Salmon Crepes with Creamy Sage Pesto Dinner should never be boring, so switch things up with our recipe for Salmon Crepes with Creamy Sage Pesto. Create the creamy pesto by combining sage, almonds, garlic cloves, lemon zest, and cheese with other base ingredients, then drizzle it over savory salmon crepes. 4 Servings 45 minutesPrep Time 25 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 cup milk 2 large eggs 2 tablespoons water 1/2 cup all-purpose flour 2 tablespoons unsalted butter,, melted, plus additional for coating pan 1 cup fresh sage leaves,, divided 2 tablespoons whole almonds 6 cloves garlic, chopped divided 1/2 cup grated Parmesan cheese,, divided Zest and juice from 1/2 lemon 1/3 cup Bertolli® Olive Oil Light Taste, , divided 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 8 ounces salmon fillets 1 medium yellow onion,, finely chopped 1 medium tomato,, finely chopped 1/2 cup asparagus tips 2 tablespoons small capers 2 tablespoons chopped fresh parsley 1 jar (15 ounces) Bertolli® Alfredo with Aged Parmesan Cheese Sauce 1/3 cup dry white wine or chicken broth Directions Step 1: Heat oven to 200°F. Step 2: Process milk, eggs, water, flour, 2 tablespoons melted butter and 2 tablespoons chopped sage leaves in blender or food processor at high speed 1 min. or until blended. Remove from blender, cover, and refrigerate at least 30 min. Step 3: Process remaining sage, almonds, 3 cloves garlic, 1/4 cup cheese, lemon zest and juice, 1/4 cup oil, salt and pepper in same blender or food processor until well blended, adding additional oil, 1 tablespoon at a time, if needed; set aside. Step 4: Heat 8-inch skillet lightly brushed with melted butter on medium heat. Add ¼ cup crepe batter, tilting skillet to completely coat bottom. Cook 20 seconds or until lightly browned on bottom. Flip crepe over and cook 30 seconds or until set. Remove from skillet to baking sheet. Continue cooking crepes, placing parchment or foil between each on baking sheet. Keep warm in oven. Step 5: Heat 1 tablespoon oil in large nonstick skillet on medium-high heat. Cook salmon 4 min. on each side or until fish flakes easily with fork. Remove from skillet and flake with fork. Set aside. Step 6: Heat remaining oil in same skillet on medium-high heat; add onions. Cook 4 min. or until tender, stirring occasionally. Stir in tomatoes, asparagus, remaining garlic and flaked salmon. Cook and stir 3 min. or until heated through. Remove from heat. Stir in remaining ¼ cup cheese, capers and parsley. Season with additional salt and pepper, if desired. Step 7: Combine sauce, wine and sage-almond pesto in medium saucepan. Bring to boil on medium heat. Simmer on low heat 4 min., stirring occasionally. Step 8: Arrange crepes on clean surface. Spread a small amount of sauce mixture onto each crepe. Top with salmon mixture. Roll up gently. Arrange crepes on serving dish. Top with remaining sauce mixture. Garnish with additional Parmesan and chopped parsley, if desired. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
