CHEESY VEGETABLE CREPES
These European-style pancakes are packed with veggies and then baked with mozzarella cheese until gooey and golden.
Provided by Aleksandra
Categories dinner Main Course
Time 30m
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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).
- Enjoy!
Nutrition Facts : Calories 709 kcal, ServingSize 1 serving
LAYERED RATATOUILLE
This layered ratatouille is cooked in the traditional method, where each ingredient is first cooked alone before being put into the pot to simmer together.
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 2h30m
Number Of Ingredients 11
Steps:
- Toss sliced zucchini and eggplant with 1 tsp salt. Place in a colander over a bowl and let sweat while you prepare the sauce.
- Heat oil in a large, non-stick skillet or Dutch oven. Add peppers, onions and garlic and sauté over medium heat for 10 minutes, until the onions begin to caramelize. Add tomatoes and white pepper. Cover and simmer for 10 minutes. Uncover and simmer for 5-7 minutes until the juice reduces out. Transfer the sauce to a large bowl.
- Pat the zucchini and eggplant dry. Sauté each in batches in your skillet or Dutch oven, with ½ tsp of oil, adding oil as needed to keep the veggies from sticking. Sauté until the slices are golden (2-3 min per side). Once golden, remove from the skillet and place on a paper towel.
- When all the veggies have been cooked, spread ¼ of the sauce over the bottom of your Dutch oven or a medium soup pot. Sprinkle 1 Tbsp of parsley over the sauce. Layer 1/3 of the zucchini and 1/3 of the eggplant over the parsley and sauce. Repeat with the sauce, parsley, zucchini and eggplant, ending with the last ¼ of sauce.
- Place the pot over low heat and simmer, covered for 35 minutes.
- Remove the cover and summer for an additional 40 minutes, until most of the juices have evaporated.
Nutrition Facts : Calories 223 kcal, Carbohydrate 31.8 g, Protein 5.2 g, Fat 10.1 g, SaturatedFat 1.3 g, Sodium 806 mg, Fiber 12.1 g, Sugar 16.5 g, ServingSize 1 serving
RATATOUILLE CRêPES
Provided by Lauren
Time 1h45m
Number Of Ingredients 12
Steps:
- Cut the eggplant into 1-inch cubes and the zucchini into 1/4-inch-thick slices. Toss with 2 teaspoons salt and place in a large colander. Set a plate on top and place the colander inside a large bowl or in the sink. Set aside at room temperature and drain for 30 minutes. Transfer to a clean kitchen towel and gently squeeze out as much moisture as possible.
- Heat the oven to 450°F. Add the eggplant, zucchini, tomatoes, bell pepper, and onion in a shallow roasting pan large enough to fit all of the vegetables in one flat layer. Cut a 1/4-inch slice off the root of the head of garlic and place the garlic in the center of a large square of foil. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Bring up the corners of the foil and crimp to seal tightly. Drizzle the remaining 2 tablespoons olive oil over the vegetables and add the thyme; season with salt and pepper and place in the oven with the wrapped garlic on the oven rack next to the roasting pan. Roast, stirring often, until the onions are browned around the edges and the peppers are crinkly, about 45 minutes.
- Transfer the roasted vegetables to a large bowl and cool. Unwrap the garlic and cool. Finely chop the vegetables; stir in the basil. Pull the garlic apart and squeeze the pulp from the individual cloves onto the vegetables; stir well. Crumble in the goat cheese. Season to taste with salt and pepper.
- Spoon about 1/2 cup of ratatouille into each crepe. Serve at room temperate or place on a baking sheet and crisp in a 350°F oven for 30 minutes.
RATATOUILLE
Provided by Anne Burrell
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
- Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
- Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
- Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.
RATATOUILLE CREPES
Very satisfying meatless dish, add some tofu marinated in lite soy (omit salt) and you have a very satisfying meal. I usually only cook the veggies for 8 minutes or just until they are warm through
Provided by Bergy
Categories Lunch/Snacks
Time 27m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Using a large skillet saute the zucchini, eggplant& onion in the oil (butter) Add garlic, tomatoes, green pepper,Salt pepper, basil& thyme.
- Cook covered for 10-15 minutes.
- Warm the crepes.
- Divide the mixture between the crepes, fold& serve immediately.
Nutrition Facts : Calories 80.7, Fat 5.7, SaturatedFat 0.8, Sodium 124.1, Carbohydrate 7.5, Fiber 3, Sugar 3.5, Protein 1.6
RATATOUILLE
Enjoy this super-healthy classic French vegetarian dish, safe in the knowledge that it counts as four of your five-a-day
Provided by Good Food team
Categories Lunch, Side dish, Supper, Vegetable
Time 50m
Number Of Ingredients 10
Steps:
- Cut 2 large aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
- Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
- Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
- Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
- Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
- Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage.
- Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
- Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.
Nutrition Facts : Calories 261 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium
RATATOUILLE
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 1h
Yield About 10 cups
Number Of Ingredients 14
Steps:
- Trim off the ends of the eggplant and zucchini. Do not peel. Cut each into cubes measuring about one inch or slightly larger. There should be about nine cups of eggplant cubes and six of zucchini.
- Peel the onions and cut into one-half-inch cubes. There should be about one and one-half cups.
- Core, seed and devein the green peppers, and cut them into one-inch pieces. There should be about two and one-half cups.
- Heat the oil in a large heavy casserole and add the eggplant and zucchini. Sprinkle with salt and pepper. Cook, stirring often, over high heat until the vegetables start to brown, about five minutes.
- Add the onions, green peppers and garlic. Cook, stirring, over high heat, about two minutes. Add the tomatoes and tomato paste, and stir to blend. Add the bay leaf, thyme and capers. Add salt and pepper. Bring to the boil and cover closely. Reduce the heat and let simmer 30 minutes. Stir in the parsley and remove from the heat.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 888 milligrams, Sugar 10 grams
RATATOUILLE
In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew. This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it's worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, main course, side dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Prepare the vegetables: Smash and peel 3 garlic cloves, reserving the 4th. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips.
- Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
- Place all the pans in the oven (or work in batches if they don't fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take about 35 to 40 minutes for the peppers (their skins should shrivel), 40 to 45 minutes for the eggplant and zucchini (the eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might), and 60 to 65 minutes for the onions. Don't worry about the vegetables being pretty; they will meld into the ratatouille. Shake or stir the pans every 15 to 20 minutes or so, especially the onions.
- In the meantime, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
- Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl.
- Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.
- Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that's O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 9 grams
More about "ratatouille crepes food"
SUMMER VEGGIE RATATOUILLE CREPES BY OH MY VEGGIES.COM
From ohmyveggies.com
RATATOUILLE IN TOMATO CREPES - THE WASHINGTON POST
From washingtonpost.com
RATATOUILLE | RICARDO
From ricardocuisine.com
IHOP® BREAKFAST IN WARRENTON, VA ON 6445 LEE HWY
From restaurants.ihop.com
IHOP, WARRENTON - MENU, PRICES & RESTAURANT REVIEWS - ORDER …
From tripadvisor.com
HOLY CREPES! - WASHINGTON DC - ROAMING HUNGER
From roaminghunger.com
CATERING FOOD TRUCK | SIMPLY LE CREPES
From simplylecrepes.com
SWEET BASIL CREPES WITH RATATOUILLE AND ROASTED GARLIC CREAM
From all-clad.ca
RATATOUILLE BUCKWHEAT CRêPES - HAVOC IN THE KITCHEN
From havocinthekitchen.com
TRADITIONAL FRENCH RATATOUILLE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
WHAT IS RATATOUILLE? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love