
The Crisper Whisperer: Ratatouille in Buckwheat Crepes Recipe
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
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at Serious Eats