Moroccan style crepes

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 tbsp olive oil, plus more as needed

1 eggplant, cut into small dice

2 tomatoes, finely chopped

pinch of ground cinnamon

small handful of finely chopped mint leaves

lemon wedges, for serving

sea salt and freshly ground black pepper

Method:

1 Sift the flour into a bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Gradually stir the egg mixture, letting a little of the flour fall in as you go and adding the rest of the milk a little a time. When blended, beat with an electric mixer to remove any lumps. Rest in the refrigerator for 30 minutes.c

2 Heat 1 tbsp olive oil in a frying pan, add the eggplant, and cook over medium heat for 5–8 minutes, stirring frequently, until golden. Add the tomatoes and cook for another 5 minutes or until they start to break down a little. Season well with salt and pepper, then stir in the cinnamon and the mint.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a heatproof cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula or blunt knife and cook for 1 minute or until golden. Flip the crêpe and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon half the eggplant mixture ontop of a crêpe and roll or fold it, or simply serve the eggplant mixture on top. Prepare a second crêpe, and serve with a squeeze of lemon.

Moroccan style crepes