French Ratatouille Filled Crepes
A hearty meal featuring classic French stewed vegetables tucked inside a light crepe.
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Ingredients
- 1 1/2 cups All-purpose flour
- 2 cups Whole milk
- 3 pieces Large eggs
- 4 tablespoons Unsalted butter, melted
- 1 medium Eggplant, finely diced
- 2 small Zucchini, finely diced
- 1 large Red bell pepper, finely diced
- 1 small Yellow onion, minced
- 3 pieces Garlic cloves, minced
- 4 pieces Roma tomatoes, peeled and seeded
- 1 teaspoon Herbes de Provence
- 1 cup Gruyère cheese, shredded
Instructions
- 1
Whisk flour, milk, eggs, and 2 tablespoons of melted butter until smooth; strain through a fine-mesh sieve and rest the batter for 30 minutes.
- 2
Sauté the eggplant in olive oil over high heat until golden, then remove and set aside to maintain its structural integrity.
- 3
In the same pan, sweat the onions and peppers until translucent, then add zucchini and garlic, cooking until the moisture evaporates.
- 4
Fold the eggplant and diced tomatoes back into the pan, season with Herbes de Provence, and simmer on low heat for 20 minutes until a thick compote forms.
- 5
Heat a lightly greased crepe pan over medium heat and pour 1/4 cup of batter, swirling quickly to coat the bottom in a paper-thin layer.
- 6
Cook the crepe for 60 seconds until the edges lace, flip for 30 seconds, and repeat until all batter is used.
- 7
Place a generous spoonful of the ratatouille in the center of each crepe, sprinkle with Gruyère, and fold into a square or tight roll.
- 8
Briefly place the filled crepes under a broiler for 1 minute to melt the cheese and create a crisp exterior before serving.
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