Dairy-Free Crêpes with Ratatouille

Ingredients

• 1 cup All-purpose flour
• 2 large Eggs
• 1.25 cups Unsweetened plant-based milk (e.g., soy, almond)
• 2 tbsp Melted coconut oil or olive oil
• 1/4 tsp Salt
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 medium Eggplant, diced
• 1 medium Zucchini, diced
• 1 medium Bell pepper (red or yellow), diced
• about 400 g Crushed tomatoes
• 2 tbsp Fresh basil, chopped
• 1 tsp Balsamic vinegar
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1To make the crêpes, combine the 1 cup of all-purpose flour, 2 large eggs, 1.25 cups of unsweetened plant-based milk, 2 tablespoons of melted coconut oil or olive oil, and 1/4 teaspoon of salt in a blender or bowl. Blend or whisk until the mixture is completely smooth.
2. 2Heat a 25.4 cm non-stick skillet or griddle over medium heat, about 175°C. Lightly grease the skillet with a small amount of oil.
3. 3Pour 1/4 cup of the crêpe batter onto the hot skillet. Immediately swirl the skillet to spread the batter into a thin, even circle. Cook for 2 to 3 minutes, until the edges look set and the bottom is golden brown. Carefully flip the crêpe and cook for another 2 to 3 minutes on the other side until golden brown. Transfer the cooked crêpe to a plate and repeat with the remaining batter, keeping the cooked crêpes warm.
4. 4To make the ratatouille, heat the 2 tablespoons of olive oil in a large skillet over medium heat, about 175°C. Add the 1 medium onion, chopped, and 2 cloves garlic, minced. Cook, stirring occasionally, for 3 to 5 minutes, until the onion is softened and translucent.
5. 5Add the 1 medium eggplant, diced, 1 medium zucchini, diced, and 1 medium bell pepper, diced, to the skillet. Cook, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften slightly.
6. 6Stir in the about 400 g of crushed tomatoes, 2 tablespoons of fresh basil, chopped, 1 teaspoon of balsamic vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 20 to 25 minutes, or until the vegetables are tender and the sauce has thickened.
7. 7To assemble the crêpes, spoon about 1/4 of the ratatouille filling onto the center of each warm crêpe. Fold the crêpe in half, then in half again to form a triangle, or simply roll it up.
8. 8Serve the filled crêpes immediately.

Substitutions

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