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Eggplant and Mushroom Crepes ~ Lydia's Flexitarian Kitchen
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4.50 from 2 votes

Eggplant and Mushroom Crepes

Elegance from humble ingredients. Great for #MeatlessMondays
Course: Vegetarian
Cuisine: French
Servings: 12 crepes
Author: LydiaF

Ingredients

For the crepes

  • 1 cup flour
  • 2 teaspoons sugar
  • generous pinch of salt
  • 1 cup milk
  • 1/2 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

Instructions

Make the crepe batter

  • Measure the flour, sugar and salt into a small bowl and stir to mix.
  • Measure the milk, water, melted butter and eggs in a blender or mixing bowl and beat together briefly.
  • Dump the dry ingredients on top of the wet and blend or whisk until smooth.
  • Store the batter in the fridge for at least an hour before using. The batter will keep for a day or so.
  • To cook the crepes, coat a crepe pan with cooking spray and bring to medium high heat.
  • Use a 1/4 cup measure to pour the crepe batter into the hot pan, immediately lift the pan from the heat and turn to spread the batter all the way around the sides of the pan. (Adjust the amount of batter needed to fit the size pan you're using)
  • Cook the first side for about a minute. It should release and slide around the pan when ready to turn.
  • Flip and cook the other side. The finished crepe should be dry and brown in spots, but not brown all over like a pancake. Adjust the heat as necessary to prevent over-browning.
  • Avoid stacking the flat crepes on top of each other. You can either fold them or place a piece of waxed paper in between them.
  • Crepes will hold in the fridge for a couple days or a month in the freezer.

For the Eggplant and Mushroom Filling

  • Heat two tablespoons of olive oil and red pepper flakes in a large skillet or dutch oven.
  • Saute the onions and garlic in the oil until they begin to soften.
  • Add the mushrooms and cook for a minute or so.
  • Add the eggplant, thyme, smoky paprika and stir to combine.
  • If the pan seems dry add a little water.
  • Season with salt and pepper.
  • The filling can be cooked a day ahead and stored in the refrigerator until needed.

For the bechamel sauce

  • Melt the butter in a small sauce pan.
  • Stir in the flour and cook for a couple minutes.
  • When the flour begins to darken, add the milk and whisk until it begins to thicken.
  • Continue to cook the bechamel sauce for a couple more minutes.
  • Season with a generous amount of salt and a little pepper.
  • Add more milk if needed to thin out the sauce, continue to cook if needed to thicken it.

Assemble the crepes

  • Cook or warm up all the ingredients as necessary, figure two crepes per serving.
  • Lay a crepe on a plate and top with about 1/2 cup of filling.
  • Fold the sides over.
  • Repeat for the next crepe.
  • Top with bechamel sauce and garnish with chopped parsley.