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  • Liz Hoobchaak

Savory Dinner Crepes with Spicy Summer Ratatouille

Updated: Nov 6, 2022

This ratatouille is a great way to use up very ripe tomatoes, zucchini and peppers. Sautéed with some onion, garlic and herbs and paired with some melting goat cheese in a savory crepe makes for a quick and delicious dinner. The beauty of a ratatouille is, despite the basic ingredients, something magical happens when you cook them down. It ends up being way more delicious than the ingredients would suggest.



Ingredients for the Ratatouille:

1 pint of tomatoes, halved

2 medium zucchini, cubed

1/2 onion, chopped

3 garlic cloves, minced

2 jalapeño peppers, de-seeded, chopped

1 serrano pepper, de-seeded, chopped

1 tsp fresh oregano, chopped

1 tsp thyme

1 tsp salt

2 tbsp olive oil


Ingredients for the crepes:

8 large eggs

1/2 cup of unsweetened nut milk

1 tbsp honey

1/2 tsp vanila

1 1/4 cup of almond flour

coconut oil for cooking


Directions for Ratatouille:

1. Heat a large ceramic pan on the stove on medium heat and add 2 tbsp olive oil.

2. Sautee the onions until translucent, about 5 minutes.

3. Add the tomatoes, zucchini, peppers, herbs , garlic and salt and let simmer for 25-30 minutes minutes, stirring occasionally.


Directions for Crepes:

1. Whisk all the ingredients for the crepes in a large mixing bowl.

2. Preheat a frying pan on the stove on medium heat and add a tbsp of coconut oil

3. Once hot, pour approximately 1/4 cup of the batter in the pan. Rotate the pan to help spread out the batter evenly.

4. Cook until the crepe is nearly cooked through, then carefully flip and cook for 30 more seconds.

5. Add the ratatouille to the crepe, top with goat cheese and enjoy!


This recipe yields approximately 6 crepes.


***This crepe recipe is the same one I use for breakfast crepes, except I add cinnamon to the batter to make sweet crepes. The recipe listed yields about 5-6 medium sized crepes.

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