Oatmeal and Spinach Crêpes with Ratatouille Stuffing
by Tarla Dalal

Crepes are delicious thin pancakes that are popular in French cuisine. 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

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Oatmeal and Spinach Crêpes with Ratatouille Stuffing recipe - How to make Oatmeal and Spinach Crêpes with Ratatouille Stuffing

For The Oats and Spinach Crêpes
4 tbsp quick cooking rolled oats
1/4 cup spinach (palak) purée
4 tbsp whole wheat flour (gehun ka atta)
salt to taste
1/4 tsp oil for greasing

For The Ratatouille Stuffing
1/2 cup finely chopped zucchini
1/2 cup finely chopped brinjals (baingan / eggplant)
1/2 cup finely chopped capsicum
1/2 cup finely chopped onions
1/2 tsp finely chopped garlic (lehsun)
1 tbsp finely chopped celery (ajmoda)
1 tsp oil
1/2 cup finely chopped tomatoes
salt and freshly ground black pepper (kalimirch)
1/2 tsp dried oregano

Other Ingredients
1 1/4 cups low-cal white sauce
dried mixed herbs for sprinkling
dry red chilli flakes (paprika) for sprinkling

Method
For the crêpes

Combine 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 stuffing

Heat 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 proceed

Place 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 serving

Energy	81 cal
Protein	3 g
Carbohydrates	12.7 g
Fiber	3.4 g
Fat	2.1 g
Cholesterol	0.6 mg
Sodium	18.4 mg

Click here to view calories for Oatmeal and Spinach Crêpes with Ratatouille Stuffing

Riya

on 07 Dec 16 09:29 AM

Nice and creamy one dish meal... the low cal way. The taste, the texture and the look - all is just perfect in this recipe.

Gauri

on 06 Dec 16 02:05 PM

Totally healthy crepes ! Wheatflour and oats crepes taste just amazing. Can''t believe that maida is not used in the recipe and low fat food without cheese can taste so good. Power packed meal with lots of veggies.

Mruga D

on 19 Nov 14 01:09 PM

Worth try recipe...colour contrast of green spinach crepes and purplish stuffing is the highlight of this recipe...natural colours added are always filled with natural nutrients...perfect recipe for weight watchers and people suffering from high cholesterol problems...

Love good recipes

on 28 May 13 10:48 AM

Healthy crepes filled with tasty zucchini and brinjal and spices topped with white sauce. My girls loved it.