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While Crepes are usually made with maida, here we have made it heart-friendly using oats and whole wheat flour. The Oats and Spinach Crepes with Ratatouille Filling is also loaded with veggies that improve the taste and fibre content. The white sauce too is not fat-laden but made with cauliflower, which gives the same creamy mouth feel and taste. Enjoy this delicious and healthy treat hot and fresh.Also try other heart friendly international recipes like Healthy Bean Quesadilla and Paneer Shavarma Wrap . Oatmeal and Spinach Crêpes with Ratatouille Stuffing recipe - How to make Oatmeal and Spinach Crêpes with Ratatouille Stuffing Tags French Baked dishesCasseroles and BakesOne Dish Vegetarian MealsOvenHealthy Heart International RecipesLow Calorie International Recipes Preparation Time: 20 mins Cooking Time: 15 mins Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time: 55 mins 5Makes 5 servings Show me for servings Ingredients For The Oats and Spinach Crêpes4 tbsp quick cooking rolled oats1/4 cup spinach (palak) purée4 tbsp whole wheat flour (gehun ka atta) salt to taste1/4 tsp oil for greasingFor The Ratatouille Stuffing1/2 cup finely chopped zucchini1/2 cup finely chopped brinjals (baingan / eggplant)1/2 cup finely chopped capsicum1/2 cup finely chopped onions1/2 tsp finely chopped garlic (lehsun)1 tbsp finely chopped celery (ajmoda)1 tsp oil1/2 cup finely chopped tomatoes salt and freshly ground black pepper (kalimirch)1/2 tsp dried oreganoOther Ingredients1 1/4 cups low-cal white sauce dried mixed herbs for sprinkling dry red chilli flakes (paprika) for sprinkling Method For the crêpesFor the crêpesCombine the oats, spinach purée, whole wheat flour, salt and 1 cup of water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside.Heat a 150 mm. (6") diameter non-stick broad pan and grease it using very little oil.Pour a ladleful of the batter in the pan and tilt it around quickly so that the batter spreads and coats the pan evenly.When the sides starts to peel off, turn the crêpe around and cook on the other side for 30 seconds.Repeat steps 2 to 4 to make 4 more crêpes.For the ratatouille stuffingFor the ratatouille stuffingHeat the oil in a broad non-stick pan, add the zucchini, brinjal, capsicum, onions, garlic and celery and sauté on a medium flame for 2 minutes.Add the tomatoes and salt and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Add the pepper powder and oregano and mix well. Keep aside to cool slightly.Divide the stuffing into 5 equal portions and keep aside.How to proceedHow to proceedPlace a crêpe on a clean, dry surface, put a portion of the ratatouille stuffing in the centre and roll it up tightly.Repeat step 1 to make 4 more stuffed crêpes.Pour ¼ cup of low-cal white sauce evenly in a baking dish and arrange all the stuffed crêpes evenly over it.Top it with the remaining 1 cup of low-cal white sauce evenly and sprinkle mixed herbs and chilli flakes evenly over it.Bake in a pre-heated oven at 200°c (400°f) for 20 minutes.Serve immediately. Nutrient values (Abbrv) per servingEnergy81 calProtein3 gCarbohydrates12.7 gFiber3.4 gFat2.1 gCholesterol0.6 mgSodium18.4 mgClick here to view calories for Oatmeal and Spinach Crêpes with Ratatouille Stuffing