Delicious Recipes

CREPES with BASIL PESTO

atavolacontea

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CREPES with BASIL PESTO
Crepes are a quick and easy dish to prepare, loved by almost everyone, and are a perfect wrap for different fillings, all delicious and super appetizing.
There are various versions such as: Ham and Cheese Crepes, Spinach and Ricotta Crepes, Mushroom Crepes and many more. Today we will prepare together the CREPES with Genoese BASIL PESTO and Stracchino (or Crescenza), an idea a bit different from the usual, perfect for when we crave something light yet tasty.
Preparing the base for the CREPES is very easy, just mix eggs, flour, and milk; cooking takes a few minutes, and you can also make them ahead to be filled at the last moment. From the basic recipe of Crepes, other variants were born, like GLUTEN-FREE CREPES and LACTOSE-FREE and egg-free CREPES.
Once your crepes are ready, just prepare the Genoese BASIL PESTO using a blender, mix it with Stracchino or Crescenza cheese (ricotta also works), fill the crepes, and in no time, you’ll have an alternative tasty main dish to pasta, easy to make and truly accessible to everyone.
Easy, quick, and delicious, the Savory Crepes with Pesto and Cheese will solve many lunches and dinners and will look great even at a dinner with friends or for a special occasion; just make them even more beautiful by decorating them with Basil leaves and a few drops of Pesto.
If you’re looking for other recipes to prepare Sweet or Savory Crepes, also check out:

  • Difficulty: Very easy
  • Cost: Economical
  • Preparation time: 20 Minutes
  • Portions: 4
  • Cooking methods: Stove
  • Cuisine: Italian
675.25 Kcal
calories per serving
Info Close
  • Energy 675.25 (Kcal)
  • Carbohydrates 31.38 (g) of which sugars 6.52 (g)
  • Proteins 24.54 (g)
  • Fat 52.35 (g) of which saturated 19.19 (g)of which unsaturated 10.11 (g)
  • Fibers 1.28 (g)
  • Sodium 1,601.67 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 1 cup cup milk
  • 1 cup cup all-purpose flour
  • 1 egg (whole)
  • 1 pinch salt
  • butter (to grease the pan)
  • 2 bunches basil (large)
  • 2.5 oz oz grated parmesan cheese
  • 1 oz oz pecorino romano
  • 1 clove garlic
  • 0.5 oz oz pine nuts
  • 1 pinch coarse salt
  • 1/2 cup cup extra virgin olive oil
  • 7 oz oz cheese (stracchino, crescenza)
  • Some leaves basil

Tools

  • Bowl
  • Whisk
  • Crepe Maker

Steps

  • Place the whole egg in a bowl and beat it with an electric whisk for a few minutes. Add the sifted all-purpose flour and beat again with the whisk. Add the salt and milk at room temperature, mixing quickly with a manual whisk to avoid lumps. Set a non-stick pan on the stove, and when hot, grease it with a little butter. Pour a ladle of crepe batter into the center of the pan and move the pan so it spreads evenly. Cook the crepes for about 2 minutes on each side. Once ready, stack them on a plate and set aside.

  • First, clean the basil by taking only the leaves, rinse them quickly under water to remove any soil residue, and gently dry with a cloth. Place the basil leaves, coarse salt, peeled garlic (with the core removed), grated pecorino, grated parmesan, and pine nuts into the blender cup, along with half of the extra virgin olive oil, and start blending. While blending, slowly pour in the rest of the oil. Be careful not to blend for too long (maximum 2 minutes); blend in short bursts to prevent the blender blades from overheating and darkening the pesto, which would affect its aroma. Your pesto is ready.

  • In a bowl, place the Stracchino together with 120 g of Genoese Basil Pesto and mix with a spoon. Take 1 crepe and spread 2 tablespoons of mixture on half of its surface. Roll the crepe or fold it in half and then again into a quarter. Decorate with a few drops of Pesto and basil leaves. Serve the Crepes with Pesto and Cheese at room temperature because pesto is not meant to be reheated or cooked.

NOTES

CREPES: If you have allergy or intolerance issues, you can use the GLUTEN-FREE CREPES BASIC RECIPE or the LACTOSE-FREE CREPES BASIC RECIPE. In this case, to maintain lactose-free, use lactose-free cheese. Since the pesto contains parmesan and pecorino, which are naturally lactose-free, you do not need to modify the recipe.

CHEESE: You can use either Stracchino or Crescenza, or substitute them with ricotta or spreadable cheese.

CHEESE: You can use either Stracchino or Crescenza, or substitute them with ricotta or spreadable cheese.

STORAGE

Once ready, Crepes (Crespelle) with Genoese Pesto and Stracchino can be stored in the fridge for up to 2 days. Savory crepes can also be prepared in advance and stuffed before serving. Just store them in the fridge perfectly covered with food wrap to keep them soft and elastic.

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atavolacontea

Here's the translation of the text into English: "At the Table with Tea: dishes accessible to everyone, often made with ingredients you already have at home, with attention to presentation and appearance. My motto? 'We will transform the ordinary into extraordinary because in the kitchen, not everything is as difficult as it seems!'"

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