At the end of summer, when eggplant, zucchini, peppers and tomatoes are everywhere, ratatouille is the obvious thing to make. It’s also a perfect crepe filling. Here the Provençal vegetable stew is cooked until thick and jammy, rolled into herb-scented crepes, topped with goat cheese and baked until bubbling.

It’s a vegetarian main course that’s easy to make ahead: the ratatouille is better the next day, and the whole dish can be assembled before guests arrive.

Ratatouille Crepes with Goat Cheese

Herb crepes filled with ratatouille and baked with goat cheese.

Prep Time: 25 mins
Cook Time: 50 mins
Rest Time: 30 mins
Total Time: 1 hr 45 mins
Yield: 8 crepes (4 servings)

Equipment

8- or 9-inch crepe pan or non-stick skillet
Large skillet or sauté pan
9x13-inch baking dish

Ingredients

Herb crepes

1 cup (120 g) all-purpose flour
1/4 teaspoon salt
2 large eggs
1 1/4 cups (300 ml) milk
2 tablespoons unsalted butter, melted, plus more for the pan
1 teaspoon herbes de Provence or dried thyme

Ratatouille

3 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 small eggplant (about 12 ounces / 340 g), cut into 1/2-inch cubes
1 medium zucchini (about 8 ounces / 225 g), cut into 1/2-inch cubes
1 red bell pepper, diced
1 can (14.5 ounces / 411 g) diced tomatoes
1 teaspoon herbes de Provence
Salt and black pepper to taste
1/4 cup torn fresh basil

To finish

4 ounces (113 g) soft goat cheese, crumbled
Olive oil, for drizzling

Instructions

Herb crepes

Whisk the flour and salt. Whisk in the eggs, then gradually the milk and melted butter until smooth. Stir in the herbs and rest for 30 minutes.
Cook 8 crepes in a lightly buttered pan over medium heat, using about 1/4 cup of batter each, about 1 minute on the first side and 30 seconds on the second.

Ratatouille

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the eggplant with a pinch of salt and cook, stirring occasionally, until browned, 6 to 8 minutes. Transfer to a bowl.
Add the remaining oil, the onion and the bell pepper and cook until softened, 5 minutes. Add the zucchini and garlic and cook 3 minutes more.
Return the eggplant to the pan, add the tomatoes and herbes de Provence, and simmer, stirring now and then, until thick and jammy, 15 to 20 minutes. Season with salt and pepper and stir in half the basil.

Assemble and bake

Heat the oven to 375°F (190°C) and oil the baking dish.
Spoon about 1/2 cup of ratatouille along one side of each crepe, roll it up, and lay it seam-side down in the dish.
Scatter the goat cheese over the top, drizzle with a little olive oil, and bake until heated through and the cheese is soft and lightly browned, about 15 minutes.
Sprinkle with the rest of the basil and serve.

Serving suggestions

The ratatouille tastes even better made a day ahead. It keeps for 4 days in the fridge.
Swap the goat cheese for grated Gruyère or Parmesan, or leave the cheese out.

Tips for ratatouille crepes

Brown the eggplant on its own first. It soaks up oil and steams if it’s crowded with the other vegetables. Browning it separately gives a richer flavor.
Cook the ratatouille until thick. Any extra liquid soaks into the crepes in the oven.
Leave out the sugar. Savory crepes don’t need any, and the herbs in the batter complement the filling.
Use a soft goat cheese. It softens in the oven and adds a tangy contrast to the sweet vegetables.

For more savory baked crepes, try Chicken and Mushroom Crepes with Mornay Sauce or Spinach Crepes with Ricotta and Feta.

Tips for ratatouille crepes

Frequently asked questions

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