ROASTED GARLIC, TOMATO & PESTO CRÊPES On a balmy summer evening, serve these crêpes at room temperature; heat them to serve on a cool night. It is a good idea to roast the garlic and tomatoes in advance, ready for last-minute assembly of the crêpes. You might complete the menu with a Caesar salad and finish off with orange or mango sorbet. Eight 6- or 7-inch garbazo flour, corn, or savory crêpes 6 Roma tomatoes, cut into 1/2-inch dice 1 head garlic 1 tablespoon olive oil Salt and freshly ground pepper 1 cup fresh basil leaves, minced 1/4 cup minced fresh flat-leaf parsley 3 green onions (include the green tops), finely chopped 3 tablespoons pine nuts or pistachios, chopped 1 cup ricotta cheese 1/2 cup shredded Monterey Jack, Jarlsberg, or Emmenthal cheese 2 tablespoons grated Parmesan cheese

Prepare the crêpes. Preheat the oven to 375 degrees F. Place the tomatoes and garlic in a baking dish and drizzle with oil, then wrap the garlic in aluminum foil. Bake in the oven for 30 to 35 minutes, or until the garlic is soft; let cool. Continue to roast the tomatoes for 20 to 30 minutes longer, or until slightly dry; season with salt and pepper and let cool.

Squeeze the garlic into a medium bowl. Mix in the basil, parsley, green onions, nuts, and cheeses. Gently stir in the tomatoes.

The crêpes may be served at room temperature or baked. To bake, reduce the oven temperature to 350 degrees F. Spoon 1/2 cup of filling down the center of each crêpe and roll. Place in a greased 9-by-13-inch baking pan. Bake in the oven for 10 to 15 minutes.

Makes 8 crêpes; serves 4.

[Crêpes, Sweet & Savory Recipes for the Home Cook, Lou Seibert Pappas]