Beggars Purses With Spicy Ratatouille And Garlic Cr

Name: Beggars Purses With Spicy Ratatouille And Garlic Creme Frai Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Heavy whipping cream; 1 Tbsp. Lowfat sour cream; 2 x Cloves garlic, chopped; 2 tsp Minced fresh parsley Salt Freshly grnd black pepper; 1 c. All-purpose flour; 2/3 c. Lowfat milk; 2 x Large eggs; 2 x Cloves garlic; 2 tsp Butter, melted; 1 pch salt; 1 Tbsp. Extra virgin olive oil; 2 tsp Extra virgin olive oil; 3 x Cloves garlic, minced; 1/2 x Red onion, diced; 1 sm Eggplant, diced; 1/2 c. Sliced button mushrooms; 1 sm Yellow squash, diced; 1 sm Zucchini, diced; 2 x Tomatoes, halved, seeded, and diced; 1 x Roasted red bell pepper, peeled, seeded, and diced; 2 x Roasted poblano chiles, peeled, seeded, and diced; 2 tsp Tomato paste; 2 tsp Minced fresh basil; 1 tsp Minced cilantro Salt Freshly grnd black pepper; 6 x Chives

Try this homemade Beggars Purses With Spicy Ratatouille And Garlic Creme Frai recipe the whole family will love. Made with Heavy whipping cream, sour cr…

This Beggars Purses With Spicy Ratatouille And Garlic Creme Frai relies on simple, everyday ingredients such as heavy whipping cream, lowfat sour cream, x cloves garlic, chopped and all-purpose flour. It comes together quickly and makes 4 servings, at about 904 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 c. Heavy whipping cream
1 Tbsp. Lowfat sour cream
2 x Cloves garlic, chopped
2 tsp Minced fresh parsley Salt Freshly grnd black pepper
1 c. All-purpose flour
2/3 c. Lowfat milk
2 x Large eggs
2 x Cloves garlic
2 tsp Butter, melted
1 pch salt
1 Tbsp. Extra virgin olive oil
2 tsp Extra virgin olive oil
3 x Cloves garlic, minced
1/2 x Red onion, diced
1 sm Eggplant, diced
1/2 c. Sliced button mushrooms
1 sm Yellow squash, diced
1 sm Zucchini, diced
2 x Tomatoes, halved, seeded, and diced
1 x Roasted red bell pepper, peeled, seeded, and diced
2 x Roasted poblano chiles, peeled, seeded, and diced
2 tsp Tomato paste
2 tsp Minced fresh basil
1 tsp Minced cilantro Salt Freshly grnd black pepper
6 x Chives

1
To prepare the Garlic Creme Fraiche, combine the cream and lowfat sour cream in a small bowl and whisk together.
2
Cover and let stand overnight at room temperature.
3
To prepare the crepes, place the flour, lowfat milk, and Large eggs in a blender and puree till smooth.
4
Add in the garlic, melted butter, and salt and puree again.
5
Heat a few drops of the extra virgin olive oil in an 8-inch nonstick saute/fry pan over high heat.
6
Add in about 2 Tbsp.
7
of crepe batter, or possibly just sufficient to coat the bottom of the pan.
8
Swirl the pan to proportionately coat the bottom with the crepe batter.
9
Cook till the crepe is golden, 2 to 3 min.
10
Turn the crepe with a spatula and cook for about 30 seconds.
11
Remove the crepe from the pan and set aside on a plate.
12
Re-oil the pan and repeat with the remaining batter.
13
To prepare the ratatouille, heat the extra virgin olive oil in a large saute/fry pan over high heat till very warm.
14
Add in the garlic and onion and saute/fry till fragrant, about 2 min.
15
Add in the eggplant and cook for about 3 min to sear, then turn and cook for another 3 min.
16
Add in the mushrooms, squash, zucchini, and tomatoes, and saute/fry for about 2 min.
17
Add in the bell peppers, poblanos, and tomato paste and stir to mix well.
18
Add in the basil and cilantro and cook for 3 to 4 min.
19
Season to taste with the salt and pepper.
20
Keep hot till ready to serve.
21
To finish the Garlic Creme Fraiche, add in the garlic, parsley, salt, and pepper and mix well.
22
Place in the refrigerator to refrigeratecompletely before using, 1 to 2 hrs.
23
When the creme fraiche is chilled, prepare the purses.
24
Lay the crepes on a work surface.
25
Divide the ratatouille proportionately among them, placing it in the center of each one.
26
Soak the chives in a bowl of very warm water for about 1 min.
27
Using your fingers, lift the sides of the crepes and gently tie them with a chive just above the filled bundle.
28
Place 1 purse on each plate.
29
Drizzle with the creme fraiche and serve hot or possibly at room temperature.
30
4

904

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 c. Heavy whipping cream, 1 Tbsp. Lowfat sour cream, 2 x Cloves garlic, chopped, 2 tsp Minced fresh parsley Salt Freshly grnd black pepper, and more.

Yes, Beggars Purses With Spicy Ratatouille And Garlic Creme Frai Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
904 kcal
Category
Vegetarian

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