MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Avocado Cheese Crepes
 Categories: Crepes
      Yield: 4 Servings
 
MMMMM---------------------------BATTER--------------------------------
      3    Eggs
      1 ts Honey
    1/8 ts Salt
      1 c  Unbleached white flour
    1/2 c  Whole wheat pastry flour
  1 3/4 c  Milk
      2 tb Butter; melted
      3 tb Butter; up to 4 tb

MMMMM--------------------------FILLING-------------------------------
      2 tb Olive oil
      1 c  Onion (2 sm); finely diced
      4 cl Garlic; minced
      3 c  Eggplant (1 sm);
           - finely diced
      1 ts Leaf thyme
      1 ts Basil
      2 md Ripe tomatoes
      4 oz Water chestnuts (1/2 can);
           - sliced
    1/4 ts Salt
           Black pepper;
           - freshly ground, to taste
      8    Crepes
      2    Ripe avocados
    1/2    Lemon
      2 c  Cheddar cheese; grated
      1 c  Sour cream
 
  Crepes:
  
  In a medium-sized bowl, whip eggs until light, then add honey, salt,
  and flours. Stir in well. Slowly add milk, 1/4 cup at a time. When
  well mixed, add melted butter. Allow batter to sit at room
  temperature 2 hours if possible. If it sits overnight, refrigerate it
  and add a bit more milk to thin the batter. The next day allow to sit
  at room temperature for an hour before using.
  
  To cook, preheat a 10" skillet over medium heat. Add 1/2 tb butter and
  swirl it around in the pan. Add a bit less than 1/4 cup of batter to
  pan, then quickly swirl pan around so that batter covers the bottom
  of pan thinly. If too much batter is poured in, try to pour excess
  batter back into larger bowl. Cook 1 to 2 minutes, until lightly
  golden in color, then flip crepe over with a spatula, cook 1 minute
  more, and remove from heat. Add a bit more butter to pan and repeat
  process until all batter is used up. Stack cooked crepes on top of
  one another and allow to cool. BE sure to use a small amount of
  batter or crepes will be too thick.
  
  Filling:
  
  Heat the oil in a 10" skillet and saute onions, garlic, eggplant,
  thyme, and basil over medium heat until tender and browned. Don't
  overcook.
  
  Dice the tomatoes and combine with the sliced water chestnuts in a
  medium-sized bowl. Add sauteed vegetables, salt, and pepper. Stir.
  
  Preheat oven to 375 F. Lay out crepes and put 1/2 cup vegetable
  mixture in a line down the center of each crepe. Then peel and slice
  avocados, squeeze lemon over them, and spread 4 to 6 avocado slices
  over the vegetables on each crepe. Add 1/4 cup cheese per crepe. Roll
  up the crepes and place seam side down in a shallow oiled baking pan.
  Bake 10 minutes. Serve with a dollop of sour cream on top.
  
  Recipe by Horn of the Moon Cookbook by Ginny Callan
 
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