Gluten-Free Crepes with Tomato Pesto & Cheddar

1. Station a baking sheet within the oven and preheat to 200°F.

2. Scuttle egg, milk, oat flour, butter and 1/8 teaspoon salt in a medium bowl till gentle.

3. Coat a medium nonstick skillet with cooking spray and warmth over medium heat. Add 1/4 cup of the batter, swirling to coat the underside of the pan. Cook dinner till the stay is dry to the contact, about 2 minutes. Flip the crepe and spread 1 tablespoon pesto over half of it. High with 1/4 cup cheese. Fold the assorted half of the crepe over the fillings and cook, flipping as soon as midway, till the cheese is melted and the crepe is browned, about 2 minutes more. Switch to the oven to take care of up warm. Repeat with the final batter, pesto and cheese, coating the pan with cooking spray at any time when.

4. Scuttle oil, lemon juice, pepper and the final 1/8 teaspoon salt in a huge bowl. Add greens and toss to coat. Succor the crepes with the greens.

Suggestions

To develop ahead: Refrigerate batter (Step 2) for up to 2 days.

Tip: The deny of oat flour in these delicious crepes makes them gluten-free (look for bags marked licensed GF if that’s a issue for you). If you already derive oats readily on hand, you shall be ready to develop your derive flour by pulsing 1/2 cup oats in a food processor till finely ground.