The recipe for roll of crepe with eggplant, tomato and mozzarella
All crazy for the eggplant, recipes with eggplant that are in great demand in the summer, and seems to really perfect the recipe of a roll of crepe with eggplant, tomato and mozzarella. It is one of the recipes from The silver spoon suggests to serve hot but it is delicious even at room temperature, so perfect, even when it is very hot. Obvious that with the mozzarella and a row will be a real treat, then, is one of the recipes for the eggplant to be enjoyed always. Maybe we can freeze the eggplant is already cooked and use them when not in season. Here's how to make crepes with aubergines, tomato and mozzarella.
Other easy recipes with eggplants, click here
Roll crepe with eggplant, tomato and mozzarella
Ingredients: 100 g flour, 300 g of milk, 2 eggs, salt
For the filling: mozzarella, tomatoes, eggplant
For the béchamel 1 litre of milk, 70 g of flour 70 g of butter
Preparation: in a bowl, blasting down the two eggs with a little salt, add the flour and while we stir, pour slowly the milk.
We obtain a dough smooth and homogeneous.
We heat the pan, anoint with a little oil and pour a ladle of the mix, roll and cook the crepe on both sides, we continue with the other pancakes.
Boil the milk in a saucepan and melt the butter, join the flour and mix well. When the milk boils, add the roux to the flour, and the funnel, mix and let it thicken on the fire, gently, let us go up and pepiamo.
In a bowl put the diced mozzarella and chopped tomatoes.
To part cut the eggplant bake with a drizzle of olive oil, then cooled, unite the tomatoes and mozzarella cheese and a ladle of bechamel sauce.
Lay a crepe on the work plan and farciamo with a few tablespoons of filling and roll. Proceed with the other pancakes.
We have the crepes rolled up into the greased baking tray or on baking paper and pour over the béchamel sauce. Put it in the oven at 180° C for 20 minutes.