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.

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5 Responses to “Turkey Pesto Crepes”

  1. Found this recipe for crepes and decided to give it a try. I warmed the milk and butter in a small pot. Let it sit for about 30 minutes or so. Came out perfectly! The first few didn’t even last long enough for me to add any fillings to. Had some little hands steal them right off the plate. :)

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