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Ratatouille pancake recipe
Ratatouille pancake recipe from metalgran |
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Ingredients1 aubergine, diced2 large courgettes (diced) 150ml olive oil 2 onions (finely chopped) 2 garlic cloves (finely chopped) 1 red pepper (diced) 1 yellow pepper (diced) 8 tomatoes, skinned (deseeded and roughly chopped) 4 sprigs of thyme 1 tbsp tomato purée 2 tsp sugar 4 tbsp chopped basil 70g unsalted butter (melted) 250g Gruyère cheese (grated) sea salt and black pepper Pancake ingredients 100g plain flour 2 medium eggs 300ml full-fat milk 20g unsalted butter (melted) pinch of salt 1 tsp sugar sunflower oil for frying |
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Method- Sift the flour into a bowl and make a well in the centre.- Whisk the eggs and flour. - Add milk and melted butter. - Mix in the salt and sugar and then leave the batter to rest for 20 minutes. - Grease frying pan, add enough batter to cover the base thinly. - Cook until golden, then flip the pancake and cook the other side. - Stack the pancakes up, separating them with greaseproof paper. Make sure you oil the pan before cooking each pancake. - Put the diced aubergine in a colander, sprinkle lightly with salt and leave for at least 30 minutes to draw out the water. - Fry onions, garlic and peppers until soft. - Transfer the vegetables to a heavy-based saucepan. - Add the courgettes, onions and peppers, along with the tomatoes and thyme. - Now add the remaining oil to the frying pan and add the aubergine, frying it until it's tender. - Add to the other vegetables and season lightly. Put the pan over a low heat and simmer. - Stir in the tomato purée, sugar and basil and cook for 5 minutes longer, then season to taste. - Lay each pancake flat on a work surface, add the ratatouille, and wrap up the pancakes like a spring roll. - Place pancakes on a greased baking tray, brush the tops with the remaining melted butter. - Sprinkle with the Gruyère. Bake in an oven preheated to 180°C/gas mark 4 for 25–30 minutes, until the pancakes are heated through. | |||||||||||||||||||
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