It’s a little bit French.
It’s a little bit Mediterranean.
It’s a whole lot of nommy!
The hubby and I are enjoying each and every bite of the many ways we have discovered to devour our ginormous batch of broccoli pesto.
Seriously, the stuff is amazing.
Pressed for time? I’ve become a big fan of simply enjoying the pesto atop scrambled eggs with veggies. Super quick, super healthy, and super nommy!
For those feeling a bit more lavish, follow me. This recipe is just for you!
Mushroom and Onion Buckwheat Crêpes with Broccoli Pesto
(Serves 4)
Ingredients:
- 1 T virgin coconut oil
- 8 oz. mushrooms, sliced
- 1 large red onion, peeled and diced
- Sea salt, according to taste
- 1/2 tsp. all-purpose seasoning (e.g. Mrs. Dash)
- Broccoli Pesto (several tablespoons, according to taste)
- 1/2 cup Parmesan cheese, shredded (or substitute with your favorite cheese!)
- 1 large tomato, diced
- 1 batch of Buckwheat Crêpes
Heat the coconut oil in a skillet over medium-high heat. Add the onions, mushrooms, and spices to the pan and sauté until the vegetables are tender.
Meanwhile, spread the inside of each crêpe with broccoli pesto. Sprinkle the cheese evenly atop the pesto for each serving.
Fill the crêpes with the vegetable mixture.
Garnish with a dollop of pesto and diced tomato.
Voilà!
Craving a little beef instead? You might want to try these Beef Burgundy Buckwheat Crêpes.
What’s your favorite way to fill a crêpe??
Special Price! - Virgin Coconut Oil, Gold Label - 2 pints - Buy 1 Get 1 FREE!
