Ratatouille Crêpes for #SundaySupper

roasted ratatouille crepes

Ratatouille is one of my favorite summertime dishes – the richly layered stew of vegetables is a great way to take advantage of the abundant produce that’s available this time of year. It’s simple to make and incredibly versatile: toss it into pasta, serve it over soft polenta, stir into an omelet, or pile it onto a pita for an impromptu pizza.

Serving ratatouille in a crêpe is something I never would have thought of on my own – the whole concept of savory crêpes is pretty new to me – so you can thank Sara Moulton for this one.

roasted ratatouille crepes

Sara is going to be the keynote speaker at the Food and Wine Conference later this month and this week the #SundaySupper crew is sharing recipes inspired by hers. (I unfortunately can’t attend the conference and I have to admit that I’m a little jealous of my friends who will be there – Sara is one of the first chefs I remember watching on television and I love her straightforward, simple style of cooking.)

Instead of cooking the ratatouille on the stove, Sara came up with the idea of roasting the vegetables. Roasting them concentrates their flavor and makes the ratatouille extra delicious. Plus, you get to add roasted garlic to it, which doesn’t even compare at all to regular old garlic. Although it only takes a few minutes of actual work, roasting the dish does mean that this take a little longer than normal to prepare. Luckily, it’s easy to split to work over two days by making the ratatouille one night and filling the crêpes the next.

If you don’t like goat cheese, try it with feta or mozzarella!

roasted ratatouille crepes

Roasted Ratatouille Crêpes with Goat Cheese
 
Prep time
Cook time
Total time
 
If you're feeling more ambitious, you can make your own crepes, but store-bought ones make this dish much easier - look for them in the produce section, usually near the strawberries.
Author:
Serves: 6
Ingredients
  • 1 medium eggplant, stem end cut off
  • 2 medium zucchini, trimmed
  • 2 teaspoons kosher salt
  • 4 large plum tomatoes, quartered
  • 1 large red bell pepper, quartered
  • 1 large onion, quartered
  • 1 head garlic
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons fresh thyme leaves
  • ½ cup shredded fresh basil
  • 4 ounces goat cheese (chrevre), crumbled
  • 6 prepared crêpes (9-inch)
Preparation
  1. Cut the eggplant into 1-inch cubes and the zucchini into ¼-inch-thick slices. Toss with 2 teaspoons salt and place in a large colander. Set a plate on top and place the colander inside a large bowl or in the sink. Set aside at room temperature and drain for 30 minutes. Transfer to a clean kitchen towel and gently squeeze out as much moisture as possible.
  2. Heat the oven to 450°F. Add the eggplant, zucchini, tomatoes, bell pepper, and onion in a shallow roasting pan large enough to fit all of the vegetables in one flat layer. Cut a ¼-inch slice off the root of the head of garlic and place the garlic in the center of a large square of foil. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Bring up the corners of the foil and crimp to seal tightly. Drizzle the remaining 2 tablespoons olive oil over the vegetables and add the thyme; season with salt and pepper and place in the oven with the wrapped garlic on the oven rack next to the roasting pan. Roast, stirring often, until the onions are browned around the edges and the peppers are crinkly, about 45 minutes.
  3. Transfer the roasted vegetables to a large bowl and cool. Unwrap the garlic and cool. Finely chop the vegetables; stir in the basil. Pull the garlic apart and squeeze the pulp from the individual cloves onto the vegetables; stir well. Crumble in the goat cheese. Season to taste with salt and pepper.
  4. Spoon about ½ cup of ratatouille into each crepe. Serve at room temperate or place on a baking sheet and crisp in a 350°F oven for 30 minute.
Notes
Adapted from Sarah Moulton
Nutrition Information
Calories: 273 Fat: 15 Carbohydrates: 26 Fiber: 6 Protein: 10

Be sure to check out all of the other great dishes inspired by Sara Moulton’s Everyday Family Dinners  that the Sunday Supper participants made this week and join in our weekly twitter chat tonight (Sunday) from 7-8pm to chat with Sara!

Sunday Supper Breakfast for Dinner:

Family Dinners:

Spectacular Sides and Salads:

Don’t Skip Desserts and Drinks:

You can also follow Sara Moulton and her recipes on www.saramoulton.com, as well as on Facebook and TwitterFood and Wine Conference logo

www.foodandwineconference.com

 

Comments

  1. Who doesn’t like goat cheese?! All right, I know some people don’t but I just don’t understand it. Your savory crêpes look wonderful, Lauren! I also roast my vegetables for ratatouille and could eat it everyday, but I have never thought about using ratatouille to fill crêpes. What a great idea!

    • Lauren @ HealthyDelish says:

      I know, goat cheese is one of the best things ever made if you ask me! Every time i use it though, I inevitably get a few comments from people who don’t like it and want to know what they can use instead. (I will admit though that some it better than others and some can be very goat-y, which isn’t always desirable)

  2. I feel like these caught my eye somewhere else around the blogosphere so I’m so glad you posted the recipe so I can pin it! I love ratatouille also and this fun new way to serve it is totally my kind of thing!

  3. Renee Dobbs says:

    I never think of savory crepes either. However, I certainly will after seeing this with the roasted veggies and goat cheese. I think roasting veggies is the way to go (well, grilling too).

    • Lauren @ HealthyDelish says:

      I actually thought about switching it up and grilling the ratatouille to avoid having to use the oven in this terrible heat, but we were out of gas and too lazy to go get more. haha!

  4. I was also intrigued by these savory crepes! And anything with goat cheese involved is something I want to try! ;)

    • Lauren @ HealthyDelish says:

      I just never think to put anything other than nutella in a crepe! Savory is nice though. If you really want to get fancy, bake them to crisp up the crepe then serve them with a little bechamel. There’s a cafe here that makes them like that and they’re so good. Of course ,they’re great simple like this too.

  5. Jennie @themessybakerblog says:

    Ratatouille inside of a crepe… Genius! They look so good.

  6. kimchi_mom says:

    I actually prefer savory crepes and these sound pretty perfect!

  7. Jen @JuanitasCocina says:

    WHY have I never had savory crepes? Because I’m deprived…that’s why. MUST change that!

  8. Debra Elliott says:

    Yummy! I’ll have to try this one! Thanks for stopping by Granny’s.

  9. Cindys Recipes says:

    Sounds like a winner to me, Lauren!

  10. Mmmmm….I am a huge fan of ratatouille and make it every summer! Now I am going to roast it…and I know it would make a terrific crepe filling, too :)

  11. Ratatouille is something that I look forward to making every year towards the end of summer, it’s become something of a tradition in our kitchen. I love the idea of roasting the veggies, I think I’ll have to go that way when I make my next batch. I often use it in omelets, but I’d never thought of using it in a crepe (I do like savory crepes, though)! Two things on my list for my next batch of ratatouille.

    The whole shebang looks amazing!

  12. Hezzi-D says:

    Oh I need one of these now! I love all roasted vegetables and ratatouille is one of my favorites! What a unique twist to put it in a savory crepe.

  13. I could pretty much reach a fork through my screen and take a huge bite right now. I LOVE savory crepes, but I just don’t make them as much as I should. But when I do, they almost always involve goat cheese :)

  14. Kathia Rodriguez says:

    A great option to add a lot of flavor to the crepe.

  15. Growing Up Gabel says:

    We love ratatouille and I love the idea of filling crepes with it! What a great summer bounty meal.

  16. Family Foodie says:

    We’ve been using goat cheese a lot in our house. It is just so delicious! I love savory crepes, and what better than a delicious ratatouille inside!

  17. Alice Choi says:

    oh I love the idea of putting roasted Ratatouille into a crepe! Brilliant!

  18. I love these crepes. I haven’t been daring enough to try making crepes at home. May try now though!

  19. Shannon R says:

    I never make savoury crepes, what a great idea. I need to get off my sweet kick, this is a great recipe to try.

  20. littleredkitchen says:

    I’m all about roasting my veggies for ratatouille and I love putting it in a savory crepe with goat cheese.

  21. Mmm I love ratatouille! Especially in the summer when zucchini, eggplant, and tomatoes are abundant. I never would have guessed making a crepe either!

  22. LOVE ratatouille… we used to put it n omelets so i bet a crepe would be perfect

  23. Many, many years ago, I loved eating at a now-defunct chain called The Magic Pan. It was all about crepes. My favorite what their ratatouille crepes. Can’t wait to try these!

  24. I am one of those people that find goat cheese the most revolting flavour on the planet. Even if i see the two words goat and cheese together i cringe. We had ratatouille crepes at a farmers market in fl. And they put asiago cheese in it and shredded chicken, it was to die for.

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