Earthy buckwheat flavor, juicy and aromatic vegetables, and a lot of smoked cheese combined in these Ratatouille Buckwheat Crêpes.
Ratatouille Buckwheat Crêpes
Hello, my friends! I will not take a lot of your precious time. We are having a short (just 3 days) road trip on Friday, and I haven’t finished planning the rout yet. Anyway, last time I promised to publish a recipe for some stuffed crêpes, so here we go. However, until the last moment, I wasn’t sure I would share it at all.
Why? While I do love this recipe, when I was sorting out and editing the photos, I realized I wasn’t happy with them. Well, I am still not. On the other hand, you can always update photographs, but that would be wrong to keep this recipe from you.
There’s one quick question, my friends. How do you normally schedule your photo sessions? Do you shoot all food you cook? Do you cook and photograph for your blogs mostly on weekends or any day throughout the week? Do you cook and photograph only one dish at a time?
These days I have more time to cook and photograph during the business week (Also, days are getting longer now – the best time for any food photographer, right?) But most of the times, I do cook and take pictures on weekends. After all, I have more time to make something more complicated and time-consuming.
There’s another thing. I often cook two or even three things in one day. Well, last December, during the Christmas season, I dedicated two days and cooked 8 (eight!) recipes – that was enough for most of the season. Certainly, spending the entire day on shooting 3-4 dishes isn’t easy. It’s super hard indeed. On the other hand, that often makes sense, especially during the holiday season. You spend 2 days on two different weekends, and you’are free (almost) for the rest of the time!
It’s also convenient when you make few similar things like a pizza with two different toppings.
I don’t practice this too often, but this happened one Saturday last May. I had three different things to photograph. I made and photographed these Buckwheat Crêpes. I don’t remember the second item, but I was updating the photos for one of my old recipes. And the last thing was these scrumptious Ratatouille Buckwheat Crêpes.
Do you know one huge drawback of this approach? You are so tired by the time you move on to the last application! Also, you basically don’t have any inspiration left. Exactly this happened with these crêpes! Result? I wasn’t sure I wanted this recipe to be on the blog!
After some struggle, my taste buds have won. Because buckwheat crêpes, aromatic vegetables, and lots of smoked cheese make this dish utterly delicious. Don’t trust your eyes – trust my words! :)
- 6-8 buckwheat crepes [http://www.havocinthekitchen.com/gluten-free-buckwheat-crepes/]*
- 1 tbsp. olive oil
- 1 large onion, sliced
- 2-3 garlic cloves, minced
- 1 medium eggplant (3 cups cubed)
- 1 medium zucchini (2 cups cubed)
- 2 bell peppers, seeded and sliced
- 1 jar (400 gr) tomatoes
- salt and pepper, to taste
- 1/2 tsp. smoked paprika
- fresh thyme and rosemary, to taste
- 1/3 cup cream cheese
- 1 cup grated smoked mozzarella
- 1/2 cup grated smoked cheddar
- Prepare crepes according the recipe.
- In a meanwhile, in a large pan heat the oil. Add the onions and garlic and cook about 5 minutes until fragrant.
- Add the eggplant and cook about 7 minutes or until start to soften.
- Add the peppers, zucchini, tomatoes, and herbs. Season. Cover and saute about 7-10 minutes or until the zucchini have started to soften but still crispy. Off heat.
- Preheat oven to about 185 degrees C.
- Take one crepe and spread about 1 tsp. of cream cheese. Top with some ratatouille and sprinkle with the cheese. Transfer the stuffed crepe into a baking dish slightly folding the edges. Repeat with the remaining. Arrange them close to each other - this helps to keep the shape.
- Bake for about 7-10 minutes or until the edges are crisp and browned and the cheese has melted.
* The recipe results in about 15 crepes so you might adjust the amount if you don't want leftovers. * You will need roughly 1/2 of the ratatouille for this recipe. You may adjust the amount or keep the leftovers for another day, serving, for example with rice or pasta.