Turkey-Pesto Crêpes

1. 1

   Mix all but 3 tablespoons of 1 package (7 oz.) pesto with 4 cups (about 1 lb.) shredded, skinned cooked turkey and spoon an equal portion of the mixture on a quarter section of each of 8 packaged crepes (9-in.). Top turkey mixture on each crepe with 1 tablespoon shredded jack cheese (you'll need 1 cup total).

2. 2

   Fold crepes in half over filling, then in half again to make a triangle. Set triangles, 3-layer side down, slightly apart in 2 nonstick or lightly oiled 10- by 15-inch pans.

3. 3

   Bake in a 400u00b0 oven until filling is hot in the center and crepe edges are crisp, about 6 minutes; switch pan positions after 3 minutes. Transfer crepes to plates. Dot crepes with remaining pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.