Gluten-Free Crepes with Tomato Pesto & Cheddar

Place a baking sheet in the oven and preheat to 200°F.

Whisk egg, milk, oat flour, butter and 1/8 teaspoon salt in a medium bowl until smooth.

Coat a medium nonstick skillet with cooking spray and heat over medium heat. Add 1/4 cup of the batter, swirling to coat the bottom of the pan. Cook until the top is dry to the touch, about 2 minutes. Flip the crepe and spread 1 tablespoon pesto over half of it. Top with 1/4 cup cheese. Fold the other half of the crepe over the fillings and cook, flipping once halfway, until the cheese is melted and the crepe is browned, about 2 minutes more. Transfer to the oven to keep warm. Repeat with the remaining batter, pesto and cheese, coating the pan with cooking spray each time.

Whisk oil, lemon juice, pepper and the remaining 1/8 teaspoon salt in a large bowl. Add greens and toss to coat. Serve the crepes with the greens.