Ratatouille Crêpes Recipes

RATATOUILLE CRêPES

Steps:

• Cut the eggplant into 1-inch cubes and the zucchini into 1/4-inch-thick slices. Toss with 2 teaspoons salt and place in a large colander. Set a plate on top and place the colander inside a large bowl or in the sink. Set aside at room temperature and drain for 30 minutes. Transfer to a clean kitchen towel and gently squeeze out as much moisture as possible.
• Heat the oven to 450°F. Add the eggplant, zucchini, tomatoes, bell pepper, and onion in a shallow roasting pan large enough to fit all of the vegetables in one flat layer. Cut a 1/4-inch slice off the root of the head of garlic and place the garlic in the center of a large square of foil. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Bring up the corners of the foil and crimp to seal tightly. Drizzle the remaining 2 tablespoons olive oil over the vegetables and add the thyme; season with salt and pepper and place in the oven with the wrapped garlic on the oven rack next to the roasting pan. Roast, stirring often, until the onions are browned around the edges and the peppers are crinkly, about 45 minutes.
• Transfer the roasted vegetables to a large bowl and cool. Unwrap the garlic and cool. Finely chop the vegetables; stir in the basil. Pull the garlic apart and squeeze the pulp from the individual cloves onto the vegetables; stir well. Crumble in the goat cheese. Season to taste with salt and pepper.
• Spoon about 1/2 cup of ratatouille into each crepe. Serve at room temperate or place on a baking sheet and crisp in a 350°F oven for 30 minutes.

RATATOUILLE IN TOMATO CREPES

Steps:

• 1 For the crepes: Sift the flour and salt into a mixing bowl
• 2 Add the egg and tomato paste, then gradually whisk in the milk until smooth
• 3 The batter should rest for 30 minutes
• 4 Meanwhile, make the filling: Pour the 2 tablespoons of oil into a large skillet over medium-high heat
• 5 Once the oil shimmers, add the onion, garlic, bell pepper, eggplant and zucchini
• 6 Cook, stirring frequently, until the vegetables begin to soften, 5 to 10 minutes, then add the tomatoes, tomato paste, water and sugar, if desired
• 7 Season with salt and pepper to taste
• 8 Reduce the heat to medium; cover and cook, stirring occasionally, until the mixture is stewlike and thickened, 10 to 15 minutes
• 9 Remove the skillet from the heat and stir in the 2 tablespoons of basil
• 10 Cover to keep warm
• 11 To make the crepes, brush a nonstick crepe or omelet pan with a little oil
• 12 Add a scant 1/4 cup of the crepe batter to the pan and swirl around to cover evenly
• 13 Cook for just a minute or two, until the bottom is golden and the top is set, then use a spatula to flip the crepe over and briefly cook the second side
• 14 Slide onto a plate; cover loosely with aluminum foil to keep it warm while you cook the remaining crepes, reheating and oiling the pan between each one
• 15 Gently reheat the filling over medium heat if needed
• 16 Divide the filling among the crepes, rolling each one and placing them on plates with the seam sides down
• 17 Spoon any remaining ratatouille on top of the rolled crepes
• 18 Roll and cut the remaining basil leaves crosswise into thin ribbons
• 19 Sprinkle the crepes with the cheese and ribbons of basil
• 20 Serve warm

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.