- Prep time 15 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In large bowl, combine flour, oregano, garlic powder and salt. Make well in centre of mixture and gradually add 1 1/2 cups water, whisking constantly, until smooth batter forms. Stir in oil.
Heat 8-inch greased skillet over medium heat. Pour scant 1/3 cup batter into centre of skillet, tilting and swirling to coat bottom. Cook until set and edge is golden brown, about 2 minutes. Flip and continue cooking for 1 minute. Transfer to plate; cover to keep warm.
Repeat with remaining batter, brushing skillet lightly with oil if necessary. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month.)
Divide crêpes among plates. Top with artichokes, sun-dried tomatoes, olives, pine nuts and microgreens. Drizzle with Basil Pesto.
Basil Pesto
In food processor, pulse 1 cup fresh basil and 2 cloves garlic until basil is finely chopped. Add 1/3 cup olive oil in thin stream, stirring until mixture is smooth. Season with salt and pepper. Makes about 1/2 cup. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month.)
Nutritional facts PER SERVING (WITH 1 TBSP BASIL PESTO): about
- Iron 3.7 mg
- Fibre 7 g
- Sodium 500 mg
- Sugars 4 g
- Protein 11 g
- Calories 360
- Total fat 23 g
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 29 g
