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Chestnut Crepes with Sun-dried Tomatoes and Pesto

Yields10 ServingsPrep Time1 hr 30 minsCook Time30 minsTotal Time2 hrs

When you need something for a decadent weekend brunch, look no further! Brunch doesn't have to be sweet, and these crepes are proof.

Chestnut Crepes with Sun-dried Tomatoes and Pesto

For the Crepes:
 2 cups chestnut flour
 1 cup milk
 1 cup water
 1 egg
 1 tbsp Colavita Extra Virgin Olive Oil
For the Filling
 1 jar Colavita Sun-dried Tomatoes, chopped
 1/2 lb shredded manchego cheese
For the Topping
 1 jar Colavita Pesto
1

In a large bowl, whisk together the milk, water, egg, and 1 tbsp of olive oil .

2

Add in the chestnut flour 1/4 cup at at time, then let rest about an hour.

3

Heat crepe pan, covering the bottom of the pan with a thin coat of Colavita Olive Oil

4

Pour 1/4 cup crepe mixture into the pan and swirl to distribute evenly.

5

Cook until golden brown, about 1-2 minutes, and flip crepe.

6

After flipping, place 2 tbsp chopped sundried Tomato and 2 tbsp shredded Manchedo cheese on the crepe.

7

Fold in half, then in half again.

8

After all the crepes are plated, drizzle with Colavita Pesto Sauce and garnish with chopped chestnuts.

Nutrition Facts

Servings 10