Thai Veggie Crepes with Peanut Sauce

From Karene Hansen

Filling:

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

1 T. oil

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

10 scallions, (or I used green onion) haved lengthwise, cut into 3-inch lengths, then cut into julienne strips

1 T. soy sauce

2 c. cooked rice, or 4 cups chopped nappa cabbage

Preheat oven to 375. Spread eggplant cubes on a slightly oiled baking sheet. Bake for 15 minutes or until eggplant is softened. While baking, heat oil over medium heat in large skillet. Add the carrots, scallions, and peppers. Saute them for about 8 minutes, stirring frequently. Stir in soy sauce, then the rice or cabbage. Cook for 2 minutes more. Take pan off heat and stir in the baked eggplant. Keep warm.

Crepes:

1 3/4 c. unbleached white flour

2/3 cup glutinous rice flour (available in Asian markets or ground rice in your Vitamix)

1 tsp. salt

4 eggs

1 3/4 cups water

Oil or spray oil

Make 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 till smooth. Cook crepes over med-high heat. Keep warm by covering them with a kitchen towel.

Peanut Sauce:

1/4 c. smooth or chunky peanut butter

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

1/4 c. finely chopped dry-roasted unsalted peanuts

2 T Thai or Vietnamese fish sauce or 1 T. soy sauce

3 T. rice vinegar

2 tsp. minced fresh ginger

2 garlic cloves, minced

2 T. chopped cilantro (optional)

Hot chile sauce to taste (optional)

Whisk together the PB and the coconut milk for a minute or two until smooth. Add the peanuts, fish or soy sauce, rice vinegar, ginger, garlic and if you like cilantro. Add chile sauce if you want more heat! Keep warm.

Put warm Filling in Crepe and pour Peanut Sauce on top! Serve. Garnish with chives or fresh cilantro.

*Glutinous rice flour gives these crepes a sponge-like texture. Although this dish takes some time to prepare, but the filling can be made beforehand.