Crepes with Ratatouille, Goats Cheese, and Basil V

5 minutes

Crepe batter comes together quickly in a blender, but if you don’t have one simply whisk it together by hand. Make the cooking time go twice as fast by getting two pans on the go. 

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  • 2 large eggs
  • 300ml semi-skimmed milk
  • 2 tablespoon cold-pressed rapeseed oil
  • 150g plain flour
  • ¼ teaspoon fine salt
  • 1 tin Epicure Ratatouille Niçoise, warmed
  • 75g soft goats cheese
  • handful of fresh basil, torn

The recipe Crepes with Ratatouille, Goats Cheese, and Basil Kitchen Mode

  • 1

    Tip the eggs, milk, oil, flour, and salt into a blender. Blitz until well combined. Pour into a bowl or jug, cover and let sit at room temperature for at least 15 minutes, or pop it in the fridge overnight.

  • 2

    Set a non-stick pan (or crepe pan) over medium to medium low heat. Give it a light coating of oil (it works well to use a lightly oiled kitchen roll for this).

  • 3

    Give the batter a stir, then ladle in enough batter to just coat the bottom, swirling the pan to spread it evenly. For a 26cm frying pan that should be about 3-4 tablespoons.

  • 4

    Cook until the edges of the crepe loosen and bottom is golden brown (1-2 minutes), carefully flip and cook an additional 30 seconds to 1 minute on the second side. For the best results, stick to the time frame and make sure to adjust the heat so as not to cook the crepes too quickly or too slowly.

  • 5

    To serve, spread each crepe with 2 tablespoons warmed ratatouille, sprinkle with a teaspoon of crumbled goats cheese, and a scattering of basil. Fold in half and then in half again, to make a triangle. Enjoy!