Name: Gluten-Free Crepes with Tomato Pesto & Cheddar
Total time: 25 min
Ingredients: 1 large egg; 0.5 cup low-fat milk; 0.5 cup oat flour (see Tip); 1 tablespoon melted butter; 0.25 teaspoon salt, divided; 0.25 cup prepared sun-dried tomato pesto; 1 cup shredded sharp Cheddar cheese; 1 tablespoon extra-virgin olive oil; 1 tablespoon lemon juice; 0.25 teaspoon ground pepper; 4 cups mixed salad greens

Gluten-Free Crepes with Tomato Pesto & Cheddar

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Traditional crepes use all-purpose flour, so we swap in oat flour to create a gluten-free crepe recipe just as delicious as the original. Swirling the pan before the batter sets up helps you get thin, foldable crepes to hold in all the flavorful fillings, such as our tomato pesto and Cheddar.

Devon O'Brien

Published on October 8, 2020

Gluten-Free Crepes with Tomato Pesto & Cheddar

Active Time:

25 mins

Total Time:

25 mins

Servings:

Nutrition Profile:

Gluten-Free Low Carbohydrate

Jump to Nutrition Facts

Ingredients

1 large egg
½ cup low-fat milk
½ cup oat flour (see Tip)
1 tablespoon melted butter
¼ teaspoon salt, divided
¼ cup prepared sun-dried tomato pesto
1 cup shredded sharp Cheddar cheese
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
¼ teaspoon ground pepper
4 cups mixed salad greens

Directions

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.

Tips

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

Tip: Using oat flour in these savory crepes makes them gluten-free (look for bags marked certified GF if that's a concern for you). If you already have oats on hand, you can make your own flour by pulsing 1/2 cup oats in a food processor until finely ground.

Nutrition Facts (per serving)

280	Calories
20g	Fat
14g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 crepe & 1 cup salad
Calories 280
% Daily Value *
Total Carbohydrate 14g	5%
Dietary Fiber 3g	11%
Total Sugars 3g
Protein 12g	24%
Total Fat 20g	26%
Saturated Fat 9g	45%
Cholesterol 84mg	28%
Vitamin A 2138IU	43%
Sodium 533mg	23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.