Eggplant crepes: A surprising twist on a classic

Crepes are undeniably popular worldwide, even to the biggest skeptic. In kitchens across the globe, dozens—if not hundreds—of different varieties are created. When the trend of serving savory pancakes reached Poland, chefs and cooks took on the challenge and crafted many compositions, surpassing even the classics. I decided to join in with the help of crepes with eggplant.

This intriguing purple vegetable is not a top choice for us when grocery shopping, but it's worth reconsidering. Eggplant is a tasty and healthy vegetable that works wonderfully as a pancake filling, among other things. Try the recipe for yourself and see if it was worth it—I've already answered that question with a resounding yes!

Ingredients:

Crepes batter:

• 3 cups of flour
• 2 eggs
• 2.5 cups of milk
• ½ cup of water (preferably carbonated)
• 2 tablespoons of oil
• a pinch of salt

Filling:

• 1 large eggplant
• 1 bell pepper
• 1 onion
• 2 cloves of garlic
• 1 can of diced tomatoes
• Provence herbs
• hot pepper
• salt
• pepper
• cubed yellow cheese

Instructions:

1. Mix all the ingredients for the batter and let it sit for about 20 minutes. Then, fry thin crepes on a heated pan.
2. Cut the eggplant into small cubes. It's a good idea to salt it, place it in a colander for 30-40 minutes, and drain the excess liquid.
3. Chop the onion finely and fry it in butter.
4. Add the pressed garlic and eggplant, cover, and stew for about 15 minutes.
5. Add the diced tomatoes to the pan, seasoning with salt, pepper, hot pepper, and Provence herbs to taste.
6. Fry for a few more minutes.
7. Place the filling on the crepes, sprinkle with grated cheese, and roll them up like croquettes.