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Tomato Crêpes with Ratatouille

Tomato Crêpes with Ratatouille Recipe

  • Eight 6- or 7-inch sun-dried tomato crêpes 
  • 2 tablespoons olive oil
  • 3 shallots, minced
  • ½ eggplant, diced (8 ounces)
  • 4 baby zucchini, diced
  • 1 red bell pepper, roasted, peeled, and diced (see Note)
  • 1 green bell pepper, roasted, peeled, and diced
  • 3 Roma tomatoes, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons mixed minced fresh basil and flat-leaf parsley
  • ½ cup tomato juice
  • Salt and freshly ground pepper
  • ¾ cup (3 ounces) shredded Gruyere cheese
  • Creme fraiche or plain yogurt
  • Fresh basil leaves
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 231kcal (12%)
Total Fat 14g (22%)
Saturated Fat 5g (25%)
Cholesterol 23mg (8%)
Total Carbohydrate 18g
Dietary Fiber 6g
Sugars 9g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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