Eggplant Aubergine Crepes with Spinach Filling

Delight your taste buds with these elegant Eggplant Aubergine Crepes with Spinach Filling, a savory fusion of roasted eggplant crepes and a creamy, cheesy spinach filling. The batter, made with roasted aubergine, lends a subtle smokiness and velvety texture to these delicate crepes, while the filling combines sautéed garlic spinach, ricotta, and Parmesan cheese, kissed with a hint of nutmeg for a touch of warmth. Perfect for a hearty brunch or a light dinner, these crepes are as versatile as they are impressive. Serve them warm, fold them into triangles, and garnish with extra Parmesan for a dish that's both comforting and refined. Packed with flavor and nutrients, this recipe offers gourmet flair with simple, wholesome ingredients—great for vegetarians or anyone seeking a creative way to enjoy eggplant and spinach.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 medium Eggplant (aubergine), peeled and diced
• 1 cup All-purpose flour
• 1 cup Milk
• 2 Eggs
• 1 teaspoon Salt
• 2 tablespoons Butter, melted
• 1 tablespoon Olive oil
• 2 Garlic cloves, minced
• 6 cups Fresh spinach, roughly chopped
• 1 cup Ricotta cheese
• 0.5 cup Grated Parmesan cheese
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Nutmeg, freshly grated (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the peeled and diced eggplant on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until tender. Allow it to cool slightly.

Step 3

In a blender or food processor, combine the roasted eggplant, milk, eggs, flour, salt, and melted butter. Blend until smooth. The batter should be pourable; if it is too thick, add a tablespoon of milk at a time to thin it out.

Step 4

Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of the batter into the skillet, swirling it to form a thin, even crepe. Cook for 1-2 minutes until the edges begin to lift, then flip and cook for an additional 30 seconds. Repeat with the remaining batter, stacking the crepes on a plate.

Step 5

To prepare the filling, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 6

Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and stir in the ricotta cheese, Parmesan cheese, black pepper, and nutmeg (if using). Mix until well combined.

Step 7

Place one crepe on a flat surface and spoon about 2-3 tablespoons of the spinach filling onto the center. Fold the crepe in half, then fold again to form a triangle. Repeat with the remaining crepes and filling.

Step 8

Serve warm, garnished with extra Parmesan cheese if desired.

Nutrition Facts

Serving size	(1466.1g)

Amount per serving	% Daily Value*
Calories	1729.1

Total Fat 92.7g	0%
Saturated Fat 47.7g	0%
Polyunsaturated Fat 1.5g
Cholesterol 646.7mg	0%
Sodium 3825.0mg	0%
Total Carbohydrate 152.9g	0%
Dietary Fiber 21.3g	0%
Total Sugars 25.0g
Protein 91.4g	0%

Vitamin D 203.4IU	0%
Calcium 2236.4mg	0%
Iron 18.8mg	0%
Potassium 3634.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 20.2%

Carbs: 33.8%