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Cheesy vegetable crepes
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Cheesy vegetable crepes

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 servings (6 pancakes)
Calories: 709 kcal
Course: Main Course, Dinner
Cuisine: French, International

Ingredients

pancakes (yields 6 pancakes):
  • 3/4 cup flour 3.5 oz/100g, spoon and leveled
  • 2 egg large
  • 1 cup milk 240-250 ml
  • 2 teaspoons olive oil
  • 1/4 teaspoon baking powder you can skip it
  • 1/2 teaspoon herbes de provence or chopped fresh herbs, French/Italian seasoning
  • salt just a little
  • black pepper just a little
filling:
  • 3 cups ratatouille vegetable stew, stewed version, not pan-fried, 1/2 - 2/3 cups ratatatouille per 1 pancake, depending on the thickness of the pancake
  • additionally:
  • 2 cups mozzarella low-moisture mozzarella, grated
  • thyme optional, fresh

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Enjoy!

Notes

  • The pancakes made from this recipe don't come out very thin. They are more thick and fluffy (this is the reason for adding baking powder, which you can ommit), as I find that such pancakes hold better thick vegetable filling. If the consistency seems too thick for your liking, you can add more milk or sparkling (or still) water.
  • Calories count = 1/3 of the recipe (this is only an estimate).

Nutrition Information

Calories 709kcal (35%)

Nutrition Facts

Serving: 3 servings (6 pancakes)

Amount Per Serving

Calories 709

% Daily Value*

Calories 709kcal 35%

* Percent Daily Values are based on a 2,000 calorie diet.