Herb crepes with aubergine, roast bell pepper and lavas pesto
When crepes come to mind, it is usually as part of a sweet dessert. However, you can also eat them as a savoury snack or starter. In this recipe, we prepare herb crepes by mixing various herbs into the batter. We serve the crepes with aubergine, (pointed) pepper and green asparagus. Why don’t you give this easy to prepare Big Green Egg vegetarian starter a try?
For the pesto
- 1 bunch of lavas
- 1 clove of garlic
- olive oil
For the crepes
- 50 g butter
- 8 sprigs of fresh herbs such as chervil, tarragon, chives and parsley
- 120 g flour
- 200 ml milk
- 2 eggs
- 16 green asparagus
- 2 aubergines
- 2 red sweet pointy pepper
- 30 g rocket salad
- Heat the Big Green Egg with the Cast Iron Grid and the Half Moon Cast Iron Plancha Griddle (smooth side up) in place to 200°C. In the meantime, to make the pesto, wash the lavas. Peel the garlic, then mince. Blitz the lavas and the garlic in a food processor adding olive oil to create a creamy consistency. Season with pepper and salt.
- To make the crepes, melt the butter whilst chopping the herbs. Beat the flour, milk and eggs in a mixing bowl until you have a smooth batter. Add salt and pepper to taste, then stir through the melted butter and herbs. Cut the bottom tip off the green asparagus. Halve the aubergines, brush with olive oil and sprinkle with pepper and salt. Put them on the Cast Iron Grid and grill until soft along with the sweet red pointy peppers. In the meantime, make 8 crepes from the batter using the Cast Iron Griddle Half Moon.
- Scoop the flesh out of the aubergines and mash this with a fork. Remove the stalks and seeds from the peppers and cut the flesh into pieces. Chop up most of the rocket. Mix the aubergines, peppers and rocket then season with salt, pepper and olive oil. Grill the asparagus on the grid.
- Fill the crepes with the aubergine mix and put two on every plate. Place the grilled asparagus beside them, spoon on some lavas pesto and garnish with the remaining rocket.
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