Keto Cheesy Ratatouille Crepes

Crepes are a classic French food usually enjoyed as a sweet treat. However, serving them as a savory dish is arguably better. This dish consists of a thin and light Keto crepe filled with a ratatouille-inspired veggie stir-fry, then topped with cheese. It is a satiating and nutritious vegetarian meal suitable for lunch or dinner. You can customize this crepe recipe to your liking by adding or omitting your desired ingredients. This savory crepe recipe is one of the easiest French Keto recipes to indulge in.

What is ratatouille?

Ratatouille is a classic French casserole made of seasoned eggplant, tomatoes, peppers, and zucchini/squash. These savory crepes are filled with a stir-fry take on this vegetarian casserole.

How to get super thin Keto crepes?

The batter consistency plays a huge role in the thickness of these crepes. This recipe yields the perfect thickness if followed correctly. Also, allowing the batter to spread properly in the skillet is essential. Grease a crepe skillet and place it over low heat for 20-30 seconds. Then, pour the batter and swirl until it reaches the edges. You don’t want the pan to be too hot. Otherwise, the batter will set quickly, preventing the batter from reaching the edges.

What other fillings can you use for this recipe?

We kept this filling light and vegetarian with this ratatouille stir-fry to stress the French flavors, but you can get creative with your own. Consider filling these Keto crepes with garlic mushrooms and cheese, seared steak with onions and peppers, or grilled chicken with tomatoes, avocados, and lettuce. You can even serve them for breakfast by stuffing them with scrambled eggs and bacon.

Net Carbs

5.3 g
Fiber

4.2 g
Total Carbs

9.6 g
Protein

16.6 g
Fats

33.5 g

406 cals

Quantity

Serving Size

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Coconut flour

0.25 cup
Melted Butter

1 tbsp
Almond Milk (Unsweetened)

0.5 cup
Raw egg

4 large
Sour cream

2 tbsp
Extra virgin olive oil

4 tbsp
Zucchini, cooked from fresh

0.5 medium
Eggplant, raw

0.25 small
Red bell peppers, raw

0.25 medium - 2 1/2" diameter x 2 3/4"
Onion, white, yellow or red, raw

0.25 small
Garlic

2 clove
Basil, dried

0.5 tsp
Thyme, ground

0.25 tsp
Tomato raw (includes cherry, grape, roma)

4 cherry
Salt

0.5 tsp
Black pepper

0.5 tsp
Gruyere cheese

1 cup, grated

Step 1

To a bowl, add the melted butter, sour cream, almond milk, and eggs. Whisk until smooth. Add the coconut flour and whisk until no lumps remain.
Step 2

Allow the batter to rest for 10 minutes. This will help make the batter thin and smooth. Lightly grease a crepe pan and place it over medium heat.
Step 3

When it’s warm, add ¼ cup of the crepe mixture and swirl in circular motions to cover the entire surface of the pan with the batter, to make a thin crepe layer. Cook for 1-2 minutes. Flip and cook for 30 seconds.
Step 4

Repeat until you have 4 crepes. Place the cooked crepes on a plate and cover to keep them soft. Start on the veggie filling.
Step 5

Slice the zucchini and eggplant into ½ inch (1 cm) thick half-circles. Slice the onion and bell pepper, and mince the garlic. Halve the cherry tomatoes, and set them aside.
Step 6

Add 2 tbsp of olive oil to a large skillet and place it over medium-high heat. Add the eggplant and zucchini and season with ¼ tsp of salt. Cook for 4-5 minutes, stirring occasionally, until softened and golden.
Step 7

Transfer the zucchini and eggplant to a plate. Reduce the heat to medium and add the remaining oil to the skillet. Add the onion, bell pepper, garlic, dried basil, and dried thyme.
Step 8

Season with ¼ tsp salt and sauté for 3 minutes. Add the tomatoes and cook, stirring occasionally, for 4-5 minutes. Return the cooked zucchini and eggplant to the skillet.
Step 9

Taste and adjust seasoning if needed. Spread the veggies into a flat layer and sprinkle the cheese on top. Take off the heat and cover the skillet for a few minutes until the cheese melts.
Step 10

To assemble, lay the crepes flat on a flat surface. Divide the filling into 4 portions and place them in the center of the crepes. Sprinkle with parsley and fold over each side to close. Serve immediately.