Seeking easy eggplant recipes? Enjoy easy spinach recipes? Try this recipe for crepes featuring an exotic Asian spice mix recipe!
In anticipation of the summer vegetable season, World of Crepes and Edibly Asian have teamed up to create this exciting new vegetable crepe recipe.
One of the key ingredients is the Asian Spice Mix Recipe inspired by the foods of Xinjiang, the north-western province of China.
With ginger, garlic, chili flakes, and ground cumin, this special spice mix imparts a delicious smokiness that would complement any savory crepe recipe.
Says Kroocrew: "It's quite a unique flavour signature and more closely related to the foods of Turkey than those of the rest of China. The people in Xinjiang are called the Uyghur and probably many descended from traders of the Silk Route era. Although this is traditionally a predominantly meat-eating region, the spices lend themselves to a nice blend of summer vegetables. And what better way to eat your vegetables than rolled up in a crepe?"
Ingredients for Crepes
Xinjiang Spice Mix Recipe Ingredients:
Directions for Making the Spice Mix:
Directions for Making the Crepes:
Heat the oil in a wok. Add onion and garlic and sauté for 30 seconds. Add eggplant, mushrooms, tomatoes, and spice mixture. Sauté until eggplant is soft and almost transparent, the mushrooms are golden brown, and the tomatoes are almost bursting. Keep warm while preparing spinach crepes.
Transfer the first crepe to a serving plate and top with ½ cup of sautéed vegetables. Roll up. Repeat with remaining crepes. Serve immediately.
Yield: 6 servings (1 crepe roll each)
An excellent variation (as pictured above) would be to cut the eggplant into slices, dip into a beaten egg and then in a mixture of bread crumbs and the spice mixture. Bake for 30 minutes, turning halfway in the baking process. After cooking, slice into smaller pieces and mix with the sautéed mushrooms and tomatoes.