Sunset OCTOBER 2005
Spread about 1 tablespoon purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 cup shredded cooked chicken, 2 tablespoons thinly sliced canned peeled roasted red peppers, and 2 tablespoons shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
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