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Pancakes Stuffed with Ratatouille Recipe, Rosemary Shrager


Pancakes Stuffed with Ratatouille - Rosemary Shrager

Pancakes Stuffed with Ratatouille - Rosemary Shrager

Photo © Cristian Barnett
This Pancakes Stuffed with Ratatouille Recipe comes from a new book by celebrity cook Rosemary Shrager. The pancake recipe is in her new book, Absolutely Foolproof Classic Home Cooking, a delightful book for any cook, whether a novice or even already proficient cook.


  • 1 aubergine, cut into 1cm dice
  • about 150ml olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red pepper, cut into 1cm dice
  • 1 yellow pepper, cut into 1cm dice
  • 2 large or 4 small courgettes, cut into 1cm dice
  • 8 large, vine-ripened tomatoes, skinned,
  • deseeded and roughly chopped
  • 4 sprigs of thyme
  • 1 tablespoon tomato purée
  • 2 teaspoons sugar
  • 4 tablespoons chopped basil
  • 70g unsalted butter, melted
  • 250g Gruyère cheese, grated
  • sea salt and black pepper
  • 100g plain flour
  • 2 medium eggs
  • 300ml full-fat milk
  • 20g unsalted butter, melted
  • a pinch of salt
  • 1 teaspoon sugar
  • sunflower oil for frying


  • Sift the flour into a bowl.
  • Make a well in the centre.
  • Whisk in the eggs one at a time with a balloon whisk to give a thick, smooth paste.
  • Now gradually whisk in the milk, followed by the melted butter.
  • Mix in the salt and sugar and then leave the batter to rest for 20 minutes.
  • Place a frying pan over a moderate heat. Put a little sunflower oil in a bowl and dip a wad of kitchen paper in it, then use it to grease the hot pan.
  • Pour a small ladleful of batter into the middle of the pan, tilting it quickly so the batter covers the base. Use only enough batter to cover the base thinly.
  • Turn the heat down a little and cook for a minute or so, until the pancake looks slightly set, the edges are a little frilly and the underside is pale golden.
  • Flip the pancake over with a palette knife. The second side doesn’t take quite so long to cook; again it should be pale golden. Turn out of the pan.
  • 1 Stack the pancakes up, interleaved with greaseproof paper. Repeat with the remaining batter, oiling the pan between pancakes as necessary.
  • Put the diced aubergine in a colander, sprinkle lightly with salt and leave for at least 30 minutes to draw out the water.
  • Meanwhile, drizzle some of the oil in a large, non-stick frying pan, add the onions, garlic and peppers and fry gently until soft.
  • Transfer the vegetables to a heavy based saucepan.
  • Drizzle some more oil into the pan, add the courgettes and cook until softened and slightly coloured.
  • Add to the onions and peppers, along with the tomatoes and thyme.
  • Now add the remaining oil to the frying pan and place over a fairly high heat. Pat the aubergine dry on kitchen paper.
  • Add it to the pan and fry until tender and golden. At first the aubergine will suck up all the oil, but eventually it will start to release the oil.
  • Add to the other vegetables and season lightly. Put the pan over a low heat and cook, uncovered, until the tomatoes have released their juices.
  • Stir in the tomato puree, sugar and basil and cook for 5 minutes longer, then taste and adjust the seasoning if necessary.
  • Leave to cool – spreading the mixture out on a baking tray will help it cool quickly.
  • Lay each pancake flat on a work surface, put a couple of tablespoons of the ratatouille on it, at the end nearest you.
  • Then fold in the sides and roll the pancake up, like a spring roll.
  • Brush a gratin dish with a little of the melted butter and lay the pancakes neatly in it. Brush the tops with the remaining melted butter.
  • Sprinkle with the Gruyère. Bake in an oven preheated to 180°C/Gas Mark 4 for 25–30 minutes, until the pancakes are heated through.

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