Blend or whisk together the milk, pesto, flour, and egg to make a
batter then oil the crepe pan or heavy-bottom skillet, then wipe
away any excess oil, then place over medium heat
Ladle approximately 1/3-1/2 cup of batter, swirling instantly to
gain paper-thin crepe
Once the top becomes dry and the edges lift away, flip it over for
30 seconds to cook the other side
Layer the pancakes between pieces of baking parchment/wax
paper, and lay a slice of ham on each one and roll into triangles
Serving
Suggestions
Makes 5
Originally Submitted
6/9/2009
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