Ratatoullie in Herbed Chick Pea Crepes

1 - medium eggplant, male 1/2 in dice (to sex eggplant, feel blossom end. Males have bump, females indentation. Males have fewer seeds)
4 - small zuchini sliced
2 - onions, sliced thinly
1/2 - pound mushrooms, sliced thickly
1 - 16 ounce jar The SalsaKing's No Kissin' Now Garlic Salsa
1/4 cup Olive Oil
1 - cup Basil leaves (optional)
1 - tablespoon salt

1 - cup Chick Pea flour (grind your own in your grain mill or it is available in most gourmet stores)
1 1/2 cups milk
2 - eggs
2 - tablespoons Italian Seasoning Blend
1 - teaspoon crushed red pepper
1 - teaspoon salt (Optional I leave it out)

In blender mix together all ingredients for crepes. Whirl together at least two minutes. Put in refrigerator for at least 1 hour. In non-stick 8 inch pan, heat small amount olive oil. Pour small amount batter into pan and turn and twist pan to cover bottom. Cook until browned on bottom, turn over and cook just until flip side is speckled with brown spots. Remove from pan set aside, repeat until all batter is used. In large skillet, cook sliced onions in olive oil until well browned, about 9 to 10 minutes. Add mushrooms and salt. Cook until begining to brown. Add eggplant and zuchini. Cook another 6 to 7 minutes, or until beginning to brown on edges. Add salsa. Stir well and cover, reduce heat and simmer 15 minutes. Add the basil if using, stir and dump entire mixture into colander placed in a bowl. Drain mixture well. Return liquid collected to skillet and bring to a boil, reduce to thicken somewhat.
To Serve: Place one crepe on work surface, add about a half cup of rattatoulli on crepe, fold in half, place on serving dish and spoon small amount of sauce over top. Very low carb, very low fat. Very high taste appeal!