Monday, June 20, 2011

More Than Just a Rat

Most of us with children have watched the movie "Ratatouille". Amelia became intrigued a few years ago with this movie and I'm pretty sure we can add it to our 50 list - movies we have seen at least 50 times! Ratatouille is a traditional French vegetable dish. You can serve it as a side dish, or as a main dish over pasta or rice. I decided to make Ratatouille Crepes this week. Don't be scared of making crepes. They are actually very easy after you practice a couple of times. I almost always have to throw my first crepe I make away. Just never seems to turn out!

1 cup yellow bell pepper; diced
1 cup red bell pepper; diced
1 1/2 cups sweet onion; diced
3 garlic cloves; minced
1 cup zucchini; diced
1 cup squash; diced
1 1/2 cups roma tomatoes; seeded and chopped (to seed tomatoes, give it a good squeeze over the sink)
2 cups eggplant (skin on); diced
1/4 cup white wine
1/2 teaspoon fresh thyme
1 tablespoon fresh basil
1 tablespoon fresh parsley
1/4 cup olive oil
Kosher Salt & Pepper
Cheese of choice - mozzarella, goat cheese, or whatever you like

1 small jar marinara sauce
2 tablespoons mascarpone cheese

Heat marinara and mascarpone in a small sauce pan on low heat.

Heat a large skillet over medium heat and add the olive oil. Add the onions and cook until light brown, about 8 minutes. Add the eggplant and cook for 5 minutes. Then, add the peppers, zucchini, and squash and cook for an additional 5 minutes. Add tomatoes, herbs, salt & pepper, and white wine. Allow to cook for 5 more minutes.

Crepes (you can also find these already made at your grocery store) :

2 eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons butter; melted
Melted Butter for coating the pan

Add all ingredients into a blender and blend for 1 minute. Place in the fridge for 1 hour.

Heat a small non-stick skillet over medium heat. Stick a brush into the melted butter and brush a light layer over butter all over the pan. Pour 1/4 cup of the batter into the center of the pan and swirl the pan to spread evenly. Cook for 30 seconds and flip. Cook for about another 10-15 seconds. Flip out onto a plate or cutting board. Continue until all the batter is gone.

Place ratatouille on a third of the crepe and add cheese of choice. Roll up or fold into triangle. Place a small amount of the marinara mixture on a plate. Place the crepe on top and Enjoy :)

*Leftover veggies? Save and add to pasta for another dinner*

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