Ratatouille Crepes

Ratatouille Crepes

                               

Savory crepes get topped with a delicious ratatouille and tangy goat cheese.

§  Prep Time: 20 minutes

§  Cook Time: 40 minutes

§  Total Time: 1 hour

§  Yield: 4-6 servings

Ingredients

For the ratatouille

§  6 tablespoons extra virgin olive oil

§  5 garlic cloves (whole)

§  2 cups chopped tomatoes, cut into 3/4-inch pieces

§  1 1/4 teaspoons kosher salt (or more to taste)

§  1 teaspoon red pepper flakes

§  2 cups chopped onions, cut into 3/4-inch pieces

§  2 cups chopped zucchini, cut into 3/4-inch pieces

§  2 cups chopped red bell pepper, cut into 3/4-inch pieces

§  2 cups chopped eggplant, cut into 3/4-inch pieces

§  1/3 cup water

§  1/2 cup torn fresh basil leaves

§  1 bay leaf

§  4 ounces goat cheese

For the crepes

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§  1½ cups all purpose flour

§  Pinch of salt

§  2 cups unsweetened almond or whole milk

§  3 large eggs

§  3 tablespoons olive oil

Instructions

For the ratatouille

1.       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.

2.       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.

3.       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.

4.       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.

5.       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.

6.       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.

For the crepes

1.       In a large bowl, whisk together the flour and salt.

2.       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.

3.       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.

4.       Serve crepes topped with the ratatouille, goat cheese and remaining basil leaves

Source  https://ohmyveggies.com

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