Ratatouille Crepes
TO BAKE THE VEGGIES:
Take Eggplant, halved Onion (or thick cut Onion
slices) & sliced Zucchini,
place on baking sheet lined
with parchment paper. Drizzle Vegetable Oil over all,
sprinkle Salt & Pepper. Bake a few minutes, turn over.
You want to get them slightly soft. Squeeze some Lime
juice over.

Sauté the sliced
Sweet Peppers in a bit of Oil with pinch
of Salt and Pepper. After a minute or so, when it is slightly
charred, add some water and simmer till soft. Cool and
dice up fine.

Broil
larger Peppers for a few minutes, turning them
over and keeping an eye on them. When they are lightly
charred, remove and put in ziplock bag and close. This
steams them. Then peel off skin, remove seeds &
discard. Chop up the Peppers.

CORN: You can boil ears of Corn, or defrost in
microwave a handful of frozen Corn Kernels. If boiling,
cool and remove a small handful of Kernels with a knife.

SPINACH: If you buy fresh Spinach, remove stems. You
can then sauté quickly in a notch of butter, OR boil for a
few minutes, drain and pat dry. You can also buy frozen
chopped Spinach and defrost in the microwave.

Take canned peeled
Plum Tomatoes and rough cut
them, put in baking pan and add diced
Parsley, already
roasted Onion
and defrosted or sautéed/boiled
Spinach. Drizzle some Vegetable Oil over, sprinkle Salt &
Pepper and a bit of Lime juice, then bake till heated
through and hot.

Mix all Veggies in  large saute pan, add a splash or red or
white wine, simmer till warmed up and use to stuff Crepes.
To Grill the Veggies:
Take the can of Plum Tomatoes and coarsly dice them,
putting them in a disposable pie tin.
Add the Spinach and halved Onion, top with diced Parsley
and drizzle some Vegetable Oil, Salt, Pepper and Lime juice.
Put this directly on the grill, stirring every now and then.
They will bubble up and slightly boil. They develop a nice
smoky flavor.





















Grill the other Vegetables, basting with their marinade,
turning frequently so as not to burn.
Plate all, dice up, add a splash of red or white wine and get
ready to make the crepes.
























ASSEMBLING AND BAKING THE CREPES:
You can make the crepes right away, or refrigerate the
Veggies and heat up in a pan with a dash of Vegetable Oil.
Assembled stuffed Crepes with Veggie mix and top with
Cheese, carefully roll up, and top with a bit more Cheese
and bake in a buttered pan to make them crispy. Top with
Hollandaise that you have made.
Top with more shredded strong White Cheese if you want
and serve.
                                   CREPE BATTER:
                                     INGREDIENTS
1 Cup All-purpose Flour
1 pinch Salt
3 Eggs
1 1/2 Cups Milk
1/2 Cup melted Butter

                                  DIRECTIONS:

Sift Flour and Salt together into a large mixing bowl.
Add Eggs; mix thoroughly (mixture will form a thick paste). Add Milk
gradually, beating until smooth. Batter will have the consistency of heavy
Cream. Cover bowl; refrigerate for 2 hours.
NOTE: I suggest you use WHOLE Milk. If you are using salted Butter, omit
the salt from the recipe.

















Season your Crepe pan with a dab of Vegetable Oil over high flame,
Brush around, use paper towel to wipe clean, NEVER wash the pan. You
can clean it again next time by wiping clean with paper towel after heating
up on flame. The first Crepe may stick, so put just a dab of melted Butter
on pan to prevent this.
If this is your first time making Crepes, make a double batter, so you can
get the feel for making Crepes.






















Take Wax Paper and make large squares. As you are making the
Crepes, when they are done, put on wax paper and cover with another
sheet. Repeat. When pouring the batter, make sure your pan is HOT.
Pour just a bit, and swirl pan around so batter coats all around the pan.
(As you can see, SOMEBODY fried scrambled eggs in my pan and used
a METAL <gasp> spatula to mix, He has been informed since to NEVER
touch the pan, don't look at it, etc) So use care and use a
plastic
spatula.
Once the Crepe starts to bubble, flip it over so it cooks a bit on the other
side.























You want both sides to be slightly golden brown.
You can store for one day in frig, but generally speaking, use when you
make them.
To prevent from sticking, place sheet of waxed paper in between Crepes.
INGREDIENTS:
Eggplant, sliced and sprinkled with salt to
prevent browning
1 can peeled Plum Tomatoes, rough cut up
(about 1 Cup or more)
Corn Kernels
Zucchini Squash (yellow), sliced
Zucchini, (green), sliced
Onion, halved
Sweet Peppers
Limes & Vegetable Oil to marinate & baste
fresh Parsley, diced
Handful Spinach, fine diced
splash Wine
Salt & Pepper
HOLLANDAISE Sauce mix
Shredded White Cheese

DIRECTIONS:
(the following is for grilling, for other baking
processes,
see NOTES)
Make Crepe Batter first as you need to refrigerate
that for at least 2 hours.

Thickly slice Eggplant & Zucchini, put them in a zip
lock bag with Sweet Peppers. Add a bit of
Vegetable Oil, Salt and Pepper with Lime Juice
and marinade in frig for at least an hour before
grilling. (overnight is fine too)

Prepare Corn on the Cob for grilling. (remove
husk and silk, soak in water for a good hour
putting a bowl with something heavy in it to hold
the corn down in water). Brush with melted Butter
and wrap in tin foil. Grill for about 15 minutes
indirectly (not over coals, but off to the side of the
coals) turning over frequently. Have oven mitts
handy, open foil and check to see if they are
done. Don't let them burn.
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