Crespelle with Pesto and Green Beans

Pesto crespelle with green beans are a delicious variant of the classic crespelle, a sort of Italian crêpe that can be stuffed in multiple ways. In this case, the crespelle are enriched with tasty Genoese pesto and green beans, a version that embraces the flavors of Liguria.

Ingredients

• 250 ml of milk
• 100 g of flour
• 2 eggs
• Salt to taste
• Olive oil or butter to taste (for greasing the pan)
• 200 g of green beans
• 100 g of Genoese pesto (made with basil, pine nuts, garlic, Parmesan, pecorino, and extra virgin olive oil)
• Parmesan cheese, grated, to taste
• Salt and pepper to taste

Preparation

1. Start by preparing the batter for the crespelle by mixing the flour with the eggs, milk, and a pinch of salt until you obtain a smooth mixture. Let the batter rest for about 30 minutes.
2. Meanwhile, clean and cut the green beans into pieces and boil them in salted water for about 10 minutes, or until they are tender but still crunchy. Drain them and set them aside.
3. Heat a non-stick pan and lightly grease it with olive oil or butter. Pour a ladle of batter into the hot pan, spreading it evenly to form a thin crespella.
4. Cook the crespella until the edges start to peel away from the pan, then flip it over and cook for a few more seconds. Continue until all the batter is used up, stacking the crespelle on a plate.
5. Once all the crespelle are ready, spread some Genoese pesto on each one, add some green beans and sprinkle with grated Parmesan.
6. Roll up or fold the crespelle like a wallet and place them in a buttered baking dish.
7. (Optional) You can sprinkle the crespelle with additional Parmesan and put the baking dish in the oven to gratinate for a few minutes, until the cheese is melted and slightly golden.
8. Serve the pesto and green bean crespelle hot or at room temperature, as you like.

Fun Fact

Crespelle are an Italian version of French crêpes and can be sweet or savory. This particular recipe, with pesto and green beans, is a tribute to the colors and flavors typical of Liguria, where pesto is one of the most renowned and beloved preparations.