If you’re struggling to find ideas for light, healthy dinners, take note, because this crepe can be prepared in twenty minutes with ingredients you’re likely to have at home. Not only is it easy to make, it’s rich in protein, vitamins and other nutrients, but naturally low in carbohydrates since it contains no flour. This makes it, firstly, suitable for those who don’t eat gluten, and secondly, something you can enjoy without worrying about calories.
Best of all, it’s a highly versatile recipe. In addition to the delicious pairing Paola Procell, the author of this exquisite recipe, recommends, you can experiment with the ingredients at home and create as many combinations as you like. And you can prepare them in advance to serve or take away! It’s all upside here, and the result is striking and delicious. Fancy giving it a go?
Aubergine crepe recipe
This crepe is unlike any you’ve tasted before. It contains no flour, is naturally low in carbohydrates, and is very filling thanks to its rich nutritional profile. Yes, it tastes great, but it’s also rich in protein, vitamins, antioxidants and omega-3 (assuming you follow the expert’s recipe to the letter).
But the cherry on the cake is that you don’t need unusual ingredients to make it. All of them can be found in any supermarket, and some might even be waiting in your fridge right now. So there are no excuses not to roll up your sleeves and have these flour-free crepes ready in 20 minutes.
Ingredients for the batter
- For the crepe batter you’ll need:
- 1 aubergine
- Mozzarella cheese
Paola Procell filling
- Avocado
- Tomato
- Smoked salmon
- Rocket
Step-by-step
- Start by peeling and slicing the aubergine into very thin rounds.
- Layer them on top of one another to form a rectangle.
- Season to taste and drizzle with olive oil.
- Bake for 10 minutes at 180°C.
- Top the aubergine slices with the mozzarella and bake for another 10 minutes at the same temperature.
- Allow to cool so the cheese sets into a solid layer, making the crepe easier to handle.
- Mash the avocado with a pinch of salt and spread it on one half of your crepe.
- Add the tomato, sliced, a slice of smoked salmon and a little rocket.
- Fold the crepe to form a sandwich-like pocket, and enjoy!
Other ideas for filling this delicious aubergine crepe
The filling Procell suggests is ideal, because it takes the recipe to another level. With avocado, a rich source of healthy fats, tomatoes that provide vitamins and antioxidants, and salmon, from which we obtain high-quality protein and omega-3 fatty acids, this crepe has everything you need to feel light and satisfied.
However, the real magic of this recipe is its versatility: you can fill it with whatever you prefer. Let your imagination run wild, because it works well with virtually any filling. Although these are my favourites:
Veggie crepe. If you want a vegetarian option, substitute the salmon with marinated tofu and add red onion to the mix. It’s exquisite and perfect if you favour plant-based protein.
Detox crepe. For days when you want a lighter dinner, cucumber, carrot and sesame seeds. You’ll get a fibre-rich, hydrating and antioxidant-packed version that’s cleansing without sacrificing flavour or crunch.
Brunch crepe. This crepe also offers a superb opportunity to break away from bread and cereals, ideal for fans of savoury, filling breakfasts. With scrambled eggs, avocado and chopped tomato, you’ll have a nutrient-packed breakfast.
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