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!