Keto Cheesy Ratatouille Crepes
How to Make It
Step 1
To a bowl, add the melted butter, sour cream, almond milk, and eggs. Whisk until smooth. Add the coconut flour and whisk until no lumps remain.
Step 2
Allow the batter to rest for 10 minutes. This will help make the batter thin and smooth. Lightly grease a crepe pan and place it over medium heat.
Step 3
When it’s warm, add ¼ cup of the crepe mixture and swirl in circular motions to cover the entire surface of the pan with the batter, to make a thin crepe layer. Cook for 1-2 minutes. Flip and cook for 30 seconds.
Step 4
Repeat until you have 4 crepes. Place the cooked crepes on a plate and cover to keep them soft. Start on the veggie filling.
Step 5
Slice the zucchini and eggplant into ½ inch (1 cm) thick half-circles. Slice the onion and bell pepper, and mince the garlic. Halve the cherry tomatoes, and set them aside.
Step 6
Add 2 tbsp of olive oil to a large skillet and place it over medium-high heat. Add the eggplant and zucchini and season with ¼ tsp of salt. Cook for 4-5 minutes, stirring occasionally, until softened and golden.
Step 7
Transfer the zucchini and eggplant to a plate. Reduce the heat to medium and add the remaining oil to the skillet. Add the onion, bell pepper, garlic, dried basil, and dried thyme.
Step 8
Season with ¼ tsp salt and sauté for 3 minutes. Add the tomatoes and cook, stirring occasionally, for 4-5 minutes. Return the cooked zucchini and eggplant to the skillet.
Step 9
Taste and adjust seasoning if needed. Spread the veggies into a flat layer and sprinkle the cheese on top. Take off the heat and cover the skillet for a few minutes until the cheese melts.
Step 10
To assemble, lay the crepes flat on a flat surface. Divide the filling into 4 portions and place them in the center of the crepes. Sprinkle with parsley and fold over each side to close. Serve immediately.
Ingredients
- Coconut flour – 0.25 cup
- Melted Butter – 1 tbsp
- Almond Milk (Unsweetened) – 0.5 cup
- Raw egg – 4 large
- Sour cream – 2 tbsp
- Extra virgin olive oil – 4 tbsp
- Zucchini, cooked from fresh – 0.5 medium
- Eggplant, raw – 0.25 small
- Red bell peppers, raw – 0.25 medium – 2 1/2″ diameter x 2 3/4″
- Onion, white, yellow or red, raw – 0.25 small
- Garlic – 2 clove
- Basil, dried – 0.5 tsp
- Thyme, ground – 0.25 tsp
- Tomato raw (includes cherry, grape, roma) – 4 cherry
- Salt – 0.5 tsp
- Black pepper – 0.5 tsp
- Gruyere cheese – 1 cup, grated