Name: Spinach Oatmeal Crepes With Ratatouille Stuffing recipe by Rinal Shah at BetterButter
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 2
Ingredients: 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

Ingredients Serving: 2

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

Instructions

For Cauliflower sauce -
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
Blend the cauliflower (along with the little water remaining) in a mixer to a smooth purée and strain it using a strainer. Keep aside
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.
Add the milk and cauliflower purée, mix well using a whisk till no lumps remain and bring to boil.
Add the salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
For Crêpes -
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.
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.
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.
For ratatouille stuffing -
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.
Add the tomatoes and salt and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the pepper powder and oregano and mix well. Keep aside to cool slightly.
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.
Pour ¼ cup of low-cal white sauce evenly in a baking dish and arrange all the stuffed crêpes evenly over it.
Top it with the remaining 1 cup of low-cal white sauce evenly and sprinkle mixed herbs and chilli flakes evenly over it.
Bake in a pre-heated oven at 200° C (400°f) for 20 minutes.

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