Herbed Crepes With Roasted Vegetables and Goat Cheese Sauce

Ingredients

--For the crepes:

1 cup all-purpose flour

1 cup plus 2 tablespoons whole milk

3 large eggs

2 tablespoons unsalted butter, browned and cooled

1 teaspoon Salt

2 tablespoons each minced fresh parsley, chives, and tarragon

vegetable oil for frying

--For the filling:

1 small eggplant, sliced ½ inch thick

olive oil for roasting

Kosher salt and freshly ground black pepper

1/2 pound turnips or parsnips, scrubbed and quartered

1/2 pound red bell peppers, quartered

1/2 pound fennel bulb, sliced ½ inch thick

2 mediums red onions, sliced ¼ inch thick

1/2 pound ripe plum tomatoes, stemmed and seeded

2 tablespoons red wine vinegar

cup chopped fresh basil

1 teaspoon minced garlic

fresh thyme sprigs and baby greens, such as mizuna, mutatsoi, --For the sauce:

2/3 cup fresh, soft cream cheese, or log-style goat cheese

3/4 cup rich vegetable stock, heated

1 tablespoon minced fresh chives

1 tablespoon minced fresh basil

2 teaspoons fresh lemon juice

1 teaspoon minced garlic

Kosher salt and freshly ground pepper

Preparation

In a blender or food processor, combine the flour, milk, eggs, and salt and process for 15 seconds; turn off the motor. Using a rubber spatula, scrape down the sides of the container. Blend the batter for 20 seconds more, then transfer it to a bowl.

Stir in the herbs and let the batter stand at room temperature, covered, for 1 hour. (The batter may be made 1 day in advance and kept covered and refrigerated).

Lightly oil an 8-inch crepe or saute pan and heat over moderate heat. (Oil the pan each time.) Add 2 tablespoons of the batter and swirl the pan to coat the bottom with the batter. Cook until lightly brown, about 1 minute. Turn the crepe over and cook 30 seconds more.

Remove from the pan and place on a square of waxed paper. Top with another square of waxed paper. Repeat until the batter is used, layering sheets of waxed paper between each crepe to prevent sticking.

Preheat the oven to 375 degrees. Lightly brush the eggplant slices with olive oil, season with salt and pepper and arrange in a single layer on a baking sheet. On another baking sheet or in a roasting pan, lightly toss the remaining vegetables with a little olive oil and season with salt and pepper. Roast all the vegetables for 20 to 25 minutes or until lightly browned. Set aside.

Roughly chop all the cooked vegetables into 1/2 inch pieces. In a large bowl, combine the vinegar, basil, and garlic. Add the vegetables, toss, and add enough olive oil just to coat. Season with salt and pepper. Divide the filling among the crepes. Roll into neat cones.

In a medium bowl, whisk together all the filling ingredients but salt and pepper until smooth. The sauce should be pourable and not too thick; add more as necessary. Season to taste with salt and pepper. Warm the sauce slightly before serving.