Amazon Instant Video >
Low Fat Recipes
|
|
|
|
Ratatouille Pancakes
Filling:
1 large eggplant, peeled and diced
2 tomatoes, chopped
1 cup of chopped onions
2 zucchini, sliced
1 sweet red pepper, diced
1 tablespoon of minced fresh basil
1 teaspoon of sugar
Pancakes:
1 cup of all-purpose flour
2 cups of milk
2 eggs
1 teaspoon of oil
Sauce:
2 cups of chopped tomatoes
1/2 cup of chopped dry-pack sun-dried tomatoes
1 teaspoon of minced garlic
1/4 teaspoon of salt
To make the filling: In a Dutch oven, combine the eggplant, tomatoes,
onions, zucchini, red peppers, basil, and sugar. Cook, stirring
frequently, over medium-high heat for 25 minutes, or until very thick.
To make the pancakes: Meanwhile, in a blender or food processor, combine
the flour, milk, eggs, and oil. Process until smooth.
Coat a 10-inch no-stick skillet with no-stick spray and place over
medium-high heat until hot. Pour in 1/4 cup of the pancake batter and
swirl the skillet to thinly coat the bottom. Cook for 1 minute, or until
the top is set and the bottom is golden brown. Transfer the pancake to a
plate. Repeat to make 12 pancakes.
To make the sauce: In a blender or food processor, combine the tomatoes,
sun-dried tomatoes, garlic, and salt. Process until smooth. Pour into a
medium saucepan and bring to a boil over medium-high heat. Remove from
the heat.
Reheat the filling if necessary. Divide the filling among the 12
pancakes. Roll to enclose the filling. Serve topped with the sauce.
Serves 6. |
|
Back to home page | |
Tweet
|
