Savory Crepes with Homemade Mac Nut Pesto

Upgrade Your Brunch Game with These Irresistible Savory Crepes!
Delicate, golden crepes wrapped around a flavor-packed filling and topped with a rich, nutty homemade macadamia pesto—this recipe is a total showstopper. Whether you're impressing weekend guests or just treating yourself, these savory crepes are next-level delicious and surprisingly simple to whip up. One bite, and you'll be hooked!

INGREDIENTS

Batter
½ cup flour (I used Cup4Cup to keep it gluten-free)
1 tsp cinnamon 
Pinch of salt 
6 eggs 
1 tsp vanilla extract
¾ cup water, plus more, if needed 

Filling  
1/2 onion - diced
Olive Oil
Meatballs - chopped into small pieces (homemade or alternatively buy ready made to use) you can use sausage or whatever you like. 
1 basket Crimini Mushroom - sliced
1 Bag Fresh Spinach - chopped
5-6 Sun dried tomatoes - sliced
Feta Cheese - crumbled
Heat a pan to medium heat add olive oil and onions, cook until soft. Add meatballs, mushrooms, spinach and sun dried tomatoes and cook until soft. Once cooked set on simmer. You should add a little water as you go to keep it moist. 

Topping
Kalamata Olives - sliced
1-2 Haas Avocados - sliced
1 Basket Cheery Tomatoes - sliced in half
Maldon Salt

Homemade Mac Nut Pesto
1/2 cup un-salted Macadamia Nuts
3-4 Garlic Cloves - peeled
1 cup Extra Virgin Olive Oil
1 Bunch Cilantro remove stems
1/3 cup Parmesan Cheese - grated
Salt & Pepper to taste
In a blender or nutri-bullet add all the ingredients and blend on high until smooth and creamy. Taste test it to see if you need more salt and pepper. If not creamy enough add a little more Olive Oil.

Tools
Cutting board 
Knife 
Mixing bowls 
Crepe pan 
Saucepan 
Double boiler 

DIRECTIONS:

1. Start by making the homemade pesto so it's set for a few minutes before using.
2. For the crepe batter: Combine the flour, cinnamon, and salt together in a large bowl. 
3. In a separate bowl, whisk together the eggs, vanilla extract, and water. 
4. Whisk the dry ingredients into the egg mixture until smooth. Add water, if needed - the consistency should be thin, not as thick as pancake batter. 
5. Heat your crepe pan over medium heat and grease with a bit of butter or oil. 
6. Add about ¾ cup of batter to the hot pan and tilt the pan until it’s evenly coated. 
7. Once it bubbles for about a minute, use a spatula to gently lift it up, check that the center is set, and carefully flip. 
8. Cook for another 1-2 minutes, until it easily lifts from the pan. Continue with the remaining batter. 
9. To serve: Place a spoonful or two of the filling and feta cheese in the bottom ⅓ of a crepe and carefully roll it up. 
10. Place it seam side down onto a plate, drizzle with the Pesto, and top it off with some sliced avocado, kalamata olives and tomatoes. Sprinkle a pinch of Maldon Salt on top. Bon appetit! 

If you want to try a sweeter version, you could use a berry compote, melted chocolate and whip cream. Get creative! You can fill these crepes with anything you can think of, sweet or savory!
Sweet - Recipe Here