Ratatouille with pancakes and cheese sauce

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Ratatouille with pancakes and cheese sauce
Ratatouille with pancakes and cheese sauce
  • Serves: 6

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Essentials recipe Triple tested: Get creative and use up leftover ratatouille to make this cheesy, baked veggie pancake dish. Brought to you by Essentials magazine


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


  1. 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.


Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 335(kcal)
  • Fat 22.0g
  • Saturates 9.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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