Savory Crepes with Ratatouille

Savory Crepes

2 eggs
1 cup milk
1/3 cup water
1 cup flour
1/4 t salt
2 T butter, melted
Butter for coating pan

In a blender or food process0r, blend the eggs, milk, water, flour, salt, and the 2 tablespoons melted butter for 5 seconds, or until smooth. Stir down and repeat if necessary. Or, to mix by hand, sift the flour into the bowl and add salt. Whisk the eggs until blended, mix in milk and water. Mix the wet ingredients into flour mixture. Stir in melted butter. Cover and refrigerate for at least one hour or up to 24 hours.

Gently stir the batter if it has separated. Heat a nonstick skillet over med-high heat. Coat the pan lightly with butter. Pour in 2-3 tablespoons of batter, tilting and rotating pan to spread batter. Cook until almost dry on top and lightly brown on the edges. Flip crepe and cook for additional 15 seconds. Cover cooked crepes with foil to keep warm for serving.

***For color and extra flavor, add finely chopped parsley and chives to batter. About 1/4 cup.


Ratatouille

2 T olive oil
3 cloves garlic, minced
2 t dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced
2 cups sliced fresh mushrooms
1 green pepper, sliced
2 large tomatoes, chopped

Preheat oven to 350 degrees. Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.

Heat remaining tablespoon olive oil in a skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.

Spread eggplant mixture evenly across bottom of prepared dish. Sprinkly with a few tablespoons of parmesan cheese. Spread zucchini in a even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering the remaining vegetables, covering each layer with more salt and cheese.

Bake uncovered for 45 minutes.

Angela Note: I didn't use the eggplant--so is it really ratatouille? But it was perfect for filling the crepes. I also made a simple sauce of peeled & seeded tomatoes, salt, garlic, and pepper to pour over the filled crepes. Topped with more parmesan, parsley, and chives, the meal was delicious!