If you’ve been following us on Instagram, you know that a few of us have had some pretty big life changes lately.
Elyse just had a baby, Kristen moved to Indiana, and my husband and I just moved to LA. While I do enjoy the constant sunshine here, one thing I do miss is my favorite food place in Logan.
There was this little shop called the Crepery that I just seriously couldn’t get enough of. I was craving one of my favorite crepes – the “Pepe Le Pesto” – so I had to make my own.
I have to say, it turned out pretty darn good. This crepe recipe was perfect and the pesto was amazing. If you have never made a savory crepe before, this recipe is the perfect place to start. My husband prefers ham and cheese crepes, and even said this one was better than his regular ham and cheese.
The perfect butter makes the perfect crepes:
I have made a lot of crepes in my lifetime, and I have found that the trick is in the butter. I kid you not, it’s all about the temperature of the melted butter.
I have found that when my butter is freshly melted and poured right into the mixture, my crepes fall apart. However, when I let my melted butter sit for about five minutes, it’s not as hot, and my crepes stay together perfectly.
You just want to make sure your melted butter has cooled, or isn’t hot to the touch. Slightly warm is okay, but we definitely recommend cooled, melted butter for the best consistency of crepes.
I usually just microwave mine in a microwave safe bowl. You could also add your milk to your melted butter to cool it down a bit, then combine it with the rest of the ingredients.
What could I replace the pesto with?
I am a huge pesto lover, but I get that it’s not a flavor that everyone loves. If you are looking to switch it up, here are a few replacements I recommend:
- Garden Vegetable Cream Cheese Spread
- Chipotle Mayonnaise
- Mayonnaise
- Plain Greek Yogurt
- Ranch
Watch how to make another pastry favorite, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
These Easy Nutella Banana Coconut Pockets are the perfect sweet pastry snack. Watch how simple they are to make, here:
Looking for more crepe recipes? Here are a few of our favorites:
- Patriotic Crepes
- S’mores Crepes from the Polynesian Cultural Center
- Red Velvet Crepes
- Chocolate Raspberry Crepes
- Pumpkin Pie Crepes
Turkey Pesto Crepes Recipe
Ingredients
- 1 cup flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 3 eggs
- 2 cups milk
- 1 teaspoon vanilla
- 2 Tablespoons butter, melted
- 1 pound sliced turkey, deli
- 2 cups shredded Mozzarella cheese
- 2 Roma Tomatoes, diced
- ⅔ cup pesto
Equipment
Instructions
- Sift together flour and salt. In a large bowl, whisk together sugar, eggs, milk, vanilla, and butter. Slowly whisk in the flour mixture.
- Heat a large frying pan on medium-low. Spray pan with cooking spray, and then cover the bottom of the pan with a very thin layer of batter. Tip and turn the pan until it has covered the entire bottom evenly. Brown on one side (it should only take a minute or two) and then flip and brown it on the other side.
- Spread a thin layer of pesto on each crepe, and then layer each with turkey, cheese, and tomatoes.
- Fold the crepe in half, and then in half again. Serve hot.
Nutrition
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