Tomato Crepes with Ratatouille Recipe

Name: Tomato Crepes with Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Eight 6- or 7-inch sun-dried tomato crepes; 2 tablespoons olive oil; 3 shallots, minced; 1/2 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; 1/2 cup tomato juice; Salt and freshly ground pepper; 3/4 cup (3 ounces) shredded Gruyere cheese; Creme fraiche or plain yogurt; Fresh basil leaves

Servings: persons

Eight 6- or 7-inch sun-dried tomato crepes
2 tablespoons olive oil
3 shallots, minced
1/2 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
1/2 cup tomato juice
Salt and freshly ground pepper
3/4 cup (3 ounces) shredded Gruyere cheese
Creme fraiche or plain yogurt
Fresh basil leaves

1
GARNISH
2
Prepare the crepes.
3
Preheat the oven to 350F.
4
In a large skillet over medium heat, heat 1 tablespoon of the oil and saute the shallots, eggplant, zucchini, peppers, and tomatoes for 5 to 7 minutes.
5
Add the garlic, basil and parsley, tomato juice, and salt and pepper to taste.
6
Cover and simmer until the vegetables are soft, about 10 to 12 minutes.
7
Let cool slightly and mix in the cheese.
8
Spoon 1/2 cup of the filling in a ribbon down the center of each crepe and roll to enclose.
9
Arrange in a greased 9-by-13-inch baking dish.
10
Brush with the remaining 1 tablespoon oil.
11
Bake in the oven for 10 to 15 minutes, or until heated through.
12
Garnish with creme fraiche or yogurt and basil leaves.
13
Serve at once.

285

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: Eight 6- or 7-inch sun-dried tomato crepes, 2 tablespoons olive oil, 3 shallots, minced, 1/2 eggplant, diced (8 ounces), and more.

Yes, Tomato Crepes with Ratatouille 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!

Tomato Crepes with Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions