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

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