Crepes with Eggplant, Mint and Burrata Cheese

Description

Crepes with Eggplant, Mint & Burrata Cheese

(Serve 8)

The Crepes:

2 large eggs

3/4 cup milk

¼ cup soda water

1 cup AP flour

3 tablespoons unsalted butter, melted

Butter, for coating the pan

In a mixer, combine the eggs, milk, water, flour and melted butter and process. Refrigerate for at least an hour before cooking. Heat a nonstick skillet or crepe pan over medium heat. Coat with butter and pour about 1/4 cup of the batter in the middle of the pan. Rotate the pan to coat with the batter. After about a minute, or when the crepe begins to turn a light golden color, flip the crepe and cook the other side for about half as long as the first side. Fill and serve right away.

The Filling:

2 tablespoons extra virgin olive oil

1 small onion, diced

1 small eggplant, cut into 1/4 inch cubes

1 red pepper, diced

1 cloves garlic, minced

1/2 cup of burrata cheese, crumbled

1/2 teaspoon fresh mint, chopped

1 teaspoon salt

Crushed red pepper

Heat a large nonstick skillet over medium heat. Add the olive oil. When the oil is hot, add the onions and cook about 5 minutes, until they become slightly translucent. Add the eggplant, peppers, and garlic, season with salt and crushed red pepper to taste and cover. Cook for about ten minutes, stirring occasionally, until veggies start to soften from their own steam. Turn off the heat. Add the burrata cheese and fresh mint and stir to combine. Keep covered so the filling will stay warm until you are ready to fill the crepes.

Creamy Tomato Sauce:

5 tablespoons unsalted butter

4 tablespoons all-purpose flour

2 cups whole milk

1 Tablespoon tomato paste

1/2 teaspoons salt

1/2 teaspoon fresh basil

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden blond color, about 5 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Stir in tomato paste. Season with salt and basil, and set aside until ready to use.

Assembly:

Fresh Chives

Put 1/4 of the filling in the center of each crepe. Roll each crepes and place on a dish. Garnish with a dollop of sauce and a couple fresh chives. Serve immediately.

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CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

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WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.