Crêpes with Roasted Vegetables

Usually when we straggle through security at Terminal 3 in Heathrow we head right to avoid the perfumes and the endless clerks ready to spray you with them.  Inevitably we end up at the same restaurant, get hustled through our basic food and sent on our way.  Then we wander and see other restaurants that we swear we’ll remember and try the next time.  This time we took a deep breath, hooked left, raced past the perfumes, and checked out the other side.  We came across a French restaurant that began with an O and for the life of me I can’t remember the name.  But the food was delicious.  Today’s was inspired by a dish our daughter had and I’ll be making another dish my husband made. Not bad for an airport.

Her dish was similar to a ratatouille but in a crêpe form.  Very basic but it worked.  While all the steps are easy for this dish it does take time to prep all the ingredients.  I mixed the crêpe batter ahead of time and chilled it.

Next I prepped the tomatoes to roast in the oven.  I used roma tomatoes and sliced them about 1/4″ thick, drizzled them with olive oil, seasoned them with salt and pepper.  I set the oven to convection at 300F/150C.  I slow roasted them for about an hour.

Roasted veg crepes 1 2014 Roasted veg crepes 2 2014

My husband cooked the crêpes for me while I grilled the veg.  I sliced onion and aubergine and also drizzled them with olive oil and seasoned with salt and pepper.

Roasted veg crepes 3 2014 Roasted veg crepes 4 2014

In addition to the aubergine and onion I did up wide slices of pepper.  You want the grill to be relatively hot but not scorching.  I was going for a nice grilled roasted flavour, not burnt!

Roasted veg crepes 6 2014 Roasted veg crepes 5 2014

Once the veg is cooked begin to layer the ingredients on the crêpes.

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Grate a cheese of your choice that will melt well over the veg.  We used jarlsberg as that is what we had but cheddar would work.

Roasted veg crepes 8 2014

Place another crêpe on top and heat in the oven at 350F/175C until the crêpes begin to brown and the cheese melts.

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Quarter them and serve immediately.

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I loved the roasted tomatoes in this.  I really should roast them more often.  My daughter said it made the restaurant dish taste a bit one noted.  🙂  High praise indeed!

In reference to yesterday’s post about not being able to preview the post before publishing, I’ve also found that the photos load smaller even though the file size is the same, and if I want to include a link to a post I did previously I have to open a new tab, go to the dashboard, search, open the post then copy the link.  And they got rid of the list of tags I used the most. Not sure what they were thinking with this change!  But I’ve sent a note to the support group.  Hopefully we can get this sorted out.

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12 thoughts on “Crêpes with Roasted Vegetables

    • It’s crazy. And not consistent across the platforms either. The only problem I really have on my iPad is that I don’t always see all the blogs I follow. It’s like FB, they seem to think I want them to choose what I see.

  1. FYI
    I have not had any of the difficulties you mentioned on WP. I did, however, contact them to complain that when they make changes to the format, such as the recent
    editing procedure, that they post a note about the change, instead of leaving us to guess.

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