Preparation Time: 20 minutes
Cooking Time: 30 minutes
1 cup finely chopped brinjal/eggplant
½ cup finely chopped cucumber/zucchini
1 cup finely chopped onions
½ cup finely chopped green bell pepper
¼ cup finely chopped cayenne pepper
2 cup finely chopped tomatoes(deseeded)
2 tablespoon olive oil
2 tablespoon garlic paste
2 tablespoon ground black pepper
1 tablespoon oregano
½ cup chopped basil leaves
1 cup grated cheese for garnishing
2 cup maida
3 cup milk
2 tablespoon melted butter
½ teaspoon ground black pepper
½ teaspoon oregano
Take a pan and heat oil. Add onions and garlic and sauté it for 2-3 minutes
Add brinjal and cucumber and cook till it is half done.
Add bell pepper, cayenne pepper, salt, black pepper, oegano and cook for 5-7 more minutes.
Add tomatoes, half basil leaves and cook for 2-3 minutes more.
For making crepes
Take a bowl. Add all dry ingredients and butter and mix it. Slowly add milk and whisk it properly so that lumps are not created.
Take a pan and heat it. Add 2-3 drops of oil and brush it. Pour a ladle of batter in the center of pan and spread it evenly to make a thin crepe.
Cook one side till it is light brown and then flip it over on the other side and cook it.
Take about 2 tablespoon of ratatouille and spread it on the half crepe. Fold it into half to make a half moon shape.
Sprinkle cheese and basil leaves on the top of the crepe and cook it for a minute, till cheese melts.
Note: You can prepare crepes in advance and before serving arrange all crepes in a plate, sprinkle cheese and basil leaves and warm it in microwave.
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