Remember when I shared my basic crepe recipe and hinted that more savory variations were coming? Here’s the first one: a Turkey Pesto Crepe that’s full of bright, savory flavors.
This recipe is inspired by one of my favorite crepes at a local crepery called “Pepe le Pesto.” The combination of pesto, roasted peppers, turkey, fresh tomatoes and melty cheese is simply fantastic.
If you like, use your preferred crepe batter—I’m using my favorite crepe recipe—but any good crepe base will work well here.
Turkey Pesto Crepes
Recipe Type: Breakfast
Author: Nikki
Ingredients
- Crepe batter (use your favorite recipe; one batch makes several crepes)
- 1 cup shredded mozzarella cheese
- 1 1/2 cups basil pesto
- 1 cup cooked turkey, chopped
- 1 cup chopped fresh tomatoes
- 3/4 cup chopped roasted red peppers
Instructions
- Prepare crepes according to your chosen recipe and keep them warm.
- Fold each crepe in half.
- While the crepe is warm, spread an even layer of shredded mozzarella so it begins to melt, then spread pesto over the cheese.
- Place turkey, tomatoes and roasted red peppers in the center third of the folded crepe.
- Fold the corners over toward the center or roll the crepe to enclose the filling. You can form a triangle by folding opposite corners across, or simply roll for a quicker option.
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Serve immediately while warm so the cheese is melty and the pesto is fragrant. Enjoy!