Categories: Meals
Ingredients
- 1 large egg
- 1/2 cup milk
- 1/2 cup oat flour
- 1 tbsp melted butter
- 1/4 tsp salt, divided
- 1/4 cup prepared sun-dried tomato pesto
- 1 cup shredded sharp Cheddar
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp black pepper
- 4 cups mixed salad greens
Directions
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ace a baking sheet in the oven and preheat to 200.
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Whisk egg, milk, oat flour, butter and 1/8 tsp salt in a medium bowl until smooth.
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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 tbsp pesto over half of it. Top with 1/4 cup cheese. Fold the other half of the crepe over the filling 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.
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Whisk oil, lemon juice, pepper and the remaining 1/8 tsp salt in a large bowl. Add greens and toss to coat. Serve the crepes with the greens.