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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

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


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


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


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


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


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


Fold in half, then in half again.


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

Nutrition Facts

Servings 10