Pancakes with eggplant filling
Description
Baking is simple and quick. Try making very tasty eggplant pancakes — serve them with sour cream, mayonnaise, ketchup, and so on. You can roast the vegetables in the oven ahead of time or fry the flesh in a pan after removing the skin and stems. The main thing is to use your culinary imagination.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the eggplants in water, prick them with a knife in several places, and bake in the oven at 180°C for about 30 minutes.
- 2
Step 2
Pour kefir of any fat content into a bowl or salad bowl and whisk in the chicken eggs; add a pinch of salt. Whisk with a whisk.
- 3
Step 3
Pour in boiling water and mix immediately. Add premium wheat flour and gently fold it into the liquid base. Finally, pour in the vegetable oil and mix again.
- 4
Step 4
Heat the frying pan and grease it with vegetable oil the first time. Pour half a ladle of batter, spread it into a round, and cook the pancake for 1–2 minutes on each side. Continue until all the pancakes are cooked, then let them cool slightly.
- 5
Step 5
Peel the baked eggplants, placing the flesh in a bowl or ramekin.
- 6
Step 6
Heat vegetable oil in a skillet and add the eggplant flesh. Sauté for about 3–5 minutes, stirring occasionally and mashing with a fork. You can add a little garlic or tomato paste to taste.
- 7
Step 7
Place 2 tablespoons of eggplant filling on each crepe, fold in the sides, then roll it up. Repeat with the remaining crepes.
- 8
Step 8
Serve the pancakes with eggplant filling at the table with various sauces. Enjoy your meal!