Spinach Oatmeal Crepes With Ratatouille Stuffing | How to make Spinach Oatmeal Crepes With Ratatouille Stuffing

By Rinal Shah  |  7th Mar 2017  |  
4 from 1 review Rate It!
  • Spinach Oatmeal Crepes With Ratatouille Stuffing, How to make Spinach Oatmeal Crepes With Ratatouille Stuffing
Spinach Oatmeal Crepes With Ratatouille Stuffingby Rinal Shah
  • Prep Time

    50

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

1

1

About Spinach Oatmeal Crepes With Ratatouille Stuffing Recipe

This is a healthy recipe which tantalizes the taste buds without adding the kilos. It uses plenty of veggies in a non-conventional way so it's an amazing recipe to add abundant nutritive value to the diet of picky eaters. Recipe adapted from Tarla Dalal's website

Spinach Oatmeal Crepes With Ratatouille Stuffing is delicious and authentic dish. Spinach Oatmeal Crepes With Ratatouille Stuffing by Rinal Shah is a great option when you want something interesting to eat at home. Restaurant style Spinach Oatmeal Crepes With Ratatouille Stuffing is liked by most people . The preparation time of this recipe is 50 minutes and it takes 30 minutes to cook it properly. Spinach Oatmeal Crepes With Ratatouille Stuffing is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Spinach Oatmeal Crepes With Ratatouille Stuffing. Spinach Oatmeal Crepes With Ratatouille Stuffing is an amazing dish which is perfectly appropriate for any occasion. Spinach Oatmeal Crepes With Ratatouille Stuffing is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Spinach Oatmeal Crepes With Ratatouille Stuffing at your home.

Spinach Oatmeal Crepes With Ratatouille Stuffing

Ingredients to make Spinach Oatmeal Crepes With Ratatouille Stuffing

  • For spinach crepes -
  • Quick cooking rolled oats 4 tbsp
  • wheat flour 4 tbsp
  • Rawa 2 tbsp
  • spinach puree 1/4 cup
  • salt to taste
  • oil for greasing
  • For Ratatouille stuffing -
  • Zucchini finely chopped 1/2 cup
  • Brinjal finely chopped 1/2 cup
  • capsicum finely chopped 1/2 cup
  • onions finely chopped 1/2 cup
  • tomatoes finely chopped 1/2 cup
  • garlic finely chopped 1/2 tsp
  • salt and pepper to taste
  • Dried herbs 1/2 tsp
  • oil 1 tsp
  • For cauliflower white sauce -
  • cauliflower chopped 1 1/2 cups
  • Milk 1 cup
  • butter 1 tsp
  • wheat flour 1 tbsp
  • salt and pepper to taste
  • Dried herbs 1 tsp

How to make Spinach Oatmeal Crepes With Ratatouille Stuffing

  1. For Cauliflower sauce -
  2. Combine the cauliflower and 2 cups of water in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 7 to 8 minutes or till the cauliflower softens and the water has almost evaporated. Keep aside to cool slightly
  3. Blend the cauliflower (along with the little water remaining) in a mixer to a smooth purée and strain it using a strainer. Keep aside
  4. Heat the butter in a broad non-stick pan, add the wheat flour and sauté on a medium flame for a few seconds or till the wheat flour turns light brown in colour.
  5. Add the milk and cauliflower purée, mix well using a whisk till no lumps remain and bring to boil.
  6. Add the salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  7. For Crêpes -
  8. Combine the oats, spinach purée, whole wheat flour, salt and 1 cup of water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside.
  9. Heat a non stick broad pan and grease using very little oil. Pour a ladleful of the batter in the pan and tilt it around quickly so that the batter spreads and coats the pan evenly.
  10. When the sides starts to peel off, turn the crêpe around and cook on the other side for 30 seconds. Repeat the steps to make 4 more crêpes.
  11. For ratatouille stuffing -
  12. Heat the oil in a broad non-stick pan, add the zucchini, brinjal, capsicum, onions, garlic and celery and sauté on a medium flame for few minutes.
  13. Add the tomatoes and salt and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  14. Add the pepper powder and oregano and mix well. Keep aside to cool slightly.
  15. To assemble, place a crêpe on a clean, dry surface, put a portion of the ratatouille stuffing in the centre and roll it up tightly. Repeat for all 5 crepes.
  16. Pour ¼ cup of low-cal white sauce evenly in a baking dish and arrange all the stuffed crêpes evenly over it.
  17. Top it with the remaining 1 cup of low-cal white sauce evenly and sprinkle mixed herbs and chilli flakes evenly over it.
  18. Bake in a pre-heated oven at 200° C (400°f) for 20 minutes.

Reviews for Spinach Oatmeal Crepes With Ratatouille Stuffing (1)

ruchika dugar2 years ago

very impressive preparation
Reply

Cooked it ? Share your Photo