Ratatouille in Buckwheat Crepes

Serious Eats
58
18
560
70

Ingredients

1/3 cups olive oil (divided)
1 eggplant (medium, cut into 3/4-inch dice)
1/2 teaspoons salt
1 purple onion (large, diced)
1 red bell pepper (diced)
1 orange (or yellow bell pepper, diced)
2 zucchini (diced)
28 ounces tomatoes (whole)
1 pinch pepper flakes (cayenne)
2 tablespoons capers
1 teaspoon sugar
2 1/2 cups milk
4 tablespoons butter
1 cup buckwheat flour (sifted)
1 cup flour (sifted unbleached all-purpose)
1/4 teaspoons salt
4 eggs
vegetable oil (for the pan)
Read Directions

NutritionView more

560Calories
Sodium24%DV570mg
Fat46%DV30g
Protein35%DV18g
Carbs19%DV58g
Fiber40%DV10g

PER SERVING *

Calories560Calories from Fat270
% DAILY VALUE*
Total Fat30g46%
Saturated Fat9g45%
Trans Fat0g
Cholesterol170mg57%
Sodium570mg24%
Potassium1230mg35%
Protein18g35%
Calories from Fat270
% DAILY VALUE*
Total Carbohydrate58g19%
Dietary Fiber10g40%
Sugars17g34%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.