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Savoury Pesto Filled Crepes/Pancakes
These deliciously light crepes are filled with creamy ricotta pesto with almonds and pine nuts.
Ingredients
- 50 g plain flour all-purpose flour
- 1 large freerange egg
- 50 ml milk
- salt and white pepper
- 1 tsp butter for cooking
- 50 g toasted pine nuts and almonds mixed
- 1 small clove of garlic minced
- 100 g ricotta cheese
- zest and juice half a lemon
- 20 basil leaves
Instructions
- Sift the flour into a bowl and break the egg into the centre.
- Whisk the egg into the flour and then add the milk a little at a time as you whisk.
- You want a batter that is smooth like cream.
- Season with the salt and white pepper. I use white pepper to avoid black specks in the crepes and because I like the spiciness.
- Toast the pine nuts and almonds (or simply use one or other of the nuts) in a dry pan till they are golden and release their scent.
- Whizz 3/4 of the nuts in food processor along with the minced garlic, lemon zest and juice. Add the basil leaves reserving a few for decoration.
- Stir in the ricotta till well blended.
- Heat half the butter in a pan and pour in half of the batter. Spread around the pan and let it cook for almost 1 minute.
- Flip the pancake and spread on half of your pesto mixture.
- Fold or roll the pancake and tip on to a plate.
- Repeat with the remaining mixture for the second pancake.
- Decorate with remaining nuts and a few torn basil leaves.
Notes
Toasting nuts gives them more flavour. They toast very quickly in a dry pan so watch them like a hawk and tip them out of the pan immediately when they turn golden and release that nutty aroma to stop them cooking.
Use just pine nuts or just almonds or a mixture of both as I have.
Nutrition
Calories: 414kcalCarbohydrates: 26gProtein: 15gFat: 29gSaturated Fat: 8gTrans Fat: 1gCholesterol: 115mgSodium: 103mgPotassium: 310mgFiber: 2gSugar: 2gVitamin A: 663IUVitamin C: 1mgCalcium: 162mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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