The Crisper Whisperer: Ratatouille In Buckwheat Cre

Name: The Crisper Whisperer: Ratatouille In Buckwheat Crepes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil, divided; 1 medium eggplant, cut into 3/4-inch dice; 1/2 teaspoon salt; 1 large red onion, diced; 1 red bell pepper, diced; 1 orange or yellow bell pepper, diced; 2 zucchini, diced; 1 28-ounce can whole tomatoes; Pinch of cayenne pepper flakes; 2 tablespoons capers; 1 teaspoon sugar; 2 1/2 cups milk; 4 tablespoons butter; 1 cup sifted buckwheat flour; 1 cup sifted unbleached all-purpose flour; 1/4 teaspoon salt; 4 eggs; Vegetable oil for the pan

Servings: persons

1/3 cup olive oil, divided
1 medium eggplant, cut into 3/4-inch dice
1/2 teaspoon salt
1 large red onion, diced
1 red bell pepper, diced
1 orange or yellow bell pepper, diced
2 zucchini, diced
1 28-ounce can whole tomatoes
Pinch of cayenne pepper flakes
2 tablespoons capers
1 teaspoon sugar
2 1/2 cups milk
4 tablespoons butter
1 cup sifted buckwheat flour
1 cup sifted unbleached all-purpose flour
1/4 teaspoon salt
4 eggs
Vegetable oil for the pan

1
: Heat half the oil over medium-high heat in a heavy 5-quart pot. Add the diced eggplant, sprinkle with the salt, and cook, stirring occasionally, until browned, about 5 minutes. Remove eggplant to a dish. Heat remaining oil in the pot. Add onion and peppers and cook, stirring occasionally, until starting to soften, about five minutes. Add zucchini and cook two minutes more.
2
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. 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.
3
: Place the milk and butter in a small pot. Warm over medium-low heat until the butter melts. Set aside to cool slightly.
4
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. Add the eggs one at a time and process until just blended. Let stand for 30 minutes.
5
Next to the stove, set a dinner plate covered with a kitchen towel. Place a 7-inch crepe pan or nonstick skillet over medium heat. Brush with vegetable oil and heat until smoking. 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. 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.

780

kcal

Calories

Fat

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1/3 cup olive oil, divided, 1 medium eggplant, cut into 3/4-inch dice, 1/2 teaspoon salt, 1 large red onion, diced, and more.

Yes, The Crisper Whisperer: Ratatouille In Buckwheat Crepes Recipe falls under the Breakfast 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.

That's it — enjoy your meal!

The Crisper Whisperer: Ratatouille In Buckwheat Crepes Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions