Ingredients for 4 people
150 grams of Mixture for Crepes Mill Marello
About 300 ml of water drink
a pinch of bicarbonate
salt up integral q.b.
1 tablespoon of extra virgin olive oil
Half teaspoon of turmeric
A big aubergine
Fresh basil Q.B.
About 100 grams of rocket
Prepare a batter mixing the flour with water, oil, bicarbonate and turmeric. Regulated salt. Heat a medium-sized non-stick pan and pour the necessary amount of batter with a ladle. Cook a couple of minutes overlook until the edges come off, giving you the chance with the car of the lid or a plate to turn the crack. Complete cooking from the other side for a couple of minutes. Proceed the same way to finish the batter. Let cool and meanwhile blend the aubergine previously cooked to steam or boiled a couple of minutes. Cut it to pieces, add basil and a pinch of salt and blend. Spread each crepe with the cream, add the rocket and close to scroll. Let it rest at least half an hour in the refrigerator and before serving cut into rolls.
The mixture of natural flours for Crepes, really allows us to experience many salted ideas as much as sweet.
Today I propose to use it to make delicious rollers of vegetables to bring to the cold or warm table. Ideal for lunch or dinner to accompany with a mixed salad or with beans to the oil for example or of curry chickpeas or even zucchini spadelled oregano.
They lend themselves wrapped in the food film to be taken away by the sea or for a picnic nic in the mountains, also because prepared the day before they absorb the seasoning well, they are compacted and are really delicious!
I chose aubergines, fruit of the summer garden, since often beyond the parmigiana or classic grilled cooking we often don't know how to eat them. Alternatively you can try to create a cream with the same procedure with zucchini, with peppers or with peas!
Article by Dr. Isabella Vendrame - Psychologist Food Coach, writer and disclosure.