TOMATO CRÊPES WITH RATATOUILLE Nestled in the spectacular wine country of South Africa, the elegant Grand Roche Hotel in Paarl serves crêpes in many styles, including these, flavored with sun-dried tomatoes, nuggeted with walnuts, and flecked with fresh dill or basil. The classic eggplant, zucchini, and pepper mélange is a favorite filling. Eight 6- or 7-inch sun-dried tomato crêpes 2 tablespoons olive oil 3 shallots, minced 1/2 eggplant, diced 4 baby zucchini, diced 1 red bell pepper, roasted, pepped, and diced 1 green bell pepper, roasted, peeled, and diced 3 Roma tomatoes, chopped 2 garlic cloves, minced 3 tablespoons mixed minced fresh basil and flat-leaf parsley 1/2 cup tomato juice Salt and freshly ground pepper 3/4 cup shredded Gruyère cheese GARNISH Crème fraîche or plain yogurt Fresh basil leaves

Prepare the crêpes. Preheat the oven to 350 degrees F. In a large skillet over medium heat, heat 1 tablespoon of the oil and sauté the shallots, eggplant, zucchini, peppers, and tomatoes for 5 to 7 minutes. Add the garlic, basil and parsley, tomato juice, and salt and pepper to taste. Cover and simmer until the vegetables are soft, about 10 to 12 minutes. Let cool slightly and mix in the cheese.

Spoon 1/2 cup of the filling in a ribbon down the center of each crêpe and roll to enclose. Arrange in a greased 9-by-13-inch baking dish. Brush with the remaining 1 tablespoon oil. Bake in the oven for 10 to 15 minutes, or until heated through. Garnish with crème fraîche or yogurt and basil leaves. Serve at once.

Makes 8 crêpes; serves 4.

NOTE: To roast and peel peppers, hold the peppers over an open flame or put under a preheated broiler and turn frequently until completely charred on all sides. Put the peppers in a loosely closed paper bag until cool, about 15 minutes. Remove the peppers from the bag and rub off the blackened skin with your fingers.

[Crêpes, Sweet & Savory Recipes for the Home Cook, Lou Seibert Pappas]