POM Banana Crepes

Crepes:

Beat eggs and add remaining crepe ingredients Heat a nonstick crepe pan or small skillet over medium heat until hot Pour about 2 tablespoons of batter into the pan; swirl the pan to spread the batter to the edges 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 Remove from pan and repeat process with the remaining batter Crepes can be stacked between layers of wax paper and refrigerated up to 3 days before using.

Filling:

Mix mashed bananas with ricotta cheese Stir in powdered sugar, vanilla and rum. Fold in arils, set aside.

Sauce:

In a saucepan, mix sugar with cornstarch Add pomegranate juice and rum. Stir to combine Cook sauce over medium heat and stir until sauce boils and thickens Remove from the heat and cool slightly.