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5.0 from 3 votes

Ratatouille Crepes

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

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 -6 servings
Calories: 693 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

For the ratatouille
  • 6 tablespoons olive oil
  • 5 garlic cloves whole
  • 2 cups chopped tomatoes cut into ¾-inch pieces
  • 1 ¼ teaspoons kosher salt or more to taste
  • 1 teaspoon crushed red pepper flakes
  • 2 cups chopped onions cut into ¾-inch pieces
  • 2 cups chopped zucchini cut into ¾-inch pieces
  • 2 cups chopped red bell pepper cut into ¾-inch pieces
  • 2 cups chopped eggplant cut into ¾-inch pieces
  • ⅓ cup water
  • ½ cup torn fresh basil leaves
  • 1 bay leaf
  • 4 ounces goat cheese
For the crepes
  • 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
    Cup of Yum
  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, ¼ 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 ¼ 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 ¼ 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 ¼ 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 ¼ 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.

Notes

  • Ratatouille adapted from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen, crepes adapted from Diethood

Nutrition Information

Calories 693kcal (35%) Carbohydrates 59g (20%) Protein 19g (38%) Fat 43g (66%) Saturated Fat 10g (50%) Polyunsaturated Fat 5g Monounsaturated Fat 26g Trans Fat 1g Cholesterol 136mg (45%) Sodium 1235mg (51%) Potassium 893mg (26%) Fiber 8g (32%) Sugar 13g (26%) Vitamin A 3387IU (68%) Vitamin C 126mg (140%) Calcium 305mg (31%) Iron 6mg (33%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 693

% Daily Value*

Calories 693kcal 35%
Carbohydrates 59g 20%
Protein 19g 38%
Fat 43g 66%
Saturated Fat 10g 50%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 26g 130%
Trans Fat 1g 50%
Cholesterol 136mg 45%
Sodium 1235mg 51%
Potassium 893mg 19%
Fiber 8g 32%
Sugar 13g 26%
Vitamin A 3387IU 68%
Vitamin C 126mg 140%
Calcium 305mg 31%
Iron 6mg 33%

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