Ratatouille Crepes
Crepes are fantastic. You can take your favorite foods, roll them up in some dough, and they’re even more delicious (and portable!).
I think that I had a ratatouille crepe in the south of France almost ten years ago, and I have never been able to forget how incredible it was. I first learned to cook during while I was living in France, and this dish will always make me nostalgic for that summer (coincidentally, it was the same summer that the movie Ratatouille came out!). Ratatouille is a traditional French vegetable stew full of flavorful summer veggies like squash, tomatoes, eggplant, and nothing else. It’s so simple and delicious and barely needs any seasoning at all.
All you have to do is chop up some vegetables, throw them in a pot, and let them simmer, then make your 3-ingredient, two-minute gluten free vegan crepe, and put it all together.
Ratatouille is by default a vegan dinner, but it’s one that non-vegans will love too, especially if you put it in a crepe! This gluten free crepe is light and a little bit chewy, and only needs three ingredients to make. Serve hot with warm crusty bread and some wine. :)
Ratatouille Crepes
INGREDIENTS FOR THE RATATOUILLE
1/2 cup olive oil
4 minced garlic cloves
4-5 tomatoes, diced
1 onion, diced
1 bell pepper, seeded and sliced
1 eggplant, diced
1 zucchini or yellow summer squash, diced
1 bay leaf
3-4 sprigs thyme
Salt and pepper to taste
INGREDIENTS FOR THE CREPES
3/4 cup Bob's All Purpose Gluten Free Flour
1 cup + 1 tbsp unsweetened almond milk
Pinch of salt
Instructions
Saute diced onion and garlic in a few tablespoons of olive oil in a pot for five minutes or until soft and translucent, on medium heat.
Add the diced peppers and tomatoes, and let simmer another five minutes, stirring occasionally, until the tomatoes have released all of their juices.
Add the diced eggplant and zucchini to the pot, then add the salt and pepper and stir well.
Lower the heat just a little bit so the ratatouille doesn't boil over. Add the bay leaf and thyme to the pot (you will remove the bay leaf and thyme later before eating) and simmer for 10-15 minutes, covered.
While the ratatouille is simmering, mix together the flour, salt, and almond milk in a bowl for the crepes.
Heat up a saucepan or griddle on medium heat and spray with cooking oil.
Use about 1/2 cup batter for each crepe (this recipe makes about 4 crepes) and pour into the saucepan or griddle. Make sure to spread the batter out using a spoon or by tilting the saucepan so it is evenly distributed.
Cook for 1-2 minutes, then using a spatula (or two), peel it off the saucepan and carefully flip over. Cook another 1-2 minutes, then using the spatula transfer it to a plate to cool.
Once the Ratatouille has simmered for 10-15 minutes, remove from the heat and take out the bay leaf and thyme using tongs.
Spoon some of the stew into each crepe and serve hot.