Crepes with Ratatouille — Credit: Flavur / OpenAI

Ingredients

Preparation

In a bowl, sift the flour and a pinch of salt. Mix with the oats. Create a well in the center, add the egg and half of the milk; mix until a smooth batter is obtained. Gradually add the rest of the milk, beating. Cover the bowl and let rest for 30 minutes.
Heat a crepe pan. Melt a small amount of butter. Pour enough batter to cover the bottom of the pan, in a thin layer. Cook for 2 minutes, until the bottom is golden brown. Flip the crepe and cook for 2 more minutes.
Slide the crepe onto a warm plate covered with parchment paper. Stack the other crepes as they are ready. Reserve, warm.

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Main course

Crepes with Ratatouille

Name: Crepes with Ratatouille
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 100 g of all-purpose flour; A pinch of salt; 50 g of quick-cooking oats; 1 egg; 150 ml of cream; 20 g of butter; A mix of lettuce, for serving; 1 large eggplant, cut into cubes; 1 clove of crushed garlic; 2 small zucchinis, sliced; 1 small green bell pepper, seeds removed, sliced; 1 small red bell pepper, seeds removed, sliced; 50 ml of vegetable broth; 4 tomatoes, in pieces; 1 tsp of cornstarch; Salt and pepper

Preparation: 40 min

Cooking: 30 min

Servings: 4

Perfect for a light meal or brunch, these crepes with ratatouille combine simplicity and flavors. The crepe batter, enriched with all-purpose flour and oats, deliciously pairs with a colorful ratatouille of fresh vegetables. This dish offers a Mediterranean touch that will delight fans of healthy cuisine, and is suitable as a main course or appetizer. A great way to consume vegetables!