Savory summer pesto Crêpe

It’s hard not to like crêpes when really you can put anything inside of them. There are both sweet and savory crêpes and depending on which type you are making the batter should be made slightly different. In this recipe I made a savory crêpe and gave it a twist by adding Herbs of Provence to the batter. Traditionally savory crêpes are made with buckwheat flour, sadly I did not have any available so I substituted whole wheat flour. The result was a delicious crêpe.

Ingredients

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour (whole wheat or buckwheat)

3 tablespoons melted butter

2 teaspoons Herbs of Provence (Rosemary, thyme, dried basil, sage)

¼ teaspoon salt

Butter or oil, for coating the pan

Toppings

One slice of Swiss cheese

Two slices of turkey

Sautéed asparagus

Fresh baby spinach

Summer cherry tomatoes 

Pesto

Method

In a mixing bowl whisk together all the ingredients until completely smooth without any lumps.

Heat a medium/large sauce pan and grease with butter or oil. Pour in half a cup to three fourths a cup of batter (depending on the size of your pan). Use the handle to rotate the pan in a circular motion, evenly distributing the batter to leave a thin pancake for the crêpe.  On a medium heat cook the crêpe until bubbles begin to rise, at this point you will need to flip the crêpe by using a spatula. Once the crêpe is flipped you may add your desired toppings and let cook for a minute or so more.

Enjoy!