One of the best ways we enjoyed our ratatouille was smashed inside of a buckwheat crepe. Buckwheat crepes sound fancy, and they are a bit of a pain, but if you have the foresight to make your batter the day ahead of time and the patience to stand over the stove doing what amounts to glorified pancake flipping duty then what are you waiting for?
The combination of the succulent and fragrant vegetables with the earthy crispy-yet-tender buckwheat crepes was very tasty (the parmesan we added to the mix didn't hurt either).
I used the recipe for buckwheat crepes (ok, galettes) from David Tanis's cookbook, Heart of the Artichoke.
Grease and heat your pan sufficiently. And don't worry if a few don't turn out perfect.
What, you want a recipe? Go buy the cook book already! Jeez. (You'll thank me later.)
I will tell you that I halved the recipe and I found buckwheat groats in the bulk section at Whole Foods, and, last but not least I stuffed each crepe generously with re-heated leftover ratatouille and a generous pinch of parmesan which melted (and was delicious).
Ps. I just realized that I combined an Alice Water's recipe with a David Tanis recipe. I think that it must have been fate.
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