Crepes have always been a favorite of mine although mostly for dessert. Sweet crepes filled with chocolate or even better Nutella {!!} and fresh berries are my weakness and I craved them big time during my pregnancy. Unfortunately, I had to watch my sugar towards the end so I painfully cut my beloved crepes out of my diet. Luckily my local coffee shop and fro yo hangout, SwirlBerry, makes some delish savory crepes too and I was soon hooked on the Turkey Pesto Crepe. It’s simple, with only a few ingredients, but hearty and filling and good for you too! Even better they have a location in our local hospital so after my checkups I could stop by and pick up a Turkey Pesto Crepe for lunch! Now that baby Stella is here and I don’t get out as much, I decided it was time I made these tasty crepes at home.

I don’t have a fancy crepe griddle maker like SwirlBerry and getting the hang of making the perfect, thin crepe can be frustrating. So I bought packaged crepes at my local grocery store and {another time saver} also picked up some jarred pesto. Add some fresh spinach, cheese, and sliced turkey and this crepe is assembled and cooked in just a few minutes!

Want to make your own savory crepes? Use my recipe here and omit the vanilla and sugar!

SwirlBerry’s sweet Nutella and Berry Crepe and the savory Turkey Pesto Crepe.

I could eat these every day!

Print Recipe

Turkey Pesto Crepe

Makes 1 crepe

Ingredients

1 premade crepe {I used a 9 inch} or use my recipe here
3 slices deli thin turkey
1/3 cup shredded Swiss cheese
2 tbsp premade Pesto sauce
1/2 cup fresh baby spinach leaves {about a handful}

Instructions

Heat a non stick skillet or griddle over medium heat.
Add premade crepe to pan and spread a generous scoop or two of pesto sauce all over crepe.
Top with shredded cheese, sprinkling all over.
Now add spinach leaves and 3 slices of turkey.
Cook for about 2-3 minutes, you just want to heat enough to warm the meat and melt the cheese.
Fold crepe over or roll it and slide on a plate.
Serve warm and enjoy!