L
Eggplant Riste Crepe Gratin Recipe
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Difficulty :
Preparation time : 15min
Cooking time : 15min
Ingredients
For 4 people:- 1 jar of eggplant riste 600g Jean Martin
- 250g of flour
- 4 eggs
- 450 ml of milk
- 1 pinch of salt
- 50 g melted butter
- 100g grated mozzarella
Recipe
Make the pancakes:
To melt the butter.
In a salad bowl, mix the flour. Add the salt.
Beat the eggs with the melted butter and pour over the flour.
Stir well to avoid lumps and dilute with the milk. Let the dough rest for 30 min.
Grease the pan and pour in a ladle of batter. Cook the pancakes on each side, without insisting too much.
Cook 8 to 10 crepes depending on the size of your crepe maker.
Prepare the gratin:
Garnish each pancake with 2 to 3 tablespoons of eggplant riste.
Roll and cut the pancake into 3 or 4 parts.
Place the rolls vertically in a buttered gratin dish.
If there is any Riste left, spread it over the pancakes.
Sprinkle with grated mozzarella.
Brown for 10 to 15 minutes in a hot oven, 180°C.
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