MACADAMIA CRUSTED MAHI SALAD
Tender Mahi Mahi with a crispy, crunchy macadamia nut crust served over a delightfully fresh salad dressed in a simple vinaigrette. This versatile salad recipe is a great way to use up whatever fresh veggies...
Savory Crepes with Homemade Mac Nut Pesto
Jason Glover
6
10 minutes
20 minutes
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.
Ingredients
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Pinch of salt
6 eggs
¾ cup water, plus more if needed
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1/2 onion - diced
Olive Oil
Meatballs - chopped into small pieces (homemade or store bought can use sausage)
1 basket Crimini Mushrooms - sliced
1 Bag Fresh Spinach - chopped
5-6 Sun dried tomatoes - sliced
Feta Cheese - crumbled
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Kalamata Olives - sliced
1-2 Haas Avocados - sliced
1 Basket Cherry Tomatoes - sliced in half
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3-4 Garlic Cloves - peeled
1 Bunch Cilantro - remove stems
1/3 cup Parmesan Cheese - grated
Salt & Pepper to taste
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Double boiler
Directions
- Start by making the homemade pesto so it's set for a few minutes before using.
- For the crepe batter: Combine the flour, cinnamon, and salt together in a large bowl.
- In a separate bowl, whisk together the eggs, vanilla extract, and water.
- 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.
- Heat your crepe pan over medium heat and grease with a bit of butter or oil.
- Add about ¾ cup of batter to the hot pan and tilt the pan until it’s evenly coated.
- Once it bubbles for about a minute, use a spatula to gently lift it up, check that the center is set, and carefully flip.
- Cook for another 1-2 minutes, until it easily lifts from the pan. Continue with the remaining batter.
- 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.
- 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!
