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.
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!
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
Instructions
- Cut the eggplant into 1-inch cubes and the zucchini into 1/4-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.
- 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 1/4-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.
- 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.
- Spoon about 1/2 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 minutes.
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 🙂
Sounds like a winner to me, Lauren!
Yummy! I’ll have to try this one! Thanks for stopping by Granny’s.
WHY have I never had savory crepes? Because I’m deprived…that’s why. MUST change that!
I actually prefer savory crepes and these sound pretty perfect!
Ratatouille inside of a crepe… Genius! They look so good.
I was also intrigued by these savory crepes! And anything with goat cheese involved is something I want to try! 😉
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.
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).
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!
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!
Glad to be of service! 😉 I feel like these would be right up your alley!
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!
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)