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Ratatouille in Tomato Crepes

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A new way to eat Ratatouille: rolled in crepes which is flavored with tomato and oats.
It’s packed with fresh produce: tomatoes, zucchini , yellow squash, and bell pepper.This Ratatouille  in Tomato Crepes recipe comes together quickly for a fresh weeknight dinner. It's a light & fresh dish that's gluten free, vegan!

Total Time:
40 mins
Serves:
8 crepes

INGREDIENTS:

FOR THE CREPES:

1 cup old fashioned oats
1 teaspoon  salt
1 inch Ginger
2 diced tomatoes
1 1/4 cups Almond milk(Or milk of your choice)

FOR RATATOUILLE:

1 tablespoons olive oil
1 medium onion, thinly sliced
1 tsp garlic powder
2 red bell peppers
1 medium zucchini
1 medium squash
1 large tomato, chopped
2 tablespoon tomato paste
2 tablespoons water
salt
Freshly ground black pepper
1/2 cup tofu cubes/Paneer cubes
2 tablespoons chopped fresh basil leaves, plus more for garnish

FOR ASSEMBLY

1/4 cup vegan Parmesan cheese

METHOD:

For the crepes:

In Food processor grind the oats to make fine powder,

 Once done add chopped tomatoes, ginger, almond milk, salt and grind again to make fine batter(semi liquid, not too much watery) 
The batter should rest for 30 minutes.

For Ratatouille :

1.Heat the oil in a frying pan and  add  onion, garlic, bell pepper, squash and zucchini. Cook, stirring frequently, until the vegetables begin to soften, 5 to 10 minutes, 

 2.then add the tomatoes, tomato paste, water and sugar(optional), if desired. Season with salt and pepper to taste. 

 3.Reduce the heat to medium; cover and cook, stirring occasionally, until the mixture is stew like and thickened, 10 to 15 minutes. Remove the skillet from the heat and stir in the 2 tablespoons of basil. Add Tofu/Paneer cubes into this and  Cover to keep warm.

Final Steps:

1. To make the crepes, brush a nonstick crepe or roti pan with a little oil. Add a  1/4 cup of the crepe batter to the pan and swirl around to cover evenly. 
2. Cook for just a minute or two, until the bottom is golden and the top is set, then use a spatula to flip the crepe over and briefly cook the second side.
3. Slide onto a plate; cover loosely with aluminum foil to keep it warm while you cook the remaining crepes, reheating and oiling the pan between each one.
4.Gently reheat the filling over medium heat if needed. Divide the filling among the crepes, rolling each one and placing them on plates with the seam sides down. Spoon any remaining ratatouille on top of the rolled crepes.
5.Sprinkle the crepes with the Parmesan cheese and chopped basil leaves. Serve warm.

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