Cafe Minou – Ratatouille Crêpes
Alison McGrant and John Clute have opened an East Village crêperie on Eighth Avenue at G Street, a block away from their French restaurant, Cafe Chloe, on Ninth Avenue. Cafe Minou’s ratatouille rolls the famous vegetable stew of the Cote d’Azur inside tender, wonderfully savory, Breton-style pancakes. The vegetable mix can be prepared ahead and refrigerated until needed. You can find a crêpe recipe in most French cookbooks.
Ratatouille Crêpes
Makes 4
4 T. olive oil, plus more as needed
1 yellow onion, diced
5 thyme sprigs, minced
2 garlic cloves, minced
Salt and pepper to taste
1/2 medium eggplant, diced
3 red bell peppers, diced
1/2 zucchini, diced
1 yellow squash, diced
2 heirloom tomatoes, chopped
3 basil sprigs, minced
1/4 bunch parsley, minced
Four crêpes, freshly made
Add 2 T. olive oil to a sauté pan and heat over medium flame. Add onion, thyme and garlic, stirring often, until onion is translucent. Season lightly with salt and pepper.
Add another 2 T. olive oil and eggplant and cook 5 minutes or until tender. Season lightly again.
Add peppers, zucchini and squash and sauté another 5 minutes.
Remove from heat. Add toma-toes, basil and parsley and season one last time.
Spread ratatouille on crêpes, roll and serve.
Beverage pairing: A French rosé
