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Ratatouille Crepes

A very nice side dish for adding a touch of French style to your dining experience.


  • 2 tbsps olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 green pepper, chopped
  • 1 zucchini or 1 cucumber, diced
  • 3 slices of eggplant or 1 very small eggplant, diced
  • 2 medium tomatoes, peeled, seeded, and chopped
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 2 tablespoons tomato puree
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • salt and pepper
  • 8 crepes
  • Chopped parsley
  • tomato wedges
  • pitted black olive
  • s

  • Grated Parmesan

How to make it

  • Heat the oil and add the onion and garlic.
  • Cook until soft and translucent.
  • Add the green pepper, zucchini or cucumber, and eggplant.
  • Cover and simmer over a gentle heat for 15 minutes.
  • Add the tomatoes and the herbs and continue cooking uncovered for another 10 minutes.
  • Drain the vegetables and put into another bowl.
  • To the pan juices, add tomato puree and 1 teaspoon cornstarch dissolved in 1 tablespoon water.
  • Cook until thick.
  • Adjust the seasoning, adding salt and pepper.
  • Place 2 tablespoons of the ratatouille in each crepe.
  • Roll the crepes and place in a buttered oven-proof dish.
  • Bake for 10 minutes in an oven preheated to 400°.
  • Pour the sauce over the crepes.
  • Garnish the dish with chopped parsley, tomato wedges and pitted black olives.

Steve D.


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