MMMMM---------------------------BATTER--------------------------------
3 Eggs
1 ts Honey
1/8 ts Salt
1 c Unbleached white flour
1/2 c Whole wheat pastry flour
1 3/4 c Milk
2 tb Butter; melted
3 tb Butter; up to 4 tb
MMMMM--------------------------FILLING-------------------------------
2 tb Olive oil
1 c Onion (2 sm); finely diced
4 cl Garlic; minced
3 c Eggplant (1 sm);
- finely diced
1 ts Leaf thyme
1 ts Basil
2 md Ripe tomatoes
4 oz Water chestnuts (1/2 can);
- sliced
1/4 ts Salt
Black pepper;
- freshly ground, to taste
8 Crepes
2 Ripe avocados
1/2 Lemon
2 c Cheddar cheese; grated
1 c Sour cream
Crepes:
In a medium-sized bowl, whip eggs until light, then add honey, salt,
and flours. Stir in well. Slowly add milk, 1/4 cup at a time. When
well mixed, add melted butter. Allow batter to sit at room
temperature 2 hours if possible. If it sits overnight, refrigerate it
and add a bit more milk to thin the batter. The next day allow to sit
at room temperature for an hour before using.
To cook, preheat a 10" skillet over medium heat. Add 1/2 tb butter and
swirl it around in the pan. Add a bit less than 1/4 cup of batter to
pan, then quickly swirl pan around so that batter covers the bottom
of pan thinly. If too much batter is poured in, try to pour excess
batter back into larger bowl. Cook 1 to 2 minutes, until lightly
golden in color, then flip crepe over with a spatula, cook 1 minute
more, and remove from heat. Add a bit more butter to pan and repeat
process until all batter is used up. Stack cooked crepes on top of
one another and allow to cool. BE sure to use a small amount of
batter or crepes will be too thick.
Filling:
Heat the oil in a 10" skillet and sauté onions, garlic, eggplant,
thyme, and basil over medium heat until tender and browned. Don't
overcook.
Dice the tomatoes and combine with the sliced water chestnuts in a
medium-sized bowl. Add sautéed vegetables, salt, and pepper. Stir.
Preheat oven to 375°F. Lay out crepes and put 1/2 cup vegetable
mixture in a line down the center of each crepe. Then peel and slice
avocados, squeeze lemon over them, and spread 4 to 6 avocado slices
over the vegetables on each crepe. Add 1/4 cup cheese per crepe. Roll
up the crepes and place seam side down in a shallow oiled baking pan.
Bake 10 minutes. Serve with a dollop of sourc cream on top.
Recipe by Horn of the Moon Cookbook by Ginny Callan
