Salmon Crepes with Creamy Pesto

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  • Featuring
    Bertolli® Alfredo Sauce
    A classic Italian favorite made with fresh cream and aged Parmesan.

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  • To remove strong odors like fish, garlic and onion from your hands, cut a lemon in half and rub it over your skin.

Chef's Table > shellfish and seafood

The creamy sauce — featuring the flavors of sage, savory Parmesan cheese, aromatic garlic and Bertolli® Alfredo Sauce — perfectly finishes this dish.
Chrystal & Amir
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  • Serves 4
  • |
  • prep time: 15 minutes
  • |
  • cook time: 30 minutes
  • Crepes
  • 2 large eggs
  • 1 cup milk
  • 2 Tbsp. water
  • ¼ cup flour
  • 2 Tbsp. unsalted butter, melted, plus more for coating the pan
  • Pinch of salt
  • 2 Tbsp. fresh sage leaves, minced
  • Sauce
  • 1 bundle sage leaves (approximately 3/4 to 1 cup)
  • 1/8 cup raw almonds
  • 3 cloves garlic
  • 1/4 cup Parmesan cheese, shredded
  • Juice and zest of 1/2 a lemon
  • 1/4 cup olive oil
  • 1 tsp. coarse salt
  • 1/2 tsp. black pepper
  • 1/3 cup white wine
  • 1 jar Bertolli® Alfredo Sauce
  • Filling
  • 2 Tbsp. olive oil, divided
  • 8 ounces salmon fillets
  • 1 medium tomato, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsp. capers, chopped
  • 1/2 cup asparagus tops
  • 1/4 cup Parmesan cheese, shredded
  • 2 Tbsp. fresh parsley, chopped
  • Salt and pepper, to taste
1. Preheat the oven to 200 degrees.

2. For the batter, combine all the ingredients in a blender until well mixed. Transfer to an air-tight container and refrigerate for at least 30 minutes.

3. As batter cools, place all ingredients for the pesto, except the Bertolli® Alfredo Sauce, in a food processor until a thick, uniform paste forms. (Add more olive oil 1 tablespoon at a time if needed to help form the pesto.) Set aside.

4. When batter is ready, heat a non-stick, shallow skillet over medium-high heat. Coat the pan with extra butter. When the pan is hot enough, use a ladle or measuring cup to pour about ¼ cup of batter onto the pan, swirling the pan to cover it evenly. Cook until edges begin to brown, about 15-20 seconds. Gently flip with a flat spatula and cook the other side for an additional 10-15 seconds. Remove from pan, place on a flat cookie sheet and keep warm in the oven, covering each crepe with a small sheet of aluminum foil or parchment paper.

5. For the salmon filling, pan fry the salmon fillets in a tablespoon of olive oil over medium-high heat until fully cooked, about 4 minutes on each side. Remove salmon and flake the salmon flesh into small pieces with two forks. Set aside.

6. In the same pan, add the remaining tablespoon and cook the onions for about 2-4 minutes or until they begin to turn lightly translucent. Stir in the garlic, tomatoes, asparagus heads, and cooked salmon flakes. Cook for an additional 3-4 minutes. Remove from the heat and stir in parmesan, capers, parsley and salt and pepper to taste, if desired.

7. In a small saucepan, heat Bertolli® Alfredo Sauce over medium-low heat. Whisk in wine and pesto until well incorporated. Let simmer for 4-6 minutes over low heat or until heated through.

8. To assemble the crepes, spread a spoonful of sauce over the surface and then top with salmon filling in a single line. Roll or fold the crepe to close. Spoon more sauce over the crepe and garish with additional parsley and Parmesan, if desired.