Crepes with Spinach, Mozzarella, Pesto, and Sun-Dried Tomatoes

Crepes with Spinach, Mozzarella, Pesto, and Sun-Dried Tomatoes

by Whole Note

Make crepe per the instructions on package. Cook until lightly browned on the underside, flip with spatula. While the second side is cooking, add these ingredients on top:

1. Spread crepe with pesto sauce.
2. Add thin layer of shredded mozzarella cheese.
3. Add several strips of julienned sun-dried tomatoes on one half of the crepe (we like the ones in oil with Italian herbs).
4. Place a thick layer of fresh spinach on the same half as the tomatoes.

Fold crepe over on top of the spinach, press down with spatula. Flip crepe over, take up when spinach wilts.