I love crepes. Specifically, I love savory crepes. But it’s something I’ve never made at home. I had the notion stuck in my head that crepes were fancy and hard to make. I have been on an everything tastes better with pesto kick, and just got a bee in my bonnet that I wanted to try pesto crepes. So I looked up a couple of basic crepe recipes and messed around until I came up with something edible. The exciting part was discovering just how simple it actually is to make crepes. As in ridiculously simple. I actually found it to be a bit quicker and easier then making pancakes, and definitely less messy then whipping up french toast.
So here’s the basic pesto crepe recipe I came up with. It scales very easily. The ratios are 1 tbsp flour to 1 egg to 1/2 tbsp pesto. I find 6 eggs worth to be enough to feed me and the two girls.
Ingredients:
6 eggs, 6 tablespoons flour, 3 tablespoons Maison Le Grand Garden Pesto, a splash of heavy cream (about a teaspoons worth), enough butter to oil the pan.
Directions:
Use a whisk to beat eggs, add flour and pesto, mix with whisk until well blended.
Preheat skillet on med-high heat and add a tiny bit of butter to the pan. (I actually took a stick of butter and slid it back and forth on the pan as it was warming up, to grease the pan.)
Pour a small amount of batter into the pan. Quickly pick the pan up and tilt it back and forth to make the batter flow and cover the bottom of the pan. Set the pan back on the burner and put a lid on it. Give it about 30 seconds and then use a spatula to remove the crepe from the pan. Add a dab of butter to the pan and repeat until you’ve used up all of the batter.
You don’t need to flip them, just be sure to put the lid on to help trap the heat and evenly cook the top side. It really is that quick and that easy! It doesn’t take much batter to coat the pan. I didn’t put a suggested amount to use because it will vary by pan size. But don’t fret about putting too much or too little batter. Too little you just end up with a smaller crepe, too much and it ends up a bit thicker and might take a few seconds longer to cook through, but it’s not a disaster.
The first time I made these I just spread a bit of pesto on them, rolled them up and enjoyed. The next time I decided to kick things up a bit. Fresh local asparagus is in season right now. Asparagus non stop at our house. Yum. So, of course, having figured out that crepes are so simple to make I had to try asparagus crepes. The kids weren’t crazy about my basic pesto crepes, but once I stuffed them with asparagus and salmon they devoured them at an alarming rate.
Smoked Salmon and Asparagus Crepes
For this recipe I baked the asparagus in the oven, lightly tossed with canola oil and salt. (425 for about 20-30 minutes). While the asparagus was baking I made the pesto crepes, as outlined above. Then it was just a matter of assembling everything. I laid the crepe out on a plate, added a piece or two of smoked salmon, added a few spears of asparagus, and rolled them up. YUM.
For the kids I allowed the asparagus to cool a bit first and then used my fingers to pull the asparagus apart into strings, and them piled it on the crepes. This just made it easier for little mouths to bite through.
For myself I also spread spicy Maison Le Grand Pesto With a Kick on the crepe before rolling it up. Overall these were so darn good, I can’t wait to eat them again. My tummy is grumbling just thinking about it. Yum.
I’m certain you could make this with any type of pesto, store bought or homemade. Maison Le Grand had sent me a bunch of their various pestos and sauces to try. I’m particularly partial to the Garden Pesto because it has no cheese. It’s basically just a combination and basil, parsley, garlic and lemon. It is light and fresh tasting, and only 110 calories for 2 tablespoons. I’m a bit addicted. I’ve been spreading it on everything. Like seriously, everything. Hubby was laughing at me when I added some on top of my pizza the other day, but it was so yummy.
To be clear, Maison Le Grand did not request or sponsor this post. They had actually asked me specifically to feature their rosée sauces. And while I did enjoy the rosée sauces I am head over heals crazy for their pesto and simply couldn’t pass on mentioning it. And while I’m on the topic, don’t forget I have a giveaway going where you can win their complete line up of yummy gourmet cold-pressed pesto and rosée sauces (Ends June 5th).
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