1 HOUR PREP, 20 MINUTES COOKINGMakes 8 servings.Crepes
1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
1 tablespoon olive oil
1/4 cup Parmesan cheese
1 cup pomegranate arils
1 Japanese eggplant, sliced lengthwise 2 inches long, 1/4-inch thick
1 zucchini, sliced lengthwise 2 inches long, 1/4-inch thick
1 yellow squash, sliced lengthwise 2 inches long, 1/4-inch thick
1 red or yellow bell pepper, sliced lengthwise 1/4-inch thick
1 red onion, sliced 1/4-inch thick
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons basil, shredded
1/2 cup pomegranate arils
1/2 cup toasted walnuts, chopped
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 cup heavy cream
2 tablespoons basil, shredded (garnish)
In a bowl or food processor, combine flour, milk, eggs, olive oil and beat until well combined. Stir in Parmesan cheese. Heat a small 6" skillet or crepe pan, and grease it lightly. Add 3 tablespoons of batter, and tilt the pan to spread. Brown on one side only, and remove it to a towel-covered sheet pan. Set aside (can be made and refrigerated a day ahead).Roasted Vegetables:
Pre-heat oven to 400°F. Prepare walnut sauce according to instructions below. Set aside.
On a foil-covered sheet pan, mix all vegetables with oil, salt, and black pepper. Bake for 30 to 45 minutes. Remove from the oven, and cool in the pan. Sprinkle with fresh basil and 1 cup arils, toss together, and set aside.
To fill crepes, place crepes on a flat surface, and divide the roasted vegetables amongst the crepes. Fold crepes over, and roll to close. Place seam-side down in a 9" x 13" casserole dish. Cover each with a teaspoon of walnut sauce. Bake for 20 minutes, then remove from the oven. Sprinkle with remaining arils before serving.
Heat a skillet, and toast walnuts. Cook and stir until fragrant. Add salt, pepper, and heavy cream, and cook until hot. When ready to serve, spoon the sauce over the crepes, and sprinkle them with 1/2 cup arils and basil.