant slices w/ cooking spray. Bake eggplant 10 mins.; turn and bake 5-10 mins. or till tender. Cool. Reduce oven temp. to 350. Combine spinach, ricotta and parm. cheese; mix well. Spray 13 x 9 baking pan w/ cooking spray. Spread spinach mixture evenly on eggplant slices; roll up slices. Place rolls, seam-side down, in prepared pan. Cover dish w/ foil; bake 25 mins. Remove foil; sprinkle rolls w/ Gruyere cheese. Bake, uncovered, 5 mins. or till cheese is melted. Serve w/ tomato sauce.
Tips:
- To ensure thin and evenly cooked eggplant crepes, use a mandoline or sharp knife to slice the eggplant as thinly as possible.
- Before frying the eggplant slices, pat them dry with paper towels to remove excess moisture. This will help them crisp up nicely and prevent them from becoming soggy.
- Use a large skillet or griddle to cook the eggplant crepes. This will give them plenty of room to spread out and cook evenly.
- Heat the oil over medium heat before adding the eggplant slices. If the oil is too hot, the eggplant will burn before it has a chance to cook through.
- Cook the eggplant crepes for 2-3 minutes per side, or until they are golden brown and tender. Do not overcrowd the pan, as this will prevent the eggplant crepes from cooking evenly.
- Once the eggplant crepes are cooked, drain them on paper towels to remove excess oil.
- Serve the eggplant crepes immediately, or store them in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Eggplant crepes are a delicious and versatile dish that can be enjoyed as a main course or side dish. They are easy to make and can be filled with a variety of ingredients, making them a great option for a quick and healthy meal. With a little practice, you can master the art of making eggplant crepes and impress your friends and family with this tasty and unique dish.
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