Pomegranate Crepes with Roasted Vegetables
Savory crepes loaded with an abundance of veggies and topped with a smooth walnut sauce.
- Crepes1 cup all-purpose flour
- 1 1/2 cups milk
- 2 large eggs
- 1 Tbs olive oil
- 1/4 cup Parmesan cheese
- Roasted Vegetables1 cup pomegranate seeds
- 1 Japanese eggplant, sliced lengthwise 2 inches long, 1/4 inches 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 tsp salt
- 1/4 tsp black pepper
- 2 Tbs olive oil
- 2 Tbs basil, shredded
- Walnut Sauce1/2 cup walnuts, chopped
- 1 tsp salt
- 1/4 tsp black pepper, coarsely ground
- 1 cup heavy cream
- 1/2 cup pomegranate seeds (garnish)
- 2 Tbs basil, shredded (garnish)
- 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.
Calories from Fat 166 (52%)
(29%)Total Fat 19g
(30%)Saturated Fat 6g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Total Carbohydrate 32g
(20%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.