Blend crêpe batter with 500 g roasted eggplant.
Fry as for crêpes and serve with lemon and tahini.
French Crêpes or English Pancakes or German Pfankuchen for 2-3
Whisk until smooth:
115 g (1 C) flour
2 t melted butter
300 ml (1-1/3C) milk
[grated orange or lemon zest OR 2 T sesame seeds]
Fry in thin layer. Toss & brown other side.
*Use a good quality 18cm pan. Do not wash with detergent after use; wipe clean with a drop of oil on a sheet of paper towel. Store in a dry place to keep rust-free.
*It is not necessary to let the batter stand for 30 min, but the batter may be prepared in advance and kept cold for up to 24 hours.[Or bake in single layer 200ºC for 30 min.]
*Always heat the pan very hot before pouring in the batter. If the first pancake sticks, it’s because the pan wasn’t hot enough. Fry until the crêpe can be turned easily, then fry the other side until golden.
There is no egg in eggplant, nor ham in hamburger; neither apple nor pine in pineapple. English muffins weren't invented in England or French fries in France. Sweetmeats are candies while sweetbreads, which aren't sweet, are meat.
Just thought you'd like to know.
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