Serves: 8
Total Calories: 353
Crepes: Blend all ingredients in blender for 1 minute and then let stand for 1 hour in fridge. Make crepes in a crepe or omelet pan. Heat pan and brush lightly with oil pour in 1/4 cup crepe batter and rotate pan to cover bottom. Cook until very lightly colored on one side, turn with spatula and cook on other side. As crepes are done, stack them on top of each other and wrap in aluminum foil. They keep well in the fridge for a day or two and also freeze well. Defrost overnight before using. Make the crepes ahead of time.
Filling: Saute sliced mushrooms in olive oil and add sliced scallions. Cool. Saute shredded zucchini in vegetable oil. Cool. Combine cooked vegetables, diced ham, crumbled feta cheese, and 1 cup bechamel sauce (below).
Bechamel Sauce: Melt butter in saucepan over medium heat and add flour and cook for a minute or two. Off heat, gradually whisk in milk. Place back on heat and whisk until thickened. Whisk in cheddar or swiss cheese. Add salt and pepper. Use one cup of sauce for the crepe filling and one cup for the pesto sauce.
Assemble and Bake Crepes:
When ready to serve, fill each crepe with 2-3 tablespoons of filling, roll and place with seam side down on Teflon-coated baking pan. Bake in preheated 400 degree oven for 10 minutes. Remove to serving plate, spoon pesto sauce over and serve.
Pesto Sauce: Make pesto with your favorite recipe. It can be used either fresh or frozen. Keep 1 cup of bechamel sauce with cheese warm in a double boiler and if too thick thin with a few tablespoons of milk or cream. Shortly before serving, add 2 tablespoons of pesto to the sauce. Adjust to taste and if necessary, add more pesto.
Everything can be made the day before and assembled for breakfast or brunch.
This Breakfast Crepes with Pesto Sauce recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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