Crepes with Kale Pesto

Crepes with Kale Pesto

From the Silk test kitchen

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Total Time
30 min

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  • 2 Tbsp Silk Plain Dairy-Free Almond Yogurt Alternative
  • 1 1/2 cups baby kale
  • 1/2 cup olive oil
  • 1/4 tsp salt (or to taste)
  • 1/2 tsp minced garlic
  • 1 lemon, juiced
  • 1/4 - 1/2 cup toasted pine nuts
  • 1/4 cup parsley leaves
  • 1/4 cup basil, packed (or more to taste)
  • 3 Tbsp canned sundried tomatoes (in oil)
  • 1/2 - 1 tsp crushed red pepper flakes, if desired


  • 2 1/3 cup Silk Unsweetened Vanilla Almondmilk
  • 1 1/2 cup all purpose flour
  • 1/3 cup oil
  • 3 Tbsp sugar
  • 3/4 tsp baking powder
  • 1/2 tsp salt

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  • Prepare pesto
  • Combine all pesto ingredients in a food processor until smooth. 
  • Prepare crepes
  • Combine all crepe ingredients in a blender. Blend until smooth and combined. Add additional Silk if mixture is too thick.
  • NOTE: This batter can also be made a day in advance.
  • Heat a 10-inch nonstick skillet over medium heat with oil. Pour 1/4 cup batter into heated pan, turning and tilting skillet to coat the bottom evenly.
  • Flip once the crepe seems to be cooked and set on top, and the edges lift from the sides of the pan (about one to two minutes).
  • Cook second side until bottom is firm, has golden brown spots and edges are crisp, 30 to 45 seconds. Transfer to a plate and cover.
  • Repeat with remaining batter, brushing pan lightly with oil every 2 or 3 crepes, or as needed. Stack crepes and keep covered to prevent them from drying out and cracking.
  • NOTE: If batter is too thick and does not spread evenly to edges of pan, whisk in more milk gradually, 1 Tbsp at a time, until desired consistency is reached.
  • Stuff crepes with pesto filling and serve immediately.