Moussaka in Crepes

Ingredients:
For Crepes:
Flour ½ cup
Egg 1
Butter 1 tbsp
Milk 1 cup
Cheese sauce 1 cup

For Filling:
Brinjal (diced) 1 small
Salt to taste
Oil 2 tbsp
Minced mutton 250 gm
Butter 4 tbsp
Onions 6
Dried oregano ½ tsp
Crushed garlic 1 clove
Tomatoes (blanched, peeled & chopped) 2
Tomato paste 2 tsp
Black pepper powder to taste
Fresh breadcrumbs ½ cup
Parmesan cheese (grated) 2 tbsp

Method:
Sift flour into a bowl. Add egg, one tablespoon melted butter and two tablespoons of milk. Beat until smooth. Add the remaining milk little by little and set aside for thirty minutes. Heat a non-stick pan on medium heat, lightly grease it with butter and pour two- three tablespoons of batter into pan. Rotate the pan so that the batter spread all around. Cook slowly until set and lightly browned underneath. Turn and brown the other side too. Remove the crepes and set aside on a plate. Repeat with remaining batter. Keep the crepes warm. Preheat oven to 180 ºC. Sprinkle brinjal pieces with one teaspoon salt and set aside for thirty minutes. Rinse under cold water and drain on kitchen paper. Heat oil in pan, add minced mutton and cook stirring. Remove from the pan and set aside. Melt butter in the same pan. Add brinjal, onions, oregano and garlic and cook. Add tomatoes, tomato paste and black pepper powder. Transfer into a bowl and add minced mutton, breadcrumbs, parmesan cheese and half cup of cheese sauce and mix thoroughly. Adjust seasoning. Place two tablespoons of filling on one end of each crepe, roll up, tucking in sides. Repeat with remaining mixture and remaining crepes. Arrange crepes in shallow ovenproof dish. Pour over remaining cheese sauce, and bake, uncovered, in the preheated oven for fifteen minutes. Remove from oven and serve warm.