Pancakes with ratatouille

Name: Pancakes with ratatouille
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 egg (Gr. S), salt; 2 (30 g) easy go. Tbsp flour (e.g. type 1050); 1/2 small aubergine; 200 g Sweet pepper (e.g. red and yellow); 200 g Courgette; 1 medium sized tomato; 1 small onion; 1 small clove of garlic; 1/2 tsp (3 g) + 2-3 drops of oil; 1 TEASPOON Tomato paste; 1 knife tip dried herbs of Provence, pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 egg (Gr. S), salt
2 (30 g) easy go. Tbsp flour (e.g. type 1050)
1/2 small aubergine
200 g Sweet pepper (e.g. red and yellow)
200 g Courgette
1 medium sized tomato
1 small onion
1 small clove of garlic
1/2 tsp (3 g) + 2-3 drops of oil
1 TEASPOON Tomato paste
1 knife tip dried herbs of Provence, pepper

Directions

1
Mix the egg, 1 pinch of salt, approx. 5 tablespoons of water and flour to a smooth dough. Let it swell for about 10 minutes
2
Clean and wash the vegetables. Chop aubergine, paprika and zucchini. Chop the tomato roughly. Peel and finely dice onion and garlic
3
Fry onion and garlic in 1/2 teaspoon hot oil. Steam vegetables briefly. Stir in tomato paste and sweat it. Add 5-6 tablespoons of water and herbs. Bring to the boil, cover and steam for about 10 minutes. Season to taste with salt and pepper
4
Coated pan with 2-3 drops of oil and heat up. Fry a pancake from the dough in it until golden brown. Serve with ratatouille
5
It is worth cooking twice the amount of ratatouille. Freeze half or eat it the next day with rice, noodles or potatoes