-
1
Crepes:
-
2
1. Beat eggs and add remaining crepe ingredients.
-
3
2. Heat a nonstick crepe pan or small skillet over medium heat until hot.
-
4
3. Pour about 2 tablespoons of batter into the pan; swirl the pan to spread the batter to the edges.
-
5
4. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden.
-
6
5. Remove from pan and repeat process with the remaining batter.
-
7
6. Crepes can be stacked between layers of wax paper and refrigerated up to 3 days before using.
-
8
Filling:
-
9
1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. 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.)
-
10
2. Mix mashed bananas with ricotta cheese.
-
11
3. Stir in powdered sugar, vanilla and rum.
-
12
4. Fold in arils, set aside.
-
13
Sauce:
-
14
1. Prepare fresh pomegranate juice.*
-
15
2. In a saucepan, mix sugar with cornstarch.
-
16
3. Add pomegranate juice and rum. Stir to combine.
-
17
4. Cook sauce over medium heat and stir until sauce boils and thickens.
-
18
5. Remove from the heat and cool slightly.
-
19
To Serve:
-
20
1. Lay crepes on a flat surface and add 2 tablespoons of the filling.
-
21
2. Fold over to close and serve seam-side down on a large platter or individual serving plates.
-
22
3. Spoon sauce, warm or cold, over the top of each crepe just before serving.
-
23
* For 2 cups of juice, cut 4-6 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
