Tomato Crêpes with Ratatouille
Published by Chronicle
Nestled in the spectacular wine country of South Africa, the elegant Grand Roche Hotel in Paarl serves crêpes in many styles, including these, flavored with sun-dried tomatoes, nuggeted with walnuts, and flecked with fresh dill or basil. The classic eggplant, zucchini, and pepper mélange is a favorite filling.
NotesTo roast and peel peppers, hold the peppers over an open flame or put under a preheated broiler and turn frequently until completely charred on all sides. Put the peppers in a loosely closed paper bag until cool, about 15 minutes. Remove the peppers from the bag and rub off the blackened skin with your fingers.
Makes8 crêpes; serves 4
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party
Recipe Coursemain course
Dietary Considerationpeanut free, soy free, vegetarian
Five Ingredients or LessYes
Taste and Texturecheesy, herby, juicy, nutty, savory
- Eight 6- or 7-inch sun-dried tomato crêpes
- 2 tablespoons olive oil
- 3 shallots, minced
- ½ eggplant, diced (8 ounces)
- 4 baby zucchini, diced
- 1 red bell pepper, roasted, peeled, and diced (see Note)
- 1 green bell pepper, roasted, peeled, and diced
- 3 Roma tomatoes, chopped
- 2 garlic cloves, minced
- 3 tablespoons mixed minced fresh basil and flat-leaf parsley
- ½ cup tomato juice
- Salt and freshly ground pepper
- ¾ cup (3 ounces) shredded Gruyere cheese
- Creme fraiche or plain yogurt
- Fresh basil leaves
Prepare the crêpes. Preheat the oven to 350°F. In a large skillet over medium heat, heat 1 tablespoon of the oil and sauté the shallots, eggplant, zucchini, peppers, and tomatoes for 5 to 7 minutes. Add the garlic, basil and parsley, tomato juice, and salt and pepper to taste. Cover and simmer until the vegetables are soft, about 10 to 12 minutes. Let cool slightly and mix in the cheese.
Spoon ½ cup of the filling in a ribbon down the center of each crêpe and roll to enclose. Arrange in a greased 9-by-13-inch baking dish. Brush with the remaining 1 tablespoon oil. Bake in the oven for 10 to 15 minutes, or until heated through. Garnish with crème fraîche or yogurt and basil leaves. Serve at once.
1998 Lou Seibert Pappas
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