John Myers
Gratinated Pancakes with Ratatouille
The perfect gratinated pancakes with ratatouille recipe with a picture and simple step-by-step instructions.
- 2 Onions
- 2 Garlic cloves
- 1 Zucchini
- 1 Paprika
- 1 Peppers yellow
- 100 g Tomatoes
- 1 Eggplant fresh
- 2 El Olive oil
- 2 Tl Herbs of Provence
- Salt and pepper
- 1 pinch Sugar
- 100 ml Red wine
- 100 ml Vegetable broth
- 180 gr Flour
- 0,5 Tl Salt
- 2 Eggs
- 200 ml Milk
- 200 ml Mineral water
- 1 El Olive oil
- 1 El Butter
- 200 gr Grated Emmental
- Peel and finely chop the onions and garlic. Clean the zucchini, paprika and aubergine, core the paprika. Cut the vegetables into 1cm cubes.
- Sauté the eggplant, onions and garlic in the hot olive oil for about 2 minutes. Add zucchini and paprika, season with herbs from Provence, salt, pepper and sugar and cook for about 2 minutes. Fry. Add tomatoes, wine and broth and let simmer, half covered, for about 7-10 minutes until the liquid evaporates. Season well.
- Mix the flour and salt in the meantime. Whisk eggs, milk, mineral water and oil and gradually stir into the flour. Let soak for 20 minutes. Then 3 pancakes from the dough in a little hot butter for about 1-3 minutes each Side fry.
- Fill the pancakes with the ratatouille, roll up and place next to each other in a flat, greased casserole dish, sprinkle with garden cheese and bake in a preheated oven at 200 ° C for about 25 minutes. A green salad goes well with it.
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