Eggplant Aubergine Crepes with Spinach Filling
Delight your taste buds with these elegant Eggplant Aubergine Crepes with Spinach Filling, a savory fusion of roasted eggplant crepes and a creamy, cheesy spinach filling. The batter, made with roasted aubergine, lends a subtle smokiness and velvety texture to these delicate crepes, while the filling combines sautéed garlic spinach, ricotta, and Parmesan cheese, kissed with a hint of nutmeg for a touch of warmth. Perfect for a hearty brunch or a light dinner, these crepes are as versatile as they are impressive. Serve them warm, fold them into triangles, and garnish with extra Parmesan for a dish that's both comforting and refined. Packed with flavor and nutrients, this recipe offers gourmet flair with simple, wholesome ingredients—great for vegetarians or anyone seeking a creative way to enjoy eggplant and spinach.
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Recipe Information
Ingredients
- 1 medium Eggplant (aubergine), peeled and diced
- 1 cup All-purpose flour
- 1 cup Milk
- 2 Eggs
- 1 teaspoon Salt
- 2 tablespoons Butter, melted
- 1 tablespoon Olive oil
- 2 Garlic cloves, minced
- 6 cups Fresh spinach, roughly chopped
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated (optional)
Instructions
Preheat your oven to 400°F (200°C).
Place the peeled and diced eggplant on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until tender. Allow it to cool slightly.
In a blender or food processor, combine the roasted eggplant, milk, eggs, flour, salt, and melted butter. Blend until smooth. The batter should be pourable; if it is too thick, add a tablespoon of milk at a time to thin it out.
Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of the batter into the skillet, swirling it to form a thin, even crepe. Cook for 1-2 minutes until the edges begin to lift, then flip and cook for an additional 30 seconds. Repeat with the remaining batter, stacking the crepes on a plate.
To prepare the filling, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and stir in the ricotta cheese, Parmesan cheese, black pepper, and nutmeg (if using). Mix until well combined.
Place one crepe on a flat surface and spoon about 2-3 tablespoons of the spinach filling onto the center. Fold the crepe in half, then fold again to form a triangle. Repeat with the remaining crepes and filling.
Serve warm, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.3 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 429 mg | 33% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 904 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
