Experience the delightful fusion of sweet and savory in these elegant pancakes.
Dessert
Serves 4
Prep time: 45 minutes + 20 minutes resting
For the crepes
Preparation Zest the scrubbed orange and lemon into fine strips using a zester (or peel with a vegetable peeler and slice thinly). Squeeze the citrus fruits. Peel and finely grate the ginger. Crush the cardamom pods in a mortar. Peel the aubergine and cut into small cubes, then toss with the lemon juice.
In a heavy-bottomed saucepan, combine the sugar, vanilla sugar, and citrus zests. Add the aubergine cubes and simmer until the sugar dissolves and the aubergine is tender. Stir in the ginger, cardamom, and orange juice, then cook over low heat for another 15 minutes.
Whisk the eggs with sugar, milk, and flour into a smooth batter. Let it rest for 20 minutes, then incorporate the melted butter.
Heat a teaspoon of clarified butter in a hot skillet each time. Add batter with a ladle, swirling the pan for a thin, even crepe. Flip after 1-2 minutes and cook until golden. Repeat with remaining batter, keeping crepes warm (e.g., in an oven at 80°C). Spread crepes with aubergine purée, roll up, and slice into 3 cm pieces. Arrange in a dish, top with remaining purée, dust generously with powdered sugar, and serve immediately.
Enjoy your meal!
For more aubergine recipes, see the October issue of Santé.
Recipe and image: Beeldigbeeld/Stockfood
