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The Crisper Whisperer: Ratatouille in Buckwheat Crepes Recipe
Ingredients
- For the Ratatouille
- 1/3 cup olive oil, divided
- 1 medium eggplant, cut into 3/4-inch dice
- 1/2 teaspoon salt
- 1 large red onion, diced
- 1 red bell pepper, diced
- 1 orange or yellow bell pepper, diced
- 2 zucchini, diced
- 1 28-ounce can whole tomatoes
- Pinch of cayenne pepper flakes
- 2 tablespoons capers
- 1 teaspoon sugar
- For the Crepes
- 2 1/2 cups milk
- 4 tablespoons butter
- 1 cup sifted buckwheat flour
- 1 cup sifted unbleached all-purpose flour
- 1/4 teaspoon salt
- 4 eggs
- Vegetable oil for the pan
Instructions
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