Aubergine makes a splash: A new twist on savoury crepes

Crepes are a dish whose immense popularity worldwide is undeniable, even to the staunchest skeptic. In kitchens around the globe, dozens – no, indeed hundreds – of different varieties of pancakes are created. When the trend of serving them savoury reached Poland, chefs and cooks from all over the country took on the challenge and crafted many compositions whose taste surpasses even the well-loved classics. I decided to ride this wave, and I did it with crepes with aubergine.

This interesting, purple vegetable is not the first choice during grocery shopping, but I think it's worth changing that. The aubergine is a tasty and healthy vegetable that works wonderfully as a filling for pancakes, among other things. Try out the recipe and ask yourself: wasn't it worth it? I've already found my answer, without a hint of regret!

Ingredients:

Crepes batter:

• 375g of flour,
• 2 eggs,
• 600ml of milk,
• 120ml of water (preferably sparkling),
• 2 tablespoons of oil,
• a pinch of salt.

Filling:

• 1 large aubergine,
• 1 bell pepper,
• 1 onion,
• 2 cloves of garlic,
• 1 can of chopped tomatoes,
• Provençal herbs,
• chilli pepper,
• salt,
• pepper,
• a piece of cheddar cheese, cubed.

Instructions:

1. Mix all the ingredients for the batter and let it sit for about 20 minutes. Afterwards, fry thin crepes on a heated pan.
2. Cut the aubergine into small cubes. It's best to salt it, place it in a colander for 30-40 minutes, and then drain the excess liquid.
3. Finely chop the onion and fry it in butter.
4. Add the garlic, pressed through a press, and the aubergine. Cover and stew for about 15 minutes.
5. Add the chopped tomatoes to the pan and season the mixture to taste with salt, pepper, chilli pepper, and Provençal herbs.
6. Fry for a few more minutes.
7. Place the prepared filling on the crepes, sprinkle a bit of grated cheese, and roll them up like croquettes.