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Oatmeal and Spinach Crepes with Ratatouille Stuffing recipe | Vegetarian Crepes | Savory Crepes | French Crepes |
Tarla Dalal
02 February, 2017
Table of Content
About Oatmeal And Spinach Crepes With Ratatouille Stuffing
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Ingredients
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Methods
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How to make Low Calorie White Sauce
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For the crêpes
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For the ratatouille stuffing
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How to proceed
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Nutrient values
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Oatmeal and Spinach Crepes with Ratatouille Stuffing recipe | Vegetarian Crepes | Savory Crepes | French Crepes |
Oatmeal and Spinach Crêpes with Ratatouille Stuffing is a wholesome Indian-style twist on a French classic. These light and flavorful crêpes combine the goodness of oats, spinach puree, and whole wheat flour, making them a perfect choice for a healthy and satisfying meal. Unlike traditional crêpes made with refined flour, this version offers a high-fibre, heart-friendly alternative that’s equally soft, delicious, and nutritious.
The batter for the oat and spinach crêpes is prepared using quick-cooking oats, fresh spinach purée, a touch of salt, and whole wheat flour, whisked together to a smooth consistency. The addition of spinach not only lends a beautiful green hue but also boosts the dish with iron, folate, and antioxidants. When cooked on a non-stick pan, these crêpes turn light and flexible—perfect for rolling up a hearty filling.
The star of the dish is the ratatouille stuffing, a vibrant medley of finely chopped zucchini, brinjals, capsicum, onions, tomatoes, and celery sautéed with garlic, oregano, and a touch of olive oil. This flavorful mix bursts with Mediterranean flavours and adds texture, colour, and nutrition to the meal. Ratatouille, a classic French vegetable stew, blends beautifully with Indian preferences when cooked with minimal oil and the right balance of herbs.
Once the crêpes and stuffing are ready, each oats and spinach crêpe is filled with a portion of the vegetable mixture, rolled up neatly, and placed in a baking dish. The rolls are then topped with a luscious layer of low-calorie white sauce—made not with butter or refined flour but with creamy cauliflower puree—which delivers the same smooth richness with a fraction of the calories. A sprinkle of mixed herbs and red chilli flakes adds the finishing touch.
The assembled dish is baked until warm and lightly golden, releasing a comforting aroma that’s simply irresistible. The combination of the mildly spiced stuffing, herbed sauce, and wholesome crêpe creates a satisfying, gourmet experience. Each bite delivers a burst of flavour and a variety of textures—from the soft, melt-in-the-mouth crêpe to the chunky, saucy vegetables within.
Perfect for weight watchers and health-conscious food lovers, this Oatmeal and Spinach Crêpe with Ratatouille Stuffing recipe proves that healthy eating doesn’t mean compromising on taste. Rich in fibre, vitamins, and antioxidants, it supports heart health and aids digestion. Serve it hot with a spoonful of herbed hummus, and you have a restaurant-quality, guilt-free dish right from your Indian kitchen!
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
15 Mins
Baking Time
20 Mins
Baking Temperature
200°C (400°F)
Sprouting Time
0
Total Time
55 Mins
Makes
5 servings
Ingredients
For The Oats and Spinach Cr?pes
4 tbsp quick cooking oats
1/4 cup spinach (palak) puree
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 onion
1/2 tsp finely chopped garlic (lehsun)
1 tbsp finely chopped celery (ajmoda) (ajmoda)
1 tsp oil
1/2 cup finely chopped tomato
salt and
1/2 tsp dried oregano
Other Ingredients
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.
Oatmeal and Spinach Crêpes with Ratatouille Stuffing recipe with step by step photos
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See: How to make Low calorie white sauce | healthy Indian white sauce | cauliflower white sauce.
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To make Oatmeal and Spinach Crêpes with Ratatouille Stuffing, put in a deep bowl 4 tbsp quick cooking oats, 1/4 cup spinach (palak) puree, 4 tbsp whole wheat flour (gehun ka atta), salt to taste and 1 cup of water and mix well using a whisk till no lumps remain. Keep aside.
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Heat a 150 mm. (6") diameter non-stick broad pan and grease it using very little oil.
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Pour a ladleful of the batter in the pan and tilt it around quickly so that the batter spreads and coats the pan evenly.
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When the sides starts to peel off, turn the crêpe around and cook on the other side for 30 seconds.
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Repeat steps 2 to 4 to make 4 more crêpes.
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Heat the 1 tsp oil in a broad non-stick pan, add the 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 onion, 1/2 tsp finely chopped garlic (lehsun) and 1 tbsp finely chopped celery (ajmoda) (ajmoda) and sauté on a medium flame for 2 minutes.
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Add the 1/2 cup finely chopped tomato and salt to taste and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Add the freshly ground black pepper (kalimirch) and 1/2 tsp dried oregano and mix well. Keep aside to cool slightly..
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Divide the stuffing into 5 equal portions and keep aside.
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Place a crêpe on a clean, dry surface, put a portion of the ratatouille stuffing in the center and roll it up tightly.
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Repeat step 1 to make 4 more stuffed crêpes.
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Pour ¼ cup of low-cal white sauce evenly in a baking dish.
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Arrange all the stuffed crêpes evenly over it.
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Top it with the remaining 1 cup of low-cal white sauce evenly and sprinkle dried mixed herbs and dry red chilli flakes (paprika) evenly over it.
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Bake in a pre-heated oven at 200°c (400°f) for 20 minutes.
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Serve Oatmeal and Spinach Crêpes with Ratatouille Stuffing immediately.
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Nutrient values (Abbrv)per plate
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 Crepes with Ratatouille Stuffing
The Nutrient info is complete
Mruga D
July 19, 2020, 3:54 p.m.
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
March 1, 2019, 5:29 p.m.
Healthy crepes filled with tasty zucchini and brinjal and spices topped with white sauce. My girls loved it.
Riya
Jan. 17, 2013, 1:57 p.m.
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
Jan. 14, 2013, 12:30 p.m.
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.
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