The almighty egg does it again! The crepe is like your palette and you are the painter.
Your imagination will create wonderful assortments of toppings. You will be judged on the
basis of visual and taste appeal. I know that you are up to the challenge. Every day that we
are in our full equipped kitchen, we are enthralled with our role as chief tester, chef and sous chef.
Instead of a base of tortillas, flatbread, naan or pitas, a crepe alternative can be gluten free, paleo
and vegan. I aim to try all of these variations to determine which one is my favorite. A crepe is a lighter
version of a pancake. My kids grew up eating them for breakfast and dessert. Yesterday, we took the
crepe to a higher level by eating them for lunch.
Late August is time for tomatoes. If you are lucky enough to have a plethora of garden tomatoes,
you may be ready for canning them for the winter. My little patch of tomatoes is simply enough for
preparing ratatouille.I look forward to dining on ratatouille with pita crisps, in an omelet, on a crepe
or served with pasta.
What is ratatouille? It is a French dish that is like a thick vegetable stew simmered on the stove or
baked in the oven with tomatoes, zucchini, eggplant and basil. As it slowly cooks, the flavors infuse
into the sauce and it is unbelievably exquisite.
1/3 c extra virgin olive oil
5 minced garlic cloves
2 sliced onions
6 chopped tomatoes
3 medium Japanese eggplants
3 zucchini, sliced
1/4 c chopped basil
sea salt to taste
1. In a dutch oven, heat the oil on medium heat. Add the garlic and saute till lightly browned.
2. Reduce heat and add the onions. Use a lid to cover while the onions are cooking.
3. Remove the lid after the onions are browned. Add the tomatoes, simmer for about 10 min.
4. Next add the eggplants, zucchini, basil and season with salt. Stir to combine all the ingredients.
5. Cover and simmer for about half an hour.
Adapted from http://norecipes.com