Spelt Crepes with Caponata

17/11/2023

The spelt crepe with caponata is a dish that combines the delicacy of wholemeal crepes with the rich and Mediterranean flavor of the caponata. Here is the recipe to prepare this tasty dish:

Ingredients for the spelt crepes:

100 g of spelt flour
2 eggs
250 ml of milk
A pinch of salt
Olive oil or butter for cooking

Ingredients for the caponata:

1 eggplant
1 zucchini
1 bell pepper
1 small red onion
2 ripe tomatoes
Pitted green olives (as much as you like)
Salt-packed capers (as much as you like)
White wine vinegar
Sugar
Extra virgin olive oil
Salt and pepper
Fresh basil

Preparation

Start by preparing the batter for the crepes: in a bowl, mix the spelt flour with the eggs, then slowly add the milk to avoid the formation of lumps, and a pinch of salt. Stir until the mixture is smooth and let it rest for about 30 minutes.
In the meantime, dedicate time to the caponata: cut the eggplant, zucchini, and bell pepper into cubes, the onion into thin slices, and the tomatoes into pieces. Rinse the capers from the salt.
In a large pan, heat a good swirl of extra virgin olive oil and start by sautéing the onion. Add the eggplant and after a few minutes, the zucchini and peppers.
When the vegetables start to soften, add the tomatoes, olives, and capers. Season with a little vinegar, a sprinkle of sugar, salt, and pepper. Cook on medium-low heat until the vegetables are tender. At the end, add some torn basil leaves.
Heat a non-stick pan and add a drizzle of oil or a small piece of butter. Pour a ladleful of crepe batter and tilt the pan to spread it evenly. Cook the crepe until it detaches easily and then flip it to cook the other side.
When the crepes are ready, fill them with the caponata and fold them like a wallet or roll them up.

The dish is ready to be served! The spelt crepes have a light texture and a rustic flavor that pairs perfectly with the caponata, rich in flavors from the Mediterranean garden.

Did you know?

Caponata is a typical Sicilian recipe that lends itself very well to being used as a filling for crepes; its origin is uncertain, but it seems that the term “caponata” derives from the Latin “caupona”, a term that indicated the taverns where this type of vegetable stew was served.