• New Grains Gluten-Free Crepe Mix (21 oz.)
  • 3 cups milk or milk substitute
  • 4 eggs or egg substitute
  • 1 tbsp oil
  • 1 tsp vanilla
  • Pesto
  • Cherry tomatoes, halved
  • Mozzarella cheese, bite-sized chunks


Make Crepe batter according to package directions.
Heat pan, ladle 1/4 cup crepe batter into pan. Once batter looks dry, flip to cook other side. Cover half the crepe with 1-2 Tbsp pesto, top with cheese chunks and tomatoes. Allow cheese to melt. Once crepe is cooked, fold the crepe in half and serve.

Credit to Carly Wood with for this recipe!