Gluten-free crepes with tomato pesto & cheddar

Savor the delectable fusion of gluten-free crepes, zesty tomato pesto, and rich cheddar cheese in this mouthwatering culinary creation.

Ingredients:

• 1 large egg
• ½ cup low-fat milk
• ½ cup oat flour (see Tip)
• 1 tablespoon melted butter
• ¼ teaspoon salt, divided
• ¼ cup prepared sun-dried tomato pesto
• 1 cup shredded sharp Cheddar cheese
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• ¼ teaspoon ground pepper
• 4 cups mixed salad greens

Instructions:

1. Place a baking sheet in the oven and preheat to 200°F.
2. Combine egg, milk, oat flour, butter, and a pinch of salt in a medium bowl and mix until well blended.
3. Spray a medium nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup of the batter into the skillet, tilting it to spread the batter evenly. Cook until the top sets and feels dry to the touch, approximately 2 minutes. Flip the crepe and spread 1 tablespoon of pesto on one half. Sprinkle 1/4 cup of cheese on top. Fold the empty half over the filling and continue cooking, flipping once, until the cheese melts and the crepe becomes golden brown, around 2 minutes. Keep warm in the oven and repeat the process with the rest of the batter, pesto, and cheese, greasing the skillet with cooking spray each time.
4. Mix oil, lemon juice, pepper, and the remaining pinch of salt in a large bowl. Add greens and toss until coated. Serve the crepes alongside the greens.

Summary:

• Calories: 1260 kcal
• Fat: 91 g
• Protein: 52 g
• Carbs: 59 g
• Potassium: 853 mg
• Magnesium: 151 mg