Crepes with Kale Pesto Recipe

Name: Crepes with Kale Pesto
Yield: 4 servings
Ingredients: 2 Tbsp Silk Plain Dairy-Free Almond Yogurt Alternative; 1 1/2 cups baby kale; 1/2 cup olive oil; 1/4 tsp salt (or to taste); 1/2 tsp minced garlic; 1 lemon, juiced; 1/4 - 1/2 cup toasted pine nuts; 1/4 cup parsley leaves; 1/4 cup basil, packed (or more to taste); 3 Tbsp canned sundried tomatoes (in oil); 1/2 - 1 tsp crushed red pepper flakes, if desired; 2 1/3 cup Silk Unsweetened Vanilla Almondmilk; 1 1/2 cup all purpose flour; 1/3 cup oil; 3 Tbsp sugar; 3/4 tsp baking powder; 1/2 tsp salt

Ingredients

2 Tbsp Silk Plain Dairy-Free Almond Yogurt Alternative
1 1/2 cups baby kale
1/2 cup olive oil
1/4 tsp salt (or to taste)
1/2 tsp minced garlic
1 lemon, juiced
1/4 - 1/2 cup toasted pine nuts
1/4 cup parsley leaves
1/4 cup basil, packed (or more to taste)
3 Tbsp canned sundried tomatoes (in oil)
1/2 - 1 tsp crushed red pepper flakes, if desired
2 1/3 cup Silk Unsweetened Vanilla Almondmilk
1 1/2 cup all purpose flour
1/3 cup oil
3 Tbsp sugar
3/4 tsp baking powder
1/2 tsp salt

Instructions

Prepare pesto
Combine all pesto ingredients in a food processor until smooth.
Prepare crepes
Combine all crepe ingredients in a blender. Blend until smooth and combined. Add additional Silk if mixture is too thick.
NOTE: This batter can also be made a day in advance.
Heat a 10-inch nonstick skillet over medium heat with oil. Pour 1/4 cup batter into heated pan, turning and tilting skillet to coat the bottom evenly.
Flip once the crepe seems to be cooked and set on top, and the edges lift from the sides of the pan (about one to two minutes).
Cook second side until bottom is firm, has golden brown spots and edges are crisp, 30 to 45 seconds. Transfer to a plate and cover.
Repeat with remaining batter, brushing pan lightly with oil every 2 or 3 crepes, or as needed. Stack crepes and keep covered to prevent them from drying out and cracking.
NOTE: If batter is too thick and does not spread evenly to edges of pan, whisk in more milk gradually, 1 Tbsp at a time, until desired consistency is reached.
Stuff crepes with pesto filling and serve immediately.