Ratatouille crepes

Begin by making the Ratatouille. In a large skillet, heat some olive oil over medium heat. Add the onion and garlic and sauté until translucent. Add the eggplant, zucchini, bell pepper, thyme, salt, and pepper. Cook until the vegetables are tender. Stir in the diced tomatoes and simmer for a few more minutes.

To make the Crepes, whisk together the flour, milk, eggs, and salt until smooth. Heat a non-stick pan over medium heat and melt a small amount of butter. Pour a ladleful of batter into the pan and swirl to coat the bottom. Cook until the edges start to turn golden brown, then flip and cook the other side. Repeat with the remaining batter.

For the Lemon Broth, heat the vegetable broth in a pot. Add the lemon zest and juice, salt, and pepper. Simmer for a few minutes to allow the flavors to meld.

For the Herbed Goat Cheese, mix the goat cheese with the chopped herbs until well combined.

In a bowl, toss the arugula with olive oil, balsamic vinegar, salt, and pepper to make the Arugula Salad.

To assemble, place a spoonful of Ratatouille on each crepe and roll it up. Serve the crepes with a drizzle of Lemon Broth, a dollop of Herbed Goat Cheese, and a side of Arugula Salad.

Enjoy!