CRÊPES RATATOUILLE
Two, in this case two iconic French specialties, are better than one. Ratatouille Crêpes are born from the marriage of versatile, mouthwatering crêpes and the most exciting vegetable dish there is. It’s hard to hear the name “Ratatouille” without thinking of the unforgettable 2007 animated film — especially the scene where Chef Remy, a little mouse, wins over the seemingly stern food critic Anton Ego with a “simple” ratatouille. A single dish that awakens buried memories and brushes off the dust with tears of emotion, nostalgia, and wonder. Ratatouille has humble, peasant origins, but it also shows how much imagination counts in the kitchen — and in life. The delicate texture and aroma of the crêpe make it the perfect vessel for the rich variety of flavors and colors of fresh vegetables or — as in our case — vegetables preserved in oil.
Zucchini, onions, eggplants, and peppers, paired with eggs, milk, butter, flour, and cheese: few, simple, wholesome ingredients, because Ratatouille Crêpes are a delight to share with everyone you love. They take less than an hour to prepare, but their memory — we’re sure — will last much longer.
Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4-6 people (12 crêpes)
Ingredients
3 eggs
16.9 fl oz - 500 ml of whole milk
8.8 oz - 250 g of type 00 flour
2.8 oz - 80 g Strong Provolone Emilia Food Love
Butter
Grilled zucchini in oil Emilia Food Love
Red onions in oil Emilia Food Love
Grilled eggplant in oil Emilia Food Love
Grilled peppers in oil Emilia Food Love
Method
-
Melt 40 g (1.4 oz) of butter in a small saucepan over low heat and let it cool slightly. In the meantime, beat the eggs in a bowl with a hand whisk. Pour in the milk, add the butter, and mix until well combined. Sift in the flour and stir until the mixture is smooth and lump-free. Let it rest in the fridge for about 30 minutes.
- Butter a nonstick pan about 8 inches (20 cm) in diameter and heat over low heat. Pour in a ladle of batter, spreading it evenly. Cook each crêpe about 1 minute per side. Repeat until all the batter is used.
- Cut the provolone into small cubes, fill the crêpes with cheese and vegetables in oil, then sprinkle with fresh oregano. Fold the crêpes and serve.
Tip
For a milder flavor, substitute our Strong Provolone with Mild Provolone Emilia Food Love. And if you want super flavorful crêpes, you can also add a handful of mixed pitted olives in oil from Toscana Food Love to the filling.
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