Twist on Thai

I've looked at this recipe for years with interest, but I have never made--until now. The crepes are a bit time consuming, however it's a fun and different meal to mix things up a bit. If you're in the mood to try something new, these should definitely be on your list. You may want to add some stir-fried tofu to make this a completely nutritious meal--we will next time.

Thai Vegetable Crepes with Peanut Sauce (Vegetarian Planet, Didi Emmons)

1 recipe Peanut Sauce (recipe follows)

Filling:

1 1-lb. eggplant, peeled and cut into 1/2-inch cubes

1 Tbs. canola or corn oil

3 carrots, cut into 3-inch-long julienne strips

10 scallions, halved lengthwise, cut into 3-inch lengths, then cut into julienne strips

2 red bell peppers, seeded and cut into julienne strips

1 Tbs. soy sauce

2 cups cooked rice, or 4 cups chopped nappa cabbage

Crepes:

1 3/4 cups unbleached white flour

2/3 cup glutinous rice flour (available in Asian markets)

1 tsp. salt

4 eggs

1 3/4 cups water

About 1 Tbs. canola or corn oil (or some spray oil)

Garnish:

Whole chives

1. Make the filling: Preheat the oven to 375. Spread the eggplant cubes on a baking sheet that has been lightly coated with oil. Bake the eggplant for 15 minutes or until it has softened.

While the eggplant bakes, heat the 1 Tbs. oil over medium heat in a large skillet. Add the carrots, scallions, and peppers. Saute them for about 8 minutes, stirring frequently. Stir in the soy sauce, then the rice or nappa cabbage. Cook for 2 minutes more, stirring frequently. Take the pan off the heat, and stir in the baked eggplant.

2. Make the crepe batter: In a large bowl, mix the white flour, the rice flour, and the salt. In another bowl, combine the eggs and the water. Slowly add the liquid to the dry ingredients, whisking continuously. Whisk until the mixture is almost smooth.

3. Cook the crepes: Over medium-high heat, coat a griddle, a crepe pan, or a large skillet with oil. Ladle 1/3 cup of the batter onto the surface, and let the crepe cook for 1 minute. Flip the crepe over with a spatula, and cook it another minute. Transfer the crepe to a plate, and ladle another 1/3 cup batter onto the hot surface. Continue cooking the crepes in this fashion until you have twelve. Keep them warm by covering them with a kitchen towel.

4. Assemble the crepes: Warm the filling in the skillet. Warm the peanut sauce over low heat in another skillet. Then ladle some sauce (about 1/4 cup) onto each large dinner plate. Spoon about 3 Tbs. filling onto each crepe, roll the crepes, and plate two on each plate. Serve the crepes garnished with whole, crisscrossed chives.

Peanut Sauce

1/4 cup smooth or chunky peanut butter

1/2 cup coconut milk (you can freeze the rest of the milk in the can for later use)

1/4 cup finely chopped dry-roasted, unsalted peanuts

2 Tbs. Thai or Vietnamese fish sauce, or 1 Tbs. soy sauce

3 Tbs. rice vinegar

2 tsp. minced fresh ginger

2 garlic cloves, minced

2 Tbs. chopped cilantro (optional)

hot chile sauce to taste (optional)

1. In a large bowl, whisk together the peanut butter and the coconut milk for a minute or two, until the mixture is smooth.

2. Add the peanuts, fish or soy sauce, rice vinegar, ginger, garlic, and, if you like, cilantro. If you want some heat, add a bit of chile sauce.