Yield
Makes 4 servings

How to Make It

Step 1

Mix all but 3 tablespoons of 1 package (7 oz.) pesto with 4 cups (about 1 lb.) shredded, skinned cooked turkey and spoon an equal portion of the mixture on a quarter section of each of 8 packaged crêpes (9-in.). Top turkey mixture on each crêpe with 1 tablespoon shredded jack cheese (you'll need 1 cup total).

Step 2

Fold crêpes in half over filling, then in half again to make a triangle. Set triangles, 3-layer side down, slightly apart in 2 nonstick or lightly oiled 10- by 15-inch pans.

Step 3

Bake in a 400º oven until filling is hot in the center and crêpe edges are crisp, about 6 minutes; switch pan positions after 3 minutes. Transfer crêpes to plates. Dot crêpes with remaining pesto.

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