Sweet basil crepes with ratatouille and roasted garlic cream

Sweet basil crepes with ratatouille and roasted garlic cream

Main Course 

  • 4


  • Very easy



  • For the ratatouille (prepare ahead of time, up to two days ahead)
  • Canola oil
  • 1 small green zucchini, diced into ½ inch pieces (about 1 cup diced)
  • 1 small yellow zucchini, diced into ½ inch pieces (about 1 cup diced)
  • 1 Japanese eggplant, diced into ½ inch pieces (about 1 cup diced)
  • ¾ cup finely diced yellow onion
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon minced garlic
  • 2 ¼ teaspoons herbes de Provence
  • ½ cup roasted red pepper (skins, seeds and ribs removed), diced into ½ inch pieces
  • ½ cup roasted yellow pepper (skins, seeds and ribs removed), diced into ½ inch pieces
  • 2 large ripe tomatoes peeled, seeded and finely diced, (about 1 ½ cups diced)
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • For the basil crepes:
  • 1 bunch of Italian parsley, leaves picked
  • 4 bunches of basil, leaves picked
  • Kosher salt
  • 3 eggs
  • 3 tablespoons olive oil
  • 1 cup flour
  • 1 ½ teaspoons kosher salt
  • Vegetable oil spray
  • For the roasted garlic cream:
  • 1 head Garlic
  • 1 teaspoon Canola oil
  • 1 cup Heavy cream
  • ¼ teaspoon Kosher salt
  • ½ teaspoon Lemon juice
  • Final crepe assembly and serving:
  • 4 of your best Basil crepes
  • 3 cups Ratatouille
  • ¼ cup Melted butter
  • Maldon salt for finishing
  • ½ cup Roasted garlic cream


For the ratatouille (prepare ahead of time, up to two days ahead)

Heat the All-Clad 12 inch non-stick sauté pan over medium high heat. Add enough canola oil to coat the bottom of the pan. Add the green zucchini and season with kosher salt. Toss the zucchini frequently in the oil and cook it until it is very tender and lightly caramelized. Remove the zucchini with a slotted spoon and transfer it to a plate lined with paper towels to drain. Repeat this process with the yellow zucchini and then with the eggplant. Heat the pan again over medium heat then add a couple tablespoons of canola oil to the pan. Add the onions and season them with 1 teaspoon of kosher salt. Stir frequently with a wooden spoon and cook until the onions are soft. Add the garlic and the herbes de Provence and cook until the raw garlic taste has dissipated. Add the roasted peppers and the tomatoes with their juices to the pan and cook the mixture down stirring occasionally until the excess liquid has evaporated. Add the zucchinis and eggplant and stir them in. Season the ratatouille with the balsamic vinegar and more salt if necessary. Stir in the extra virgin olive oil then place the ratatouille in a shallow, wide container and cool uncovered to allow evaporation. Store covered in the refrigerator until needed.

For the basil crepes:

Bring a large pot of water to a rapid boil and season the water heavily with salt. Prepare an ice bath and place near the sink. Add the parsley to the boiling water and cook it until it becomes soft. Add the basil to the water and cook for another 30 seconds. Immediately and carefully pour the contents of the pot through a strainer and immerse the blanched herbs in the ice bath to stop the cooking. Allow the herbs to remain in the ice bath until they are completely chilled. Remove the herbs from the ice bath and squeeze out any excess water. Coarsely chop the herbs and place them in a blender jar. Add enough ice cold water to bring the total volume to 1 ½ cups. Blend on the highest speed possible until the puree is very smooth and liquid. Blend in the eggs, oil and salt. Add the flour gradually to the blender and process just until the mixture becomes homogenous. Stop the blender to scrape down the sides of the jar if necessary. Strain the crepe batter through a fine meshed strainer and allow it to rest about a half hour before using. To make the crepes, heat the All-Clad 12 inch nonstick sauté pan over medium heat. Spray the interior of the pan lightly with vegetable oil. Grip the handle of the sauté pan and with your other hand, pour or ladle 2 ounces (1/4 cup) of the batter into the center of the pan then quickly tilt and rotate the pan in order to evenly distribute the batter into a thin even layer. If the batter is too thick to evenly distribute in the pan quickly, you may thin it out with a little bit of water. This recipe makes a little extra batter so you have some to spare for practice. Once the batter sets and the edges of the crepe just begin to peel away from the edge of the pan insert a small palette knife or rubber spatula under the outer edge of the crepe to separate it from the pan. Use your fingers to grab the edge of the crepe and gently but quickly lift it out of the pan and turn it over. Careful, the crepe and pan will be very hot. Cook the crepe for an additional 15 seconds then slide the crepe out onto a sheet of parchment paper to cool. Repeat this process until all of the batter has been used.

For the roasted garlic cream:

Preheat an oven to 350°F. Use a serrated knife to cut the top third (pointy end) of the garlic head off and discard. Drizzle a little bit of canola oil over the exposed cloves inside and sprinkle with kosher salt. Wrap the garlic head tightly in aluminum foil and place on a baking tray. Place the garlic in the oven and bake for about 35-45 minutes (depending on the size of the head) or until very soft and the garlic cloves inside are golden brown. Remove the garlic from the oven. When cool enough to handle, squeeze the roasted garlic cloves from their skins. Pass the roasted garlic through a mesh strainer to remove any remaining skins. Store in an airtight container refrigerated until ready to make the sauce. This can be made a couple days in advance. The finished garlic cream sauce should be made while the finished crepes are baking in the oven. To do so, add the cream to a small saucepot along with 2 teaspoons of the roasted garlic paste. Bring to a simmer and keep a close eye on the pot to prevent the cream from boiling over. You can stir the reducing cream with a whisk to help prevent this from happening. Continue to cook until the cream is thick enough to coat the back of a spoon without completely running off and about a half cup of sauce remains. Season with kosher salt and the lemon juice then strain through a fine meshed strainer and keep hot and covered until needed.

Final crepe assembly and serving:

Preheat an oven to 350°F. Generously brush the All-Clad 12 inch non-stick saute pan with melted butter and set aside. Choose your four best looking crepes and lay them out over a flat work surface with the nicest side facing down. Spoon ¾ cup of the ratatouille into the center of each crepe and form it into a ball like mound. Fold the edge of the crepe closest to you over the top of the ratatouille so that it comes over the top of the mound about two-thirds of the way. Repeat this folding four more times working around the crepe and overlapping the previous fold. After folding, you should have a pentagon shaped “ball”. Gently lift the ball up, turn it over and set the folded side down into the buttered pan. Repeat with the remaining crepes. Spread the crepes apart so that they are not touching each other. Brush the tops with butter. Place the pan over medium heat. Once the bottoms of the crepes begin to lightly brown place the pan in the oven and cook for about 15 minutes or until hot in the center. To serve, spoon a pool of the hot roasted garlic cream in the center of the plate. Carefully use a non-metallic spatula to lift the crepe from the pan and place it in the center of the sauce. Sprinkle a few flakes of the Maldon salt over the crepe and serve as a side dish to meat poultry or fish.

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