Directions

• CrepesIn a bowl or food processor, combine flour, milk, eggs, and olive oil; beat until well combined. Stir in the Parmesan cheese.
• Heat a small 6" skillet or crepe pan and grease it lightly.
• Add 3 tablespoons of batter to the pan and tilt the pan to spread. Brown on one side only and remove crepe to a towel-covered sheet pan; set aside.
• Walnut SauceHeat a skillet and toast walnuts. Cook and stir until fragrant.
• Add salt, pepper, and heavy cream and cook until hot; set aside.
• Roasted VegetablesPre-heat oven to 400°F. On a foil-covered sheet pan, mix all of the vegetables with olive 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 of pomegranate seeds; 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-inch casserole dish. Cover each with a teaspoon of walnut sauce. Bake for 20 minutes, then remove from the oven. Sprinkle with remaining 1/2 cup of pomegranate seeds before serving.