Ratatouille with pancakes and cheese sauce recipe

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  • Vegetarian
serves: 6
Skill: medium
Cost: cheap

Nutrition per portion

Calories 335 kCal 17%
Fat 22g 31%
  -  Saturates 9g 45%
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  • Triple tested: Get creative and use up leftover ratatouille to make this cheesy, baked veggie pancake dish. Brought to you by Essentials magazine


    • Leftover
    • Butter
    • Small bunch basil, chopped
    • 8 ready-made 
    • 500g ready-made cheese sauce
    • 100ml milk
    • 100g goats' cheese, crumbled


    • Heat oven to Mark 6/200˚C. Lightly butter an ovenproof dish. Mix 1⁄2 the ratatouille with a small bunch basil chopped; divide between 8 ready-made pancakes; roll up and put in the dish. Mix 500g ready-made cheese sauce with 100ml milk, pour over and top with 100g goats’ cheese, crumbled. Bake for 20 mins, until golden and bubbling.

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