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   Ingredients :
12 large crepes or 24 small crepes (add 2 tablespoons flour to basic recipe in order to obtain thicker crepes)
1 garlic clove, finely chopped
10 ½ oz (300 g) grated mozzarella cheese, (approximately)
1 cup ricotta cheese (approx) forced through a strainer
2 eggs
1 tablespoon fresh oregano (dried, if fresh is not available)
3 cups ratatouille
4 cups Sauce Mornay

2 eggplants, unpeeled, cut in 1 ½ x ¼ inches (4 x ½ cm)
4 zucchini, unpeeled, cut in 1 ½ x ¼ inches
3 medium green peppers cut in the same way
4 onions, julienne cut
6 medium size tomatoes, peeled and diced
4 garlic cloves, finely chopped
6 tablespoons olive oil
1 bay leaf
1 cup chopped parsley
½ teaspoon thyme
1 tablespoon chopped basil

Mornay Sauce:
8 tablespoons butter
8 tablespoons flour
4 cups milk
½ to ¾ parmesan cheese, grated


Heat 3 tablespoons olive oil in a large size pan or skillet. Add zucchinis, eggplants, salt, pepper and sauté for 5 to 8 minutes.

Heat the remaining oil in another skillet and sauté onions, peppers, garlic and bay leaf. Add tomatoes. Cover skillet and cook 5 minutes. Add zucchini and eggplant mixture, parsley, basil, thyme, cover skillet and cook for 20 to 30 minutes.

Mornay Sauce:
Melt butter in a medium sauce pan. Add flour and stir with a wooden spoon for 2 minutes. Gradually add milk and continue stirring to avoid sauce from sticking to the pan. Bring to a boil and stir until sauce thickens. Season and add grated cheese.

Combine grated mozzarella with garlic, ricotta, egg, oregano, salt and pepper. Add ratatouille and mix thouroughly. Season to taste.

Butter a rectangular baking pan. Cover bottom with part of the Mornay Sauce.Stuff each crepe with the zucchini and ricotta mixture. Roll and place on the Mornay Sauce.

Add ½ cup milk to the remaining Mornay Sauce to make it thinner, and cover crepes with it.

Sprinkle with parmesan cheese and dot with butter.

Bake in preheated oven 350 °F – 180 °C for 30 minutes or until golden.
        12 servings
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