Moroccan-Style Crepes with Vegetable Filling
Thin crepes act as a wrapper here for a bright Moroccan filling of eggplant, tomato, and pepper, seasoned with a spice blend you grind yourself. Cumin, paprika, coriander, a peppercorn mix, and fennel give that warm, faintly sweet aroma associated with the cooking of the Maghreb.
The move worth stealing is spicing in two stages: half the blend goes in while the vegetables stew, so it blooms in the hot oil, and the rest at the very end to keep a fresh top note. The eggplant is fried first over high heat until browned and creamy inside, and it’s what sets the texture of the filling.
From experience: mix the batter with cold milk and stir in the melted butter only at the end, so the crepes stay thin and don’t tear. Toast and grind the whole fennel and cumin seeds right before cooking, they carry far more fragrance than pre-ground powder. Out of season, canned tomatoes in their own juice (drained) stand in well for the plum tomatoes.
You can make the filling up to two days ahead and keep it refrigerated, cooking the crepes fresh and serving them warm, folded into neat envelopes, as a filling breakfast or a light supper.
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Ingredients
Instructions
Whisk the egg with the salt and sugar, pour in the cold milk, and stir. Gradually add the flour and mix the batter. At the end, add the melted butter.
Fry thin crepes in a heated pan greased with vegetable oil, on both sides until golden.
Grind all the spices.
For the filling, cut the vegetables into cubes. Heat a little vegetable oil in a pan. Fry the eggplant for 5 minutes over high heat, stirring constantly. Once it browns, reduce the heat to medium, add the tomatoes and pepper, and fry for 3 minutes, stirring. Add half the spices and 3 tablespoons of water and stir. Simmer another 5-7 minutes, salt to taste, and add the rest of the spices.
Spoon a little filling onto each crepe, fold it in half, then in half again to form an envelope.
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