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Crepe Stuffed with Aubergine and Parma Ham

An amazing array of flavours are packed into these dainty crepes. Don't be put off by the list of ingredients - they are easy to make, and so tasty.


  • 1 aubergine, quartered

  • 40ml olive oil

  • Juice of 1 lemon

  • 100ml stout

  • 100g cheddar cheese cut into 4 slices

  • 8 slices Parma ham

  • 1 dessertspoon sugar

  • ½ clove garlic

  • Sprig of thyme

  • 1 bay leaf

  • For the cheese sauce

  • 25g butter

  • 25g white flour

  • 150ml milk

  • 50ml of the cooking liquor from the aubergines

  • Salt and black pepper

  • 75g gruyere or emmental cheese

  • 5g nutmeg

  • Pinch of paprika

  • For the batter

  • 1 egg

  • 50g flour

  • 30ml milk


  • 1.

    Pre-heat the oven to 170°C.

  • 2.

    Heat the olive oil in a large oven proof pan and sweat the aubergine, herbs and garlic. Add sugar, lemon and stout then transfer to the oven and cook until soft. The stout will go syrupy.

  • 3.

    In the meantime, make the cheese sauce. Make a roux by melting the butter then adding the four and stirring to combine. Cook for 2 minutes over a low heat, stirring occasionally. Pour the milk in a bit at a time, incorporating it each time to avoid lumps.

  • 4.

    When the aubergines are ready, pour in a small amount of the cooking liquor and the nutmeg. Take it off the heat and add the cheese, salt and pepper. Stir until it has melted.

  • 5.

    In a bowl mix the batter mixture and cook some pancakes in a hot pan with a little oil and set aside.

  • 6.

    Add Parma ham to the aubergine and stout mix and warm through on the hob, then pour in the cheese sauce mixture into the same pan and mix.

  • 7.

    Serve by putting a little of the Parma ham and aubergine mixture into a pancake and roll it into a crepe.

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