Ratatouille Crêpes Recipes

RATATOUILLE CREPES

Steps:

• Using a large skillet saute the zucchini, eggplant& onion in the oil (butter) Add garlic, tomatoes, green pepper,Salt pepper, basil& thyme.
• Cook covered for 10-15 minutes.
• Warm the crepes.
• Divide the mixture between the crepes, fold& serve immediately.

RATATOUILLE CREPES

Steps:

• In a large saute pan over medium-high heat, heat 1 tablespoon of the olive oil and 1 whole garlic clove, cooking until fragrant and beginning to brown, about 2 minutes. Add in the tomatoes, 1/4 teaspoon salt and the red pepper flakes. Saute until soft, stirring occasionally, about 4 minutes. Transfer to a large pot and set aside.
• In the same pan, heat 1 tablespoon of the olive oil and 1 garlic clove over medium-high heat until fragrant, about 2 minutes. Add the onions and 1/4 teaspoon salt. Saute until slightly softened and golden brown, about 5-6 minutes. Transfer to the pot with the tomatoes and set aside.
• In the same pan, heat 1 tablespoon of the olive oil and 1 garlic clove over medium-high heat until fragrant, about 2 minutes. Add the zucchini and 1/4 teaspoon of salt. Cook over high heat until browned, about 5-6 minutes. Transfer to the pot with the tomatoes and onions. Set side.
• In the same pan, heat 1 tablespoon of the olive oil and 1 garlic clove over medium-high heat until fragrant, about 2 minutes. Add the bell peppers and 1/4 teaspoon of salt. Cook over medium-high heat until browned, about 5-6 minutes. Transfer to the pot with the rest of the veggies. Set aside.
• Finally, in the same pan, add the remaining garlic, olive oil, and eggplant along with 1/4 teaspoon salt over medium-high heat. Saute until browned and cooked through, stirring frequently, about 6-8 minutes. If the pan starts to look dry, add a splash of water. Add the eggplant to the pot of veggies.
• Add the water to the pot of vegetables, along with half of the torn basil leaves and the bay leaf. Cook, covered, over medium heat for 20 minutes. Remove the lid and cook for 2-5 minutes longer to reduce slightly. Remove the bay leaf.
• In a large bowl, whisk together the flour and salt.
• In a separate bowl, whisk together the milk, eggs and oil. Slowly whisk the liquid mixture into the dry ingredients, mixing until well combined. Let sit for 20 minutes.
• Lightly grease a large nonstick pan or a crepe pan and set over medium heat. Add 2 tablespoons of batter to the pan and swirl to coat the pan. Cook for 2-3 minutes or until the edges of the crepes start to curl. Flip and cook the other side for 30-45 seconds. Remove from pan and repeat with remaining batter.
• Serve crepes topped with the ratatouille, goat cheese and remaining basil leaves.

CHEESY VEGETABLE CREPES

Steps:

• Prepare the pancake batter: In a large bowl, whisk the flour, spices, and baking powder together, then add the eggs, milk, olive oil and whisk until smooth. Cover and set aside for 15 minutes.
• Cook the pancakes: for this recipe, it's better to make slightly thicker pancakes (not paper-thin pancakes). Heat a little amount of oil in a pancake pan (only for the first pancake) over high heat. Ladle a portion of the batter into the pan, just enough to cover the bottom, tilt the pan to spread the batter evenly around it, cook until the edges of the pancake are slightly crispy and browned, slide a spatula under the middle of the pancake, flip it over and cook briefly on the other side. Repeat with the remaining batter.
• Fill the pancakes: Spread 1/2 - 2/3 cup of ratatouille on each pancake, depending on the thickness and size of the pancake. Roll up the pancakes.
• Bake the pancakes: Place the pancakes on a rimmed baking tray, sprinkle with grated cheese and bake in the oven preheated to 425°F/220°C/Gas Mark 7 (no fan) until the cheese is melted and golden (it will take about 5-10 minutes).
• Enjoy!