Ratatouille with goat’s cheese sauce
4 servings
Prep: 35 mins,
Cooking: 50 mins
Traditional rich ratatouille served with crêpes.
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Ingredients (29)
CREPES:
2 | eggs — large, beaten |
3/4 cup | milk — warm |
3 Tbs | butter — melted |
1 cup | flour |
¼ tsp | salt |
black pepper — dash | |
1 tsp | fresh thyme |
½ cup | soda water |
olive oil — for cooking |
Ratatouille:
4 Tbs | fresh chillies — 573 |
4 | tomatoes — ripe |
4 | garlic — cloves, crushed |
1 | red onion — chunks |
salt — just a pinch | |
2 | red pepper — chunks |
1 | yellow pepper — chopped |
saffron — pinch | |
freshly ground black pepper | |
3/4 cup | olives — black, pitted |
2 | aubergines |
1 Tbs | vinegar — red wine |
4 | courgettes — diced |
2 tsp | fresh thyme |
2 Tbs | fresh parsley — chopped |
10 | fresh basil |
Sauce:
250 ml | cream |
150 g | goat's milk cheese — chevin |
150 g | cream cheese |
30 g | butter |
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