Tuesday, February 6, 2018

Roasted Ratatouille Crêpes

In her book Vegetable Literacy:Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, Deborah Madison explains that members of the same plant family are natural complements to each other, so it's no surprise that the flavour of ratatouille, a combination of tomatoes, bell peppers and eggplants, all from the nightshade family, is particularly sublime.
This classic vegetable dish from the south of France is traditionally stewed but the recipe I made from the cookbook Sara Moulton Cooks at Home calls for roasting the ingredients, intensifying their flavours, bringing out their sweetness and making them even more delicious!
I've made many versions of ratatouille and served it in many different ways but I think wrapping it in a thin crêpe and topping the bundle with a little (Asiago) cheese is definitely my new favourite. Something to make again for sure.

The recipes for Roasted Ratatouille Crêpes with Goats Cheese (page 196) and Basic Crêpe Recipe (page 349) from the cookbook Sara Moulton Cooks at Home can be found here.

 
I'm participating again this month in CookbookCountdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

2 comments:

  1. A marvelous way to serve ratatouille and this makes such a delightful meal, both for the stomach and the eyes!

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  2. A delicious and beautiful way of serving ratatouille! I have only served it over pasta or eat it with bread. Love this crepe idea!

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