Crêpes with Roasted Vegetables

Usually when we straggle through security at Terminal 3 in Heathrow we head right to avoid the perfumes and the endless clerks ready to spray you with them.  Inevitably we end up at the same restaurant, get hustled through our basic food and sent on our way.  Then we wander and see other restaurants that we swear we’ll remember and try the next time.  This time we took a deep breath, hooked left, raced past the perfumes, and checked out the other side.  We came across a French restaurant that began with an O and for the life of me I can’t remember the name.  But the food was delicious.  Today’s was inspired by a dish our daughter had and I’ll be making another dish my husband made. Not bad for an airport.

Her dish was similar to a ratatouille but in a crêpe form.  Very basic but it worked.  While all the steps are easy for this dish it does take time to prep all the ingredients.  I mixed the crêpe batter ahead of time and chilled it.

Next I prepped the tomatoes to roast in the oven.  I used roma tomatoes and sliced them about 1/4″ thick, drizzled them with olive oil, seasoned them with salt and pepper.  I set the oven to convection at 300F/150C.  I slow roasted them for about an hour.

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My husband cooked the crêpes for me while I grilled the veg.  I sliced onion and aubergine and also drizzled them with olive oil and seasoned with salt and pepper.

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In addition to the aubergine and onion I did up wide slices of pepper.  You want the grill to be relatively hot but not scorching.  I was going for a nice grilled roasted flavour, not burnt!

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Once the veg is cooked begin to layer the ingredients on the crêpes.

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Grate a cheese of your choice that will melt well over the veg.  We used jarlsberg as that is what we had but cheddar would work.

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Place another crêpe on top and heat in the oven at 350F/175C until the crêpes begin to brown and the cheese melts.

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Quarter them and serve immediately.

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I loved the roasted tomatoes in this.  I really should roast them more often.  My daughter said it made the restaurant dish taste a bit one noted.  🙂  High praise indeed!

In reference to yesterday’s post about not being able to preview the post before publishing, I’ve also found that the photos load smaller even though the file size is the same, and if I want to include a link to a post I did previously I have to open a new tab, go to the dashboard, search, open the post then copy the link.  And they got rid of the list of tags I used the most. Not sure what they were thinking with this change!  But I’ve sent a note to the support group.  Hopefully we can get this sorted out.

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A Short Stack of Grilled Deliciousness…

My husband came home after a 2 week trip for work.  I thought our two dogs were going to burst with excitement.  Leaping about like dolphins.  Needless to say my husband was missed.  By all of us.   The kids will be back today and we get to have our family dinner before a school concert.  It’s nice to get back to normal.  And to have help walking our Murphy dog during the walks.  During his anxiety he got a bit much the other day and I had to carry him for a distance.  When he gets picked up he calms down immediately but I must have been quite the sight carrying a 50lb dog down the street.  Such a dope but he’s our dope.

Earlier this week I wanted to make a light dinner for the kids and I.  As my husband wasn’t here I thought I’d do some eggplant as he’s not the biggest fan of it.  But the kids and I enjoy it particularly on the grill.

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I did up a quick marinade for the chicken using olive oil, lemon, and garlic with salt and pepper to taste.  I drizzled the eggplant with olive oil and salt and pepper.  Fire up the grill and cook both ingredients until done.

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While this was cooking I did up the dressing with the lemon and olive oil.  Stack the chicken on the eggplant then add tomato and basil.  Add the dressing and some freshly grated parmesan cheese.

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It looks like a small meal and it is but it was surprisingly filling.  And we enjoyed it.  🙂