Turkey Pesto Crepes

If you’ve been following us on Instagram, you know that a few of us have had some pretty big life changes lately. Elyse just had a baby, Kristen moved to Indiana, and my husband and I just moved to LA. While I do enjoy the constant sunshine here, one thing I do miss is my favorite food place in Logan. There was this little shop called the Crepery that I just seriously couldn’t get enough of! I was craving one of my favorite crepes – the “Pepe Le Pesto” – so I had to make my own. I have to say, it turned out pretty darn good! 😉

Serves: 6

Turkey Pesto Crepes

This is a dinner crepe you will want to eat time and time again!

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 3 eggs
  • 2 cups milk
  • 1 teaspoon vanilla
  • 2 tablespoons butter (melted)
  • 1 lb sliced turkey
  • 1 lb shredded Mozzarella cheese
  • 2 Roma tomatoes (diced)
  • 2/3 cup Pesto


  1. Sift together flour and salt. In a large bowl, whisk together sugar, eggs, milk, vanilla, and butter. Slowly whisk in the flour mixture.
  2. Heat a large frying pan on medium-low. Spray pan with cooking spray, and then cover the bottom of the pan with a very thin layer of batter. Tip and turn the pan until it has covered the entire bottom evenly. Brown on one side (it should only take a minute or two) and then flip and brown it on the other side. Spread a thin layer of pesto on each crepe, and then layer each with turkey, cheese, and tomatoes. Fold the crepe in half, and then in half again. Serve hot.
Recipe Type: Main Dish

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