While not my best attempt, this recipe is one of our staples. Now, staple in my household generally means it may make an appearance once a month. I perhaps should think of another word as there are things that occur much more frequently and this includes burritos, tacos, enchiladas, and probably pasta of some sort.
I found a book on crepes at a rummage sale last year that the hubs and I always come home from with a stack of books about half as tall as me. I love it. And I love this book. It is called "Crepe Cookery" and it is by Mable Hoffman who looks a bit like a pudgier Julia Child with huge 1970's glasses. Makes sense since the book was published in 1976. This book has numerous crepe batter recipes and tons of filling options, 168 pages chock full of crepe ideas! I have yet to be too adventerous with them though, perhaps this blog is a cause to broaden my crepe horizons. I did miss my nutella and banana crepe that traditionally follows a crepe main course as I was out of nutella. Next time perhaps.
What follows is the general recipe that I sometimes stray from depending on what I have, and I think that is completely allowable for ratatouille as I am sure the recipe was developed as a way to use up the fruits of the harvest.
Crepe Batter(Printable Recipe)
1/4 t salt
2 c flour (i use one white and one whole wheat)
2 c milk
1/4 c melted butter or cooking oil
In a mixing bowl, combine eggs and salt. Gradually add flour alternatively with milk, beating with a whisk until smooth. Beat in melted butter or oil. Refrigerate at least 30 minutes.
To cook, place a non-stick pan over medium high heat. I still grease my pan with spray as I find it easier, but I am sure it depends on your pans. Pour in 3 T of batter and while lifitng pan, swirl batter around pan until it completely covers the bottom.
Cook until bottom is slightly browned, then flip. Cook another minute or so. My most common problem for crepes is the outside edges getting crispy. If this happens, your batter is too thin, thicken it up by adding 1T at a time of additional flour until you reach the desired consistency. Your pan could also be too hot. If you are having trouble swirling the batter around before it cooks too much, reduce the heat.
1 lb zucchini
1 small eggplant
1/4 c evoo
1 clove garlic, minced
1 green pepper
2 tomatoes, peeled and chopped
1 t salt
1/4 t pepper
1/4 t basil (more if fresh- use 8 or so leaves)
1/4 t thyme (more if fresh- use 3 or so sprigs)
Dice the vegetables all a uniformed size. Here a food processor or vadalia chop wizard come in handy. The more uniform the size, the more uniform they cook. I prefer smaller cubes, about 1/4 inch in size as they produce a great texture for crepes.
In a large skillet, add the vegetables except for tomatoes and oil. Saute for 5 minutes before adding tomatoes, garlic, and spices/herbs. Cook covered for 10 additional minutes or until veggies are tender. Top with feta cheese if desired.
Step by step help: 1. mix crepe batter as it needs to refrigerate for at least 30 minutes. 2. chop veggies and begin ratatouille 3. once ratatouille is cooking, begin making crepes 4. cover crepes and place in the microwave in between to help maintain heat