Ingredients

Crepes

1 cup all-purpose flour

1-1/2 cups milk

2 large eggs

1 tablespoon olive oil

1/4 cup Parmesan cheese

Roasted Vegetables

1 cup arils from 1-2 large POM Wonderful pomegranates

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

Walnut Sauce

1/2 cup arils from 1 large POM Wonderful pomegranate

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)

Preparation

Crepes:

  1. In a bowl or food processor, combine flour, milk, eggs, olive oil and beat until well combined. Stir in Parmesan cheese.
  2. Heat a small 6"" skillet or crepe pan and grease lightly.
  3. Add 3 tablespoons batter and tilt pan to spread.
  4. Brown on one side only and remove to a towel-covered sheet pan; set aside.

Roasted Vegetables:

  1. Preheat oven to 400°F.
  2. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
  3. Prepare walnut sauce according to instructions below; set aside.
  4. On a foil-covered sheet pan, mix all vegetables with oil, salt and black pepper.
  5. 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.
  6. To fill crepes, place crepe on a flat surface and divide the roasted vegetables amongst the crepes. Fold crepes over and roll to close.
  7. Place seam-side down in a 9"" x 13"" casserole dish. Cover each with a teaspoon of walnut sauce.
  8. Bake 20 minutes. Remove from the oven. Sprinkle with remaining arils before serving.

Walnut Sauce:

  1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside.
  2. Heat a skillet and toast walnuts; cook and stir until fragrant.
  3. Add salt, pepper and heavy cream; cook until hot.
  4. When ready to serve, spoon over crepes and sprinkle with 1/2 cup arils and basil.