Cheesy vegetable crepes

This is a wonderful vegetarian dinner, that will fulfill even the meat-eaters! These European-style pancakes are packed with veggies and then baked with mozzarella cheese until gooey and golden. For the vegetable filling, I used my ratatouille recipe. It may sound fancy, but it is actually a very simple vegetable stew (that requires no hard to get ingredients, only vegetables, and herbs). The vegetables are very aromatic and thanks to their jammy consistency melt in your mouth. These vegetable crepes are covered with melted cheese and have crunchy browned edges. This is a delicious and simple dinner, that kids love.

Some recipe tips:

• The pancakes made from this recipe don’t come out very thin. They are more thick and fluffy (this is the reason for adding baking powder, which you can omit), as I find that such pancakes hold better thick vegetable filling. If the consistency seems too thick for your liking, you can add more milk or sparkling (or still) water.
• In my ratatouille recipe, I’m describing two preparation methods – one, with pan-fried vegetables and a simpler, faster and more authentic version, where the vegetables are stewed until thick and rather jammy – this is the kind of ratatouille you’ll need for this recipe.

What are crepes?

Crepes are French pancakes, that are much bigger than American pancakes and very thin. I called these pancakes crepes because that is what most people search for, but this recipe actually calls for a little thicker pancakes than crepes, that are most often called British or German pancakes, although they can be easily found across most European countries. These pancakes are perfect to hold many filling, and are perfectly suited for dinner, breakfast or even dessert. Classic paper-thin French crepes would also work in this recipe but I find them a little to thin to hold this particular filling. If you’ll make crepes you need to fill them with less filling.

The difference between French crepes and British/German pancakes in only that the batter is a little thinner resulting in thinner pancakes.

Other pancake recipes that you may like:

• Smoked salmon pancakes with honey mustard sauce
• Chocolate crêpes with vanilla cream cheese and raspberry sauce
• Lemon blueberry sheet pan pancakes (oven-baked pancakes)
• Kaiserschmarrn – Austrian torn pancake
• Basic crepe recipe

Vegetable crepes step by step:

STEP 1: Prepare the pancake batter and cook the pancakes. I love my non-stick pancake pan for making European-style pancakes. It is so much easier to cook them!

• 

• 

• 

• 

STEP 2: Fill the pancakes with ratatouille and roll them up.

STEP 3: Place the pancakes on a baking tray and sprinkle with grated mozzarella cheese.

STEP 4: Bake at 425°F/220°C/Gas Mark 7 (no fan) until the cheese is melted and golden (it will take about 5-10 minutes).

Melted, gooey, golden cheese + crispy cheesy pancake edges + jammy, full of flavor veggie filling. Perfection!

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!