Ingredients for 4 people

150 g of Mulino Marello Crepe Mix

Approximately 300 ml of water drink

a pinch of bicarbonate

whole grain salt to taste

1 tablespoon extra virgin olive oil

Half a teaspoon of turmeric

A large aubergine

Fresh basil to taste

Approximately 100g of rocket

Procedure

Prepare a batter by mixing the flour with the water, oil, bicarbonate of soda and turmeric. Season with salt. Heat a medium-sized non-stick pan and pour the necessary amount of batter with a ladle. Cook for a couple of minutes over high heat until the edges come away, giving you the opportunity to turn the crepe over using the lid or a plate. Complete cooking on the other side for a couple of minutes. Proceed in the same way until you finish the batter. Leave to cool and in the meantime blend the previously steamed or boiled aubergine for a couple of minutes. Cut it into pieces, add basil and a pinch of salt and blend. Spread each crepe with the cream, add the rocket and close into a roll. Leave to rest for at least half an hour in the refrigerator and cut into rolls before serving.

The blend of natural flours for crepes really allows us to experiment with many savory as well as sweet ideas.

Today I suggest you use it to make delicious vegetable-filled rolls to bring to the table cold or warm. Ideal for lunch or dinner to be accompanied with a mixed salad or green beans in oil for example or chickpeas in curry or courgettes sautéed in oregano.

Wrapped in cling film they are suitable to be taken away to the seaside or for a picnic in the mountains, also because prepared the day before they absorb the seasoning well, they compact and are truly delicious!

I chose aubergines, fruit of the summer vegetable garden, since often beyond the parmigiana or the classic grilling we often don't know how to eat them. Alternatively you can try making a cream with the same procedure with courgettes, peppers or peas!

 

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.