Baked Ratatouille Pancakes in White Sauce, Jain Pancake Recipe

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Simple pancakes transform into a continental delicacy, when stuffed with ratatouille, a traditional French stewed vegetable dish. The ratatouille is made with brinjals, combined with an assortment of other veggies and spice powders.

You can be innovative in the preparation of the ratatouille and experiment with other veggie combinations too – although brinjals are a must. Here, we have enhanced the recipe further by topping the stuffed pancakes with white sauce and cheese and baking them to perfection.

The Baked Ratatouille Pancakes in White Sauce are sure to steal your heart with their succulent texture and aesthetic flavour.

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Baked Ratatouille Pancakes in White Sauce, Jain Pancake Recipe recipe - How to make Baked Ratatouille Pancakes in White Sauce, Jain Pancake Recipe

Preparation Time:    Cooking Time:    Baking Time:  20 minutes   Baking Temperature:  200°C (400°F)   Total Time:     Makes 4 servings
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For The Pancakes
1/3 cup plain flour (maida)
1/3 cup cornflour
1/3 cup milk
2 tsp melted butter
salt to taste
melted butter for cooking

For The Ratatouille Stuffing
1 tbsp oil
1 tsp finely chopped green chillies
1/2 cup finely chopped cabbage
1/2 cup finely chopped tomatoes
1/2 tsp chilli powder
1 1/2 cups peeled and chopped brinjals (baingan / eggplant)
1/2 cup boiled green peas
salt to taste

For The Baking
1 1/2 cups white sauce
1/2 cup grated processed cheese
For the pancakes

  1. Combine all the ingredients along with approx. 5 tbsp of water in a deep bowl and mix well till no lumps remain to make a batter of pouring consistency.
  2. Pour ¼ cup of the batter on a greased non-stick tava (griddle) and rotate in a circular motion to get a 100 mm. (4”) diameter thin circle.
  3. When the pancake begins to peel off, turn the pancake around and cook on the other side till light golden brown spots appear.
  4. Repeat steps 2 and 3 to make 3 more pancakes. Keep aside.

For the ratatouille stuffing

  1. Heat the oil in a broad non-stick pan, add the green chillies and cabbage and sauté on a medium flame for 1 minute.
  2. Add the tomatoes and chilli powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  3. Add the brinjal, green peas, salt and 2 tbsp of water, mix well and cover with a lid and cook on a medium flame for 8 minutes, while stirring occasionally. Keep aside.

How to proceed

  1. Divide the ratatouille stuffing into 4 equal portions. Keep aside.
  2. Place a pancake on a clean, dry surface, put a portion of the ratatouille stuffing in the centre and roll it up tightly.
  3. Repeat step 2 to stuff 3 more pancakes.
  4. Pour ¼ cup of white sauce evenly on a baking dish, put the stuffed pancakes.
  5. Top it with the remaining 1¼ cups of white sauce and sprinkle cheese evenly over it.
  6. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
  7. Serve immediately.

RECIPE SOURCE : Jain InternationalBuy this cookbook
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Baked Ratatouille Crépes in White Sauce
 on 31 Dec 10 11:46 AM

Wonderful way of getting together two interesting french dishes..the ratatoille and the pancakes! Loved the combination.