Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (120 g) all-purpose flour, 3 large eggs, 1 1/2 cups (360 ml) whole milk, 1/2 cup (120 ml) water, 2 tbsp (28 g) melted unsalted butter, 1/2 tsp kosher salt
- 3 tbsp extra-virgin olive oil (plus more to finish), 1 medium yellow onion, 1 red bell pepper, 3 garlic cloves
- 1 small eggplant (about 12 oz/340 g), 2 medium zucchini (about 12 oz/340 g)
- 4 Roma tomatoes (about 1 lb/450 g) + 1 tbsp tomato paste
- 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, 1 bay leaf
- 4 oz (115 g) goat cheese, 1 cup packed fresh basil leaves
Do This
- 1. Whisk crepe batter; rest 20 minutes.
- 2. Slow-cook ratatouille: sauté onion/pepper, add eggplant, then zucchini, then tomatoes; simmer 25–30 minutes until jammy.
- 3. Cook 8 thin crepes in a nonstick skillet over medium heat; stack and cover.
- 4. Stir goat cheese into warm ratatouille (or keep it in small crumbles for pockets of tang).
- 5. Fill each crepe with ratatouille and goat cheese; fold into triangles.
- 6. Warm filled crepes in a 325°F (165°C) oven for 8–10 minutes until creamy.
- 7. Finish with basil and a drizzle of olive oil; serve warm.
Why You’ll Love This Recipe
- Comforting but not heavy: tender vegetables, a thin crepe, and just enough tangy goat cheese.
- Make-ahead friendly: ratatouille (and even crepes) can be prepared in advance.
- Big flavor from simple ingredients: slow-cooking turns the vegetables into a rich, savory filling.
- Great for brunch or dinner: elegant enough for guests, doable on a weeknight with prep ahead.
Grocery List
- Produce: 1 medium yellow onion, 1 red bell pepper, 1 small eggplant (about 12 oz/340 g), 2 medium zucchini (about 12 oz/340 g), 4 Roma tomatoes (about 1 lb/450 g), 3 garlic cloves, 1 cup packed fresh basil leaves
- Dairy: whole milk, unsalted butter, 4 oz (115 g) goat cheese
- Pantry: all-purpose flour, extra-virgin olive oil, tomato paste, kosher salt, black pepper, dried thyme, 1 bay leaf
Full Ingredients
Crepes (makes 8 crepes, about 10 inches/25 cm)
- 1 cup (120 g) all-purpose flour
- 1/2 tsp kosher salt
- 3 large eggs
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) water
- 2 tbsp (28 g) unsalted butter, melted and slightly cooled (plus more for the pan)
Slow-Cooked Ratatouille Filling
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 1 cup/150 g)
- 1 red bell pepper, diced (about 1 cup/150 g)
- 3 garlic cloves, minced
- 1 small eggplant (about 12 oz/340 g), cut into 1/2-inch (1.25 cm) cubes
- 2 medium zucchini (about 12 oz/340 g total), cut into 1/2-inch (1.25 cm) half-moons
- 4 Roma tomatoes (about 1 lb/450 g), diced (or crushed by hand for a saucier texture)
- 1 tbsp tomato paste
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried thyme
- 1 bay leaf
Goat Cheese, Basil, and Finishing
- 4 oz (115 g) goat cheese, crumbled
- 1 cup packed fresh basil leaves, torn or thinly sliced
- 1–2 tbsp extra-virgin olive oil, for drizzling
- Optional: flaky salt, to finish
Step-by-Step Instructions
Step 1: Make the crepe batter
In a medium bowl, whisk together the flour and salt. Add the eggs and whisk until a thick, smooth paste forms. Slowly whisk in the milk, then the water, whisking constantly to avoid lumps. Whisk in the melted butter until fully incorporated.
Let the batter rest for 20 minutes at room temperature (this helps the flour hydrate so your crepes cook up tender and flexible).
Step 2: Start the ratatouille base
While the batter rests, heat 3 tbsp extra-virgin olive oil in a large skillet or Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Step 3: Slow-cook the vegetables until jammy
Add the eggplant and cook, stirring occasionally, until it begins to soften, about 6 minutes. Add the zucchini and cook for 4 minutes.
Stir in the diced tomatoes, tomato paste, salt, pepper, thyme, and bay leaf. Bring to a gentle simmer, then reduce heat to low.
Simmer uncovered, stirring every few minutes, until the vegetables are very tender and the mixture is thick and spoonable, 25–30 minutes. If it starts to stick, add 1–2 tbsp water and lower the heat slightly.
Remove and discard the bay leaf. Taste and adjust salt and pepper.
Step 4: Cook the crepes
Heat a 10-inch (25 cm) nonstick skillet over medium heat. Lightly butter the pan. Pour in about 1/4 cup (60 ml) batter, immediately tilting the pan to spread it into a thin, even layer.
Cook until the edges look dry and the underside is lightly golden, about 60–90 seconds. Flip and cook the other side for 20–30 seconds. Transfer to a plate. Repeat with the remaining batter, buttering the pan lightly as needed. You should have about 8 crepes.
Keep the stack loosely covered with foil or a clean towel so they stay pliable.
Step 5: Add goat cheese for a creamy, tangy filling
Turn off the heat under the ratatouille. For a more integrated, creamy filling, stir in half the goat cheese (2 oz/57 g) until it melts into the warm vegetables. Keep the remaining goat cheese for sprinkling inside each crepe so you get little pockets of tang.
If you prefer distinct crumbles (less creamy), skip stirring it in and add all goat cheese only during filling.
Step 6: Fill, fold, and warm the crepes
Preheat the oven to 325°F (165°C). Place a baking sheet in the oven to warm while you assemble.
Lay out a crepe. Spoon about 1/3 cup ratatouille onto one half, leaving a small border. Sprinkle with a bit of goat cheese. Fold the crepe in half, then in half again to make a triangle.
Repeat with remaining crepes. Arrange them on the warm baking sheet and bake until heated through and the goat cheese is soft and creamy, 8–10 minutes.
Step 7: Finish with basil and olive oil
Serve the crepes warm. Top each portion with fresh basil and drizzle with 1–2 tbsp extra-virgin olive oil total (a little goes a long way). If you like, add a small pinch of flaky salt right before serving.
Pro Tips
- Cut evenly for even cooking: Aim for 1/2-inch (1.25 cm) vegetable pieces so everything turns tender at the same time.
- Don’t rush the simmer: The ratatouille gets noticeably better after 25–30 minutes, when the tomatoes concentrate and the eggplant becomes silky.
- Crepe batter consistency check: After resting, the batter should pour like heavy cream. If it seems thick, whisk in 1–2 tbsp water.
- Keep crepes from drying out: Stack them and cover; they stay flexible and won’t crack when folded.
- For extra browning: After oven-warming, you can briefly sear the folded crepes in a lightly oiled skillet over medium heat for 30–45 seconds per side.
Variations
- Herby crepes: Add 1 tbsp finely chopped basil or parsley to the batter for a subtle herbal note.
- Spicy ratatouille: Add 1/4 tsp red pepper flakes with the garlic for gentle heat.
- Extra protein: Add 1 cup (150 g) cooked white beans or chickpeas to the finished ratatouille and warm through for 2 minutes before filling.
Storage & Make-Ahead
Ratatouille: Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until hot, about 5–8 minutes. It also freezes well for up to 2 months (thaw overnight in the fridge).
Crepes: Stack with parchment between each crepe, wrap well, and refrigerate up to 2 days. Freeze up to 2 months. Thaw at room temperature for 30–45 minutes before filling.
Assembled crepes: Best eaten right away, but you can assemble and refrigerate (covered) for up to 24 hours. Rewarm on a baking sheet in a 325°F (165°C) oven for 12–15 minutes.
Nutrition (per serving)
Approximate per serving (2 filled crepes): 520 calories, 28 g fat, 49 g carbs, 20 g protein, 8 g fiber, 12 g sugar, 720 mg sodium.
