Presto turkey pesto crepes

A while ago I went to a crepe place with the gals in Isaac's family for a girls' night out, and ate some of the most decadent, amazing crepes of my life.


It started an obsession.


So when my mom came out to visit, we decided to have a crepe night. And I made a healthier (and cheaper!) version of those amazing crepes.


Then I overate.


And then I decided to share.

Presto Turkey Pesto Crepes

Inspired by the Roll Up Cafe

Step 1: Whole Wheat Crepes


This may come as a shocker to some of you, but crepes don't have to be all that bad for you. In fact, these crepes weigh in at only 59 calories each (not including fillings!) which is even better than tortillas and way fancier feeling. Hooray!


Ingredients:
3 eggs
1/2 C. skim or almond milk
1/2 C. water
1/2 C. whole wheat pastry flour
1/4 tsp. salt


Optional: 1 T. melted butter (if you're feeling decadent. Or if you don't have a non-stick pan)


Put everything in a blender and blend until smooth. The blender is imperative! Otherwise the crepes will have little flour chunks in them that no amount of whisking will remove. Cover the batter and refrigerate for an hour.


Heat a medium skillet (8-10 inches) over medium heat and spray with non-stick spray. Pour 1/4 cup batter into the middle of the skillet, then pick it up and and gently swirl it around to spread out the batter a little more. Cook just until the top of the crepe starts to look dry, then carefully flip it over with a spatula. Cook for another 10-15 seconds or so and then remove to a cooling rack. 


Confused? If you want more help (I've had a few epic crepe disasters myself) here's an awesome video that explains it all step-by-step. Go ahead and use his recipe if you'd rather, I won't know. 

Step 2: Fill the crepes


You can fill crepes with ANYTHING. There are tons of recipes out there. I like this one because it's really easy and relatively healthy, and can be adapted to individual tastes. 


Ingredients (per crepe):

• 2-3 slices thinly sliced deli turkey (or thinly sliced turkey breast from Thanksgiving. But the deli turkey is easier to manage)
• 1-2 T. shredded mozzarella cheese
• 1 T. cranberry sauce (we used the whole-berry kind but the jellied kind is fine)
• Small handful baby spinach leaves (careful, your crepe will fall apart if you add too many)--at this point, you can roll up your crepe
• 1 tsp. light margarine (to spread on the outside of the rolled-up crepe prior to cooking)
• 1/2 T. - 1 T. prepared pesto sauce (I find it in the spaghetti aisle at Walmart for about $3. Keep it in the freezer--it will last forever there). Add this to the top of your crepe when you have grilled or fried (and by fried I mean heated in a skillet) it.

My finished and cooled stack o' crepes. 

Turkey, cranberry sauce, shredded mozzarella cheese, and spinach leaves.

Roll it up and spread with a thin layer of light butter if you want.

Cook in a panini grill (yeah, right, does anyone even own one?) or George Foreman grill (what we used) or  just fry it on the stove with non-stick spray until lightly browned on both sides and the cheese is melted.

Step 3: 

Eat.