Pancakes with ratatouille filling

Name: Pancakes with ratatouille filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion (80 g); 1 Garlic clove; 1 yellow, red and green peppers (approx. 250 g each); 2 Courgettes (about 200 g each); 1 (approx. 500 g) Aubergine; 200 g cherry tomatoes; 1/2 bunch Rosemary; 1/2 bunch Oregano; 1 tablespoon (10 g) Olive oil; 500 g chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 Eggs (size M); 125 g Flour; 125 ml Milk; 7-10 Tbsp Oil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion (80 g)
1 Garlic clove
1 yellow, red and green peppers (approx. 250 g each)
2 Courgettes (about 200 g each)
1 (approx. 500 g) Aubergine
200 g cherry tomatoes
1/2 bunch Rosemary
1/2 bunch Oregano
1 tablespoon (10 g) Olive oil
500 g chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 Eggs (size M)
125 g Flour
125 ml Milk
7-10 Tbsp Oil

Directions

1
Peel onion and garlic. Chop the onion finely. Press garlic through a garlic press. Quarter the bell peppers, clean, wash and cut into large pieces. Clean, wash and finely dice the zucchini and eggplant.
2
Wash and halve the tomatoes. Wash the herbs, dab dry and remove leaves or needles, except for some for garnishing, from the stalks and chop finely. Heat the oil in a large pan. Sauté the peppers and eggplants in it.
3
Add zucchini and tomatoes and fry. Add garlic and onion and fry until transparent. Deglaze with chunky tomatoes and simmer for about 5 minutes. Season with salt, pepper and sugar. Add herbs and fold in.
4
Cover and set aside. Mix eggs, flour, milk and salt with the whisk of the hand mixer. Brush a coated pan (26 cm Ø) with oil. Bake 4 pancakes one after the other, adding any remaining herbs.
5
Warm up the ratatouille again if necessary. Fill pancakes with ratatouille. Garnish with herbs if necessary.