I was seeking some cooking inspiration today with a handful of vegetables and I asked my followers on Instagram for their input. One of the suggestions was 'Ratatouille' which surprisingly I have never knowingly made. I looked up my cookbooks for some ratatouille inspiration and I found a recipe for Ratatouille Crepes (Women's Weekly, Fruit and Vegetable cookbook) but I decided to adapt it using what I had on hand. I didn't end up using the carrot (as pictured) but I think you could use most veggies in this recipe using up what you have in the garden or the kitchen. The key is to cut/grate them small enough that they will cook through in around 25 minutes.
(Serves 4 adults)
1 cup of plain flour
Four eggs (beaten)
1 1/2 cups of milk
2 tb of olive oil
1. Place flour into a bowl, make a 'well' and add 1/4 cup of milk and remaining ingredients. Beat until smooth and then add the remaining milk slowly until you have a thin batter.
2. Pop batter in the fridge for 30 minutes. While you are waiting for the batter to settle we'll start on the vegetable filling.
1 x onion sliced thinly
1 clove of garlic - crushed
1 tb oil (I used rice bran oil but olive oil is fine)
1 x zucchini chopped roughly into small pieces
1 x red capsicum sliced
2 x yellow squash chopped roughly into small pieces
4 x button mushrooms sliced
1/2 tsp mixed herbs
1/2 bottle of Passata sauce or a tin of crushed tomatoes
1. Heat oil in a heavy based saucepan and add onion and crushed garlic. Cook until the onion has softened.
2. Add the remaining ingredients and simmer for around 20 minutes or until the veggies you have used are cooked through.
1. Remove batter from fridge. Heat a frying pan with a little butter and pour in enough batter to make a small dinner plate size crepe. Allow the crepe to brown then flip to other side. Stack cooked crepes on a plate.
2. To serve spoon enough mixture on each crepe to cover 1/4 of the crepe and fold in half then half again. Stack two filled crepes on each plate. OPTIONAL: Sprinkle with a little cheese and some herbs to garnish.
3. Serve and enjoy!
These are truly a fresh and delicious way to serve some veggies that need using up and it would make a filling lunchtime meal also.These are definately going onto my meat free recipe list!
Thanks for visiting,
P.S If you are wondering why the crepes are yellow looking it's because I have used our chookies eggs!