Middle Eastern Crepes filled Eggplant, Apricots, and Scallops

For the Batter. Stir all the dry ingredients together in a large bowl. Make a well in the centerof the dry ingredients . Add the egg, egg whites, beer, milk and the oil to the center of the well. Stir to make a thin batter. Strain the batter to remove lumps. Allow the batter to stand for 30 minutes. Bake the crêpes in an 10 inch sauté pan, use about 1/8 of a cup of batter per crêpe. After baking the crepe dust hem lightly with extra corn meal to prevent them from sticking. stack on a baking sheet until all the batter is used.

For the Filling: Preheat the oven to 425 °F Place the egg plant in a bowl and sprinkle with .25 cup of olive oil toss to coat. Spread on a baking sheet and bake for 10 minutes Place back into the mixing bowl and mix with salt, pepper, Apricotes, olives, and peppers.Heat in a saute pan the 1/2 teasoon of olive oilto coat the bottomof the pan. Add the scallops and cook until lightly browned, about 3 minutes. Turn the scallops over and cook another 3 minutes. Add the sherry and stir to remove any browned bits of the bottom of the pan. Cook another minute the reduce the sherry until the pan is almost dry .Remove the scallops from the pan and cool down. slice each scallop into 3 equel rounds. mix the scallops with the egplant mixture.

To assemble: Place one crêpe on a clean work surface and spoon 1/2 a cup of fillinf on to the crêpe. Fold the end over the filling and roll up to form a log . Repeat with the rest of the crêpes and filling. Place the assembled crêpes on a baking sheet and bake for 10- 15 minutes in a oven of 350 °F. Cut each crêpe in half. To serve, place one crepe (2 pieces)on on each serving plate and drizzle with Red Pepper Puree and Basil Oil