Spring is here! when I moved to US, people would tell me that winters are really boring and now I can also relate to that thing. I am so happy when I can see some sunlight and some spring love in the form of tulips. So I dedicate these crepes to spring and summer season. I have always used leftover gol-gappa water which is made from mint to use it up and make crispy fried or baked flatbreads or puri's as we call them. They are like tortilla chips. So, I thought that I can use basil pesto to make crepes. We love basil like Italians! I always make basil pesto sandwiches for picnics or trips. And, I am sure this application of basil pesto or rather any type of pesto (I am referring arugula, asparagus ) would brighten up your summer mornings with these tasty crepes. For the filling I like some mozzarella, tomatoes, and roasted red pepper. There are so many other options you can try asparagus, mushrooms, any other cheese. —Devangi Raval
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