Easter savory crêpe with 4 Nuts & Cheese Pesto
This is just before I folded the crêpe, click! Fold & Flip! Now… wash the floor…
I have a sweet tooth that caused me to gain at least 10 pounds over the past few years. The only way for me to cut sweets was to replace them with something better. Good bye chocolate bunny! I will see you again when I’m 20, untill then, hello savory crêpes!
PS I still enjoy our sunday brunch’s maple, strawberry, and whipped cream, but sunday ONLY comes once a week, and I lost that 10 ponds spare (flat) tire…
INGREDIENTS for the crêpe batter, serves 4
You can use your own crêpe recipe or use this one, it’s a little more “hardy” then the tipycal batter, but is well suited for the savory crêpe
- 1 cup of bucweat flour
- 1 cup of kamut flour
- 3 eggs
- 3 cups of soy milk or milk or even water, you may add more liquid to adjust the liquid to the consistency as desired
PREPARATION for the batter
- Using a mixer, blend all the ingredients together until you get a smotth texture
INGREDIENTS for the filling (for 1 crêpe)
- 2 fried eggs, sunny side up
- 6 tablespoons of shredded mozzarela
- 3 tablespoons of Le Grand’s 4 Nuts & Cheese Pesto
- 4 cherry tomatoes, cut in 4
- 2 tablespoons of freshly chopped chives
- 3 pieces of soft goat cheese (optional but festive!)
PREPARATION
- Fry your 2 eggs, make sure not to poke them, put aside
- Heat up a little oil in a non stick pan and pour the batter in once the oil is hot, just before the oil begins to smoke, cook for a minute or 2 then flipp your crêpe
- Spread the pesto all over the crêpe then add the cheese on one side and the tomatoes on the other, sprinkle the chives all over
- Add the eggs and fold, heat up at low heat
- When the cheese is melting remove from pan, wait a minute and serve!
