Preheat oven to 350 degrees F.
In a mixing bowl, coat vegetables with olive oil
. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast
until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil
flour, baking powder and salt and pepper together and slowly whisk
in milk. If batter
is still a little thick, dilute
with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
butter; add flour, then chicken broth
. Add red peppers and garlic. Simmer
30 minutes. Pour hot mixture into blender
and blend until smooth to make red pepper
Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce
on top. Garnish with chopped parsley.