The Crisper Whisperer: Ratatouille in Buckwheat Crepes

Name: The Crisper Whisperer: Ratatouille in Buckwheat Crepes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters sifted buckwheat flour; 4 Tbsps butter; 794 grams whole tomatoes; 2 Tbsps capers; 1 pinch Pinch of cayenne pepper flakes; 1 medium eggplant, cut into 3/4-inch dice; 4 eggs; 591 milliliters milk; 79 milliliters olive oil, divided; 1 red bell pepper, diced; 1 large red onion, diced; 0 teaspoons salt; 1 teaspoon sugar; 237 milliliters sifted unbleached all-purpose flour; 6 servings Vegetable oil for the pan; 1 orange or yellow bell pepper, diced; 2 zucchini, diced

The Crisper Whisperer: Ratatouille in Buckwheat Crepes might be just the Mediterranean recipe you are searching for. Watching your figure? This vegetarian recipe has 634 calories, 16g of protein, and 41g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a reasonably priced main course. Head to the store and pick up salt, milk, zucchini, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat half the oil over medium-high heat in a heavy 5-quart pot.

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Cooking Oil

Equipment you will use

Pot

Add the diced eggplant, sprinkle with the salt, and cook, stirring occasionally, until browned, about 5 minutes.

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Eggplant

Salt

Remove eggplant to a dish.

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Eggplant

Heat remaining oil in the pot.

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Cooking Oil

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Pot

Add onion and peppers and cook, stirring occasionally, until starting to soften, about five minutes.

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Peppers

Onion

Add zucchini and cook two minutes more.

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Zucchini

Return eggplant to the pot. Crush the whole tomatoes with your fingers and add to the pot along with their juices. Stir in the cayenne, capers, and sugar. Bring to a boil. Partially cover the pot, reduce heat to maintain a simmer, and cook until vegetables are very tender and sauce has thickened, 20 to 30 minutes.

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Whole Tomato

Vegetable

Eggplant

Ground Cayenne Pepper

Capers

Sauce

Sugar

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Pot

Serve warm or at room temperature, spooned into crepes. Ratatouille keeps well in the fridge for several days and usually tastes even better the second day.

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Crepes

Place the milk and butter in a small pot. Warm over medium-low heat until the butter melts. Set aside to cool slightly.

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Butter

Milk

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Pot

In the bowl of a food processor, combine the buckwheat flour, all-purpose flour, and salt. Pulse for a moment to blend. Then, with the motor running, carefully pour in the milk and butter through the feed tube.

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All Purpose Flour

Buckwheat Flour

Butter

Milk

Salt

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Food Processor

Bowl

Add the eggs one at a time and process until just blended.

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Egg

Let stand for 30 minutes.

Next to the stove, set a dinner plate covered with a kitchen towel.

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Kitchen Towels

Stove

Place a 7-inch crepe pan or nonstick skillet over medium heat.

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Frying Pan

Brush with vegetable oil and heat until smoking.

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Vegetable Oil

Pour 1/4 cup batter into the pan while swirling the pan with your other hand to spread a thin layer of batter evenly over the bottom of the pan. Cook for about 3 minutes, until the underside is nicely browned. Flip and cook 1 to 2 minutes more, until the second side is nicely browned. Slide the crepe out onto the towel-covered plate and repeat until all the batter is used.

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Spread

Equipment you will use

Frying Pan

Brush a little bit of oil onto the pan before cooking each crepe. Cooked crepes keep well in the refrigerator for a day or so and also freeze beautifully, layered with waxed paper and tightly wrapped.

Ingredients you will need

Crepes

Cooking Oil

Equipment you will use

Frying Pan