The Crisper Whisperer: Ratatouille in Buckwheat Crepes Recipe

Serves: 6 Save

Ingredients (20)

  • For the Ratatouille:
  • 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
  • For the Crepes:
  • 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

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Directions

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