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Ratatouille in Buckwheat Crepes

Ratatouille in Buckwheat Crepes

1 1 1 1 1
33
Recipe by
Serious Eats Serious Eats

Ingredients

  • 1/3 cup olive oil (divided)
  • 1 eggplant (medium, cut into 3/4-inch dice)
  • 1/2 tsp salt
  • 1 purple onion (large, diced)
  • 1 red bell pepper (diced)
  • 1 orange bell pepper (diced)
  • 2 zucchini (diced)
  • 28 ozs tomatoes (whole)
  • 1 pinch pepper flakes (cayenne)
  • 2 tbsps capers
  • 1 tsp sugar
  • 21/2 cups milk
  • 4 tbsps butter
  • 1 cup buckwheat flour (sifted)
  • 1 cup unbleached all purpose flour (sifted)
  • 1/4 tsp salt
  • 4 eggs
  • vegetable oil (for the pan)
Total Time
1 hr 45 min
Servings
6 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 530 Calories from Fat 260
% Daily Value *
Total Fat 29g 45%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 430mg 18%
Potassium 1180mg 34%
Total Carbohydrate 53g 18%
Dietary Fiber 9g 36%
Sugars 17g
Protein 17g
Vitamin A 60%
Vitamin C 140%
Calcium 20%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Comments

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