Ratatouille Crepes

Instructions

1. Prepare the crepe batter
   In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the eggs. Gradually whisk in the milk and melted butter until smooth. Cover and refrigerate for at least 30 minutes while you prepare the ratatouille.
2. Start the ratatouille
   Heat olive oil in a large skillet over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the bell peppers and cook for 5 minutes until they begin to soften.
3. Complete the ratatouille
   Add the eggplant and zucchini to the skillet, stirring occasionally until they start to soften, about 8 minutes. Stir in the diced tomatoes, thyme, salt, and pepper. Reduce heat to medium-low and simmer for 15-20 minutes until the vegetables are tender and the mixture has thickened. Remove from heat and stir in the fresh basil.
4. Cook the crepes
   Heat a 10-inch non-stick skillet or crepe pan over medium heat. Lightly brush with butter. Pour about 1/4 cup of batter into the center of the pan, then quickly tilt and swirl to spread the batter evenly. Cook for about 1-2 minutes until the bottom is light golden. Flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking crepes with parchment paper between them.
5. Assemble the crepes
   Place a crepe on a serving plate. Spoon about 3 tablespoons of the ratatouille mixture across the center of the crepe. Fold the sides over the filling to form a rectangular package. Repeat with remaining crepes and filling.
6. Serve
   Arrange two filled crepes on each plate. Garnish with additional fresh basil leaves and a drizzle of olive oil if desired. Serve immediately while still warm.