MOUSSAKA CREPES

Preparation Method :

• For the crepes, sift the refined flour into a bowl. Add the egg, one tablespoon melted butter and two tablespoons of milk. Beat until smooth.
• Add the remaining milk a little by little to make a smooth batter. Set aside for thirty minutes.
• Heat a non-stick frying pan over medium heat; lightly grease it with butter and pour two-three tablespoons of batter into the pan. Rotate the pan so that the batter spreads all around.
• Cook over low heat until the batter has set and lightly browned underneath. Turn and brown the other side as well.
• Remove the crepe and set aside on a plate. Repeat with the remaining batter. Keep the crepes warm.
• Preheat the oven to 180°C/350°F/Gas Mark 4.
• For the filling, sprinkle the brinjal pieces with one teaspoon salt and set aside for thirty minutes. Rinse under cold water and drain on absorbent paper.
• Heat the oil in pan; add the minced mutton and saute for ten minutes. Remove from the pan and set aside.
• Melt the butter in the same pan. Add the brinjal, shallots, oregano and garlic and cook for one minute.
•  Add the tomatoes, tomato paste and pepper powder and cook for one minute. Transfer to a bowl and add the sauteed lamb, the breadcrumbs, Parmesan cheese and half a cup of cheese sauce.
• Mix thoroughly and adjust the seasoning.
• Place two tablespoons of filling at one end of each crepe and roll up, tucking in the sides.
• Arrange the crepes in a shallow eleven-inch square ovenproof dish. Pour the remaining cheese sauce over and bake, uncovered, for fifteen minutes. Remove from the oven and serve warm.