Crepes with Pesto, Green Beans, and Potatoes 🥔🌿

Name: Crepes with Pesto, Green Beans, and Potatoes 🥔🌿
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 3 medium potatoes; 2 cups cleaned green beans (about 250 grams); 3 tablespoons pesto (about 50 grams); 3.5 ounces feta cheese (about 100 grams); To taste: salt, pepper, olive oil, white vinegar, arugula, and basil; 3 eggs; 2 cups all-purpose flour (about 250 grams); 3 tablespoons melted butter (about 40 grams); 2 cups milk (about 500 ml)

𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳 @piero_balloi

Torino

Savory cone-shaped crepes filled with summer flavors 🌿☀️
Potatoes, green beans, crumbled feta, and fragrant pesto, all wrapped in a golden, light crepe rolled into a cone shape.
A fresh, creative, and super easy idea to make at home!
Perfect for brunch, a unique appetizer, or as finger food for a party 😋

Want to make it vegan? Try crumbled tofu instead of feta!
Or add a few drops of lemon juice or some grated lemon zest for an extra twist!

𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳 @piero_balloi

Torino

Want to make it vegan? Try crumbled tofu instead of feta!
Or add a few drops of lemon juice or some grated lemon zest for an extra twist!

Saved

Ingredients

1 hour

Serves 6 servings

For the filling
3medium potatoes
2 cupscleaned green beans (about 250 grams)
3 tablespoonspesto (about 50 grams)
3.5 ouncesfeta cheese (about 100 grams)
To taste: salt, pepper, olive oil, white vinegar, arugula, and basil
For the crepes
3eggs
2 cupsall-purpose flour (about 250 grams)
3 tablespoonsmelted butter (about 40 grams)
2 cupsmilk (about 500 ml)

Saved

Steps

1 hour

1

Bring a pot of water to a boil with one clove of garlic, a pinch of coarse salt, and a bay leaf (optional). Peel and dice the potatoes.
2

Boil everything for about 10 minutes. Keep an eye on the green beans—they may only need 8 minutes. The important thing is that they're cooked. Meanwhile, make a vinaigrette by mixing 2 parts white vinegar with 1 part olive oil and a pinch of fine salt.
3

For the crepes, place all the ingredients in a blender and blend until smooth. Let the batter rest for at least 20 minutes. Heat a skillet with a little butter and cook the crepes. Make them about 8–9 inches (20–22 cm) in diameter. For a more toasted effect, after cooking all the crepes, heat the skillet over high heat with a bit of oil and butter and briefly toast the crepes (optional).
4

Finish the filling in a large bowl by mixing the finely chopped herbs, feta, pesto, salt, pepper, and vinaigrette. Mix well.
5

Cut the crepes in half and shape them into cones to fill, or make them like stuffed crepes by folding them in half and then into quarters. The important thing is to serve them fresh, not hot, for a light, refreshing meal—perfect for hot July days. Store in the refrigerator for up to 1–2 days, but keep the crepes and filling separate: wrap the crepes in plastic wrap and store the filling in an airtight container.