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Crepes Provencal (D, TNT)
Source: My Venezuelan Sister-in-law, Leonor Niemtschik
Serves: Approximately 15

Crepes: (The recipe makes about 25 thin pancakes):
3 eggs
1 cup milk
2 tbsp. butter or substitute, melted
1-1/4 cups flour
1/2 tsp. salt

1 eggplant, peeled and finely diced
2 zucchini, peeled and finely diced
1/2 of a green or red bell pepper, finely diced
1/2 lb. mushrooms, sliced
2-3 garlic cloves, minced
4 tablespoons butter or substitute, divided
Salt and pepper

Mornay Sauce:
2 tbsp. butter or substitute
2 tbsp. flour
1/2 tsp. salt
2 cups milk
Dash onion powder
Dash garlic powder
1/2 cup grated Parmesan cheese or other grated cheese but Parmesan preferred

Make Crepes:
Place all ingredients in the electric blender: Make crepes as usual. (I'll be glad to give you exact directions)

Make Mornay Sauce:
Melt the butter, add the flour and cook, stirring until it browns slightly. Off the heat, add the milk, return to the heat, add the salt, onion and garlic powders and cook until thickened. Add the cheese and cook for 2 minutes.

Make Filling and Assembly:
Place the eggplant and zucchini in a colander, salt liberally and let drain for 30 minutes (more if possible), stirring occasionally. Rinse well and dry with paper toweling.

Heat 2 tablespoons butter or substitute and sauté the eggplant, zucchini and bell pepper until softened. Add the mushrooms and continue sautéing.

In a small saucepan, heat the remaining butter and sauté the garlic until it softens without browning. Add, with the butter it cooked in to the vegetables and continue cooking until most of the liquid is absorbed.

Place a layer of the Mornay sauce. Then fill the crepes, roll (don't make blintz packages, just roll up ends open) and place on top of the sauce. Cover with the remaining sauce and bake in a preheated 350°F oven for 20-30 minutes.

Poster's Notes:
Double, triple or more as you need. The completed dish may be made ahead, baked as per the directions and just warmed before serving.

Posted by Elena Eder