Things You'll Need:
- 1 medium zucchini
- 1 medium onion
- 4 cloves fresh garlic
- Fresh basil
- Fresh oregano
- 1 cup fresh mushrooms
- 2 large ripe red tomatoes
- 1/4 cup vermouth
- 1 cup grated parmesan cheese
- 1/2 cup white flour
- Dash salt
- 2 eggs
- 1/2 cup milk
- Cooking oil
- Large saucepan
- Mixing bowl
- 6-inch skillet
- Small saucepan
- Baker's brush
- Bowl filled with ice water
- 1 tbsp. butter
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Step 1
Fill a small saucepan with water and bring it to a boil. Blanche the tomatoes in the boiling water and then plunge them into a bowl filled with ice water. This will cause the skin of the tomatoes to separate so you can easily pull it off the fruit.
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Step 2
Chop the tomato. Peel and chop the onions, garlic and zucchini. Wash and chop the mushrooms. Place all of these vegetables together into a saucepan with about 1/4 cup of vermouth (you can use water or tomato juice instead). Bring this to a boil and then turn down the heat and allow the ratatouille to simmer. Add several sprigs of fresh oregano, several fresh basil leaves and let the mixture simmer for about an hour, stirring occasionally. As it simmers some of the liquid will evaporate which is what you want-- the goal is a thick sauce.
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Step 3
Make the batter for the crepes. Beat the eggs lightly. Measure the flour and add a dash of salt. Whisk together the eggs, milk, a tbsp. of water and a tbsp. of melted butter. Whisk or beat the batter until it is smooth and consistent.
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Step 4
Warm individual dinner plates in a 200 degree oven starting about 10 minutes before you are ready to make the crepes.
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Step 5
Turn the 6-inch skillet upside down--crepes are cooked on the outside of the pan. Brush the outside and the bottom of the pan with oil. Heat the pan upside down for a minute. Spoon 2 tbsp. of the crepe batter onto the outside of the pan and coax it by moving the pan back and forth until the batter thinly covers the pan. Cook for about 30 seconds. Flip the crepe for another 30 seconds. Place the crepe on a warmed plate.
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Step 6
Spoon a generous portion of the ratatouille into the center of the crepe. On top pour 2 tbsp. of Parmesan cheese. Pull the sides of the crepe up and around the filling and garnish with a sprig of oregano or a piece of fresh basil.
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Step 7
Continue making one crepe at a time until all of the batter has been used. Serve with candles, fresh crusty bread, a leafy green salad and your favorite wine.
