August Recipe – Ratatouille in Tomato Pancakes

Pancake batter:

125g. / 4 1/2 ozs. plain flour
pinch of salt
1 egg
300mls. / 10fl ozs. milk (full fat is best)
a little olive oil for frying
2 tbsps. tomato puree
2 tbsps. water
1 tsp. dried basil

Ratatouille:

Olive oil
1 onion, chopped
1 large garlic clove, chopped
1 red pepper, chopped
1 green pepper, chopped
1 aubergine, diced
2 courgettes, sliced or diced
2 large tomatoes, chopped
1 tbsp. tomato puree
2 tbsps. red wine
pinch of caster sugar
salt and pepper
2 tbsps. chopped basil
4 tbsps. grated Parmesan

Method:

1. To make the pancake batter sift the flour and salt into a bowl. Add the egg and gradually work in the milk and beat to form a smooth batter.  Whisk in the tomato puree, 2 tbsps water and the dried basil. Leave to stand for 30 minutes.
2. To make the pancakes, heat a little oil in a good non-stick crepe or omelette pan. Add a ladle of batter and swirl to coat the base.  Cook for 1 – 2 minutes until golden and then flip or turn over and cook the other side.  Slide on to a plate and keep warm whilst cooking the remaining pancakes, oiling the pan between each one.
3. Meanwhile, heat some oil in a large saucepan. Add the onion, garlic, red and green peppers, aubergine and courgettes.  Fry stirring for 5 – 10 minutes until they begin to soften, then add tomatoes, tomato puree, wine, sugar, salt and pepper.  Cover and cook over a medium heat for 10 minutes, then stir in the chopped basil.
4. Use the ratatouille to fill the pancakes. Roll up and serve straight away, dusted with Parmesan.  Or, prepare the pancakes in advance, roll them up and place in a baking dish, sprinkle with cheddar cheese and reheat in a medium hot oven. .

Tips:

I don’t bother to let my pancake batter stand and it is still fine.  Do make sure you use a good non-stick pan, that is essential.  You can make the pancakes the day before and store in the fridge.  i put a sheet of kitchen paper between each one.  They also freeze really well but I wouldn’t try and freeze the ratatouille mixture, there is too much water in courgettes and aubergines for them to freeze well.