Recipe: Savory Holiday Crepes with Pesto

Serves: 4-6 (Yield: 13 crepes)

INGREDIENTS:

For the Pesto:

  2 oz fresh basil leaves (about 1 cup)

  1 cup walnut halves

  ½ cup olive oil

  3 large garlic cloves

For the Savory Crepe Batter:

·        1 cup egg substitute

·        1 cup fat-free milk

·        Pinch of salt

·        1/2 cup all-purpose flour

·        1/2 cup whole wheat flour

·        1/4 cup buckwheat flour

DIRECTIONS:

For the Pesto: Place all pesto ingredients into a food processor and blend pesto until a spreadable consistency. Set aside.

To make the crepes: Add all crepe batter ingredients into a blender and process until combined. Refrigerate at least a few hours, or refrigerate overnight.

For each crepe, lightly spray a crepe pan with non-stick Pam butter spray and heat pan until hot. Pour ¼ cup of batter into pan. Rotate pan so that the crepe is thin and even and flip once the crepe is golden brown in color. When the other side is golden brown, the crepe is done. Cook crepes and keep warm. Add filling to the center of a savory crepe and roll. Garnish with fresh basil and serve.

Nutrition:

Food weight: 4.0, Calories: 390, Fat: 30 g, Protein: 11 g, Sodium: 180 mg, Carbohydrates: 23 g, Fiber: 4 g, Sugars: 3 g