Name: Ratatouille Stuffed Crepes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 crepes
Cuisine: French
Ingredients: 1 large eggplant, diced; 2 zucchinis, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 onion, chopped; 3 cloves of garlic, minced; 1 can (14 oz) of diced tomatoes; 2 tablespoons of tomato paste; 1 teaspoon of dried thyme; 1 teaspoon of dried oregano; Salt and pepper to taste; Olive oil; 1 cup of all-purpose flour; 2 eggs; 1 1/2 cups of milk; Butter for cooking

Instructions

Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced eggplant and cook until softened, about 5-7 minutes. Remove the eggplant from the skillet and set aside.
In the same skillet, add a bit more olive oil and sauté the zucchinis, bell peppers, onion, and garlic until softened, about 8-10 minutes.
Add the diced tomatoes, tomato paste, thyme, oregano, salt, and pepper to the skillet. Stir well and let the mixture simmer for 10-15 minutes, allowing the flavors to meld together.
Once the ratatouille mixture is done, preheat a non-stick skillet or crepe pan over medium heat.
In a blender, combine the flour, eggs, and milk until smooth to make the crepe batter.
Lightly grease the skillet with butter. Pour a ladleful of crepe batter into the skillet, swirling it around to evenly coat the bottom.
Cook the crepe for about 1-2 minutes, until the edges start to lift. Carefully flip the crepe and cook for an additional minute on the other side.
Repeat this process with the remaining batter until you have a stack of crepes.
To assemble, spoon some ratatouille mixture down the center of each crepe and fold the sides over the filling.
Serve the Ratatouille Stuffed Crepes warm, garnished with fresh herbs like parsley or basil.

Ingredients

Instructions

Nutrition Facts

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