Preparation of Crepes with Eggplants, Mushrooms, and Brie

• To prepare the Crepes with Eggplants, Mushrooms, and Brie, first make the crepes by lightly beating the eggs with the milk in a large bowl.

• Add the oil, salt, and flour sifted a little at a time with a fine sieve.

  Always whisk by hand to dissolve any lumps and let the batter rest in the fridge for 20 minutes.

• In the meantime, clean the onion and chop it into small pieces, trim the eggplants, and cut them first into slices and then into not-too-large pieces.

• If using dried mushrooms, soak them in hot water for a few minutes.

  In a large pan that can hold the eggplants and mushrooms, heat a little extra virgin oil with the crushed garlic clove.

• When the garlic starts sizzling, add the onions and sauté them for 5 minutes, then incorporate the eggplants, salt, and mix.

• If using fresh mushrooms, clean them of impurities and slice them, and if they are too large, cut each slice in half.

• Let the eggplants cook for 5 minutes, then add the mushrooms (fresh or dried, whichever you are using).

  If they are dried, add them along with the soaking water to give more flavor.

  Cook everything until the eggplants and mushrooms are well cooked.

• Meanwhile, prepare the béchamel following my recipe or a tried-and-tested recipe of your own and set it aside.

• Remove the batter for the crepes from the fridge, mix it with a hand whisk, heat a small pan lightly brushed with oil, and scoop 1 ladleful of batter.

• Pour the batter, rotating the pan to let it reach the edges, and cook the crepes until the edges detach by themselves.

  Then flip them and cook on the other side for another minute.

• Place the prepared crepes one on top of the other on a small plate and set aside.

• Now you have everything ready to assemble the Crepes with Eggplants, Mushrooms, and Brie, you just need to grate the cheese and cut the brie into small pieces.

• Smear the bottom of a pyrex baking dish that can go in the oven, take a crepe, and fill half of it with 2 spoonfuls of eggplants.

  Add some pieces of cheese and fold into a half-moon.

• As you form the crepes, arrange them in the baking dish over the béchamel, and once all are ready, sprinkle with more béchamel and grated cheese.

• Preheat the oven to 390°F in static mode, drizzle the crepes with Eggplants and Mushrooms with a little extra virgin olive oil, and bake.

• It will really take 10 minutes in the oven to melt the cheeses and heat and flavor everything. If you want a golden crust, turn on the grill for another 5 minutes.

• Take out the Crepes with Eggplants and Mushrooms, sprinkle with fresh chives cut with scissors, and serve.

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