Crespelle Mediterranean Alla Uschi
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the filling:
- 1 large eggplant (s)
- 2 zucchini
- 1 vegetable onion (s)
- 1 bell pepper (s), yellow
- 1 large tomato (s)
- 12 olives, black, pitted, halved
- 2 tablespoon tomato paste
- 150 ml tomato juice
- 2 cloves garlic
- 3 sage leaves
- 2 sprig (s) thyme
- Salt and pepper, from the mill
- Chilli powder or Sambal Oelek to taste
For the omelettes:
- 3 egg (s)
- 270 ml milk
- 120 grams flour
- 0.5 teaspoon ½ salt
- 30 g butter, melted
For the bechamel sauce:
- 30 g butter
- 30 grams flour
- 500 ml milk
- 100 ml white wine, drier
- 40 g cream cheese
- salt and pepper
- nutmeg
Moreover:
- 70 g parmesan, freshly rated, to sprinkle over
Print Recipe
Pin Recipe Instructions
- Cut the aubergine into small cubes and fry properly in 1 tablespoon of oil. Then put in a bowl. Also cut the two courgettes into cubes, fry them in 1 tablespoon of oil and add them to the bowl. Cut the vegetable onion into large cubes and fry again in 1 tablespoon of olive oil. Add the diced bell pepper and fry the garlic (pressed through or cut into tiny cubes). Peel and dice the tomatoes, roast the tomato paste and deglaze with tomato juice. Add the thyme sprigs, olives and sage. Season to taste with a little chili powder or sambal oelek. Add the eggplant and zucchini. Let it simmer for 10 minutes.
- Make a smooth, liquid batter from eggs, flour, salt and milk. Add the melted butter and let it rest for at least 20 minutes.
- Heat some oil in a pan and gradually fry 6 thin omelets. Fill the omelets with 1/6 of the vegetable mixture and place them side by side in a baking dish.
- For the bechamel sauce, melt the butter in the saucepan and sweat the flour while stirring constantly. Gradually add the cold milk and stir vigorously with the whisk. Simmer over low heat for about 20 minutes, then add the white wine. Season with salt, pepper and nutmeg and add 2 tablespoons of processed cheese. Let the sauce simmer gently, at least another 5 minutes.
- Pour the sauce over the crespelle in the baking dish and sprinkle with parmesan. Bake in a hot oven at 200 ° C top / bottom heat for about 30 minutes.
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