Ratatouille in Tomato Crepes 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Weeknight Vegetarian Jul 10, 2013

A new way to eat ratatouille: rolled in crepes flavored (and tinted) with tomato, amplifying summer's flavors.

Make Ahead: The crepe batter needs to rest for 30 minutes. The crepes can be refrigerated for up to 1 week or made up to a month in advance and frozen with pieces of parchment paper or plastic wrap between them. The ratatouille can be refrigerated for up to 1 week, then reheated and rolled inside the crepes immediately before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 8 crepes

  • For the crepes
  • 3/4 cup flour
  • 1/4 teaspoon fine sea salt
  • 1 large egg
  • 2 tablespoons tomato paste
  • 1 1/4 cups low-fat milk
  • For the filling
  • 2 tablespoons olive oil, plus more for frying
  • 1 medium onion, thinly sliced
  • 1 large garlic clove, finely chopped
  • 2 red bell peppers, stemmed, seeded and cut into thin strips
  • 1 small eggplant, trimmed and thinly sliced
  • 1 medium zucchini, trimmed and thinly sliced
  • 2 large tomatoes, chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons water
  • 1 teaspoon sugar (optional)
  • Kosher or sea salt
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh basil leaves, plus more for garnish
  • For assembly
  • 1/4 cup finely grated Parmigiano-Reggiano cheese, for garnish


For the crepes: Sift the flour and salt into a mixing bowl. Add the egg and tomato paste, then gradually whisk in the milk until smooth. The batter should rest for 30 minutes.

Meanwhile, make the filling: Pour the 2 tablespoons of oil into a large skillet over medium-high heat. Once the oil shimmers, add the onion, garlic, bell pepper, eggplant and zucchini. Cook, stirring frequently, until the vegetables begin to soften, 5 to 10 minutes, then add the tomatoes, tomato paste, water and sugar, if desired. Season with salt and pepper to taste. Reduce the heat to medium; cover and cook, stirring occasionally, until the mixture is stewlike and thickened, 10 to 15 minutes. Remove the skillet from the heat and stir in the 2 tablespoons of basil. Cover to keep warm.

To make the crepes, brush a nonstick crepe or omelet pan with a little oil. Add a scant 1/4 cup of the crepe batter to the pan and swirl around to cover evenly. Cook for just a minute or two, until the bottom is golden and the top is set, then use a spatula to flip the crepe over and briefly cook the second side. Slide onto a plate; cover loosely with aluminum foil to keep it warm while you cook the remaining crepes, reheating and oiling the pan between each one.

Gently reheat the filling over medium heat if needed. Divide the filling among the crepes, rolling each one and placing them on plates with the seam sides down. Spoon any remaining ratatouille on top of the rolled crepes.

Roll and cut the remaining basil leaves crosswise into thin ribbons. Sprinkle the crepes with the cheese and ribbons of basil. Serve warm.

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Recipe Source

Adapted from "Vegetables Please," by Carolyn Humphries (DK, 2013).

Tested by Joe Yonan.

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