1
: Crepe Batter: Combine batter ingredients in a blender. Blend at high speed until well combined. Let rest in refrigerator 30 minutes. Meanwhile, prepare white sauce.
2
: White Sauce: Melt butter in medium saucepan, add flour and cook over low heat stirring for 1 minute. Whisk in milk and salt. Bring to a boil, lower heat and cook for 5 minutes, stirring occasionally until sauce has thickened. Transfer to a heat-proof bowl and place plastic wrap directly on top of the hot sauce to prevent a skin from forming.
3
: Crepes: Lightly grease a 10” (25 cm) frying pan or crepe pan. Heat over medium high heat. Pour approximately ½ cup (125 mL) crepe batter into hot pan. Tilt pan and swirl batter to thinly coat pan. Pour excess batter back to remaining batter. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for 30 seconds. Remove to a clean work surface. Continue until all batter is used. You should have 9 to 10 crepes.
4
: Preheat oven to 350°F (180°C). Grease a 9” x 13” (23 cm x 33 cm) baking dish.
5
: Assembly: Top each crepe with ½ cup (125 mL) roasted vegetables and sprinkle with 2 tbsp (30 mL) goat cheese. Roll up and place in prepared baking dish. Pour white sauce over crepes.
6
: Bake in preheated oven 30 to 35 minutes. Garnish with chopped basil or parsley.