Crêpes with Pesto

Place the flour and salt in a large bowl. Make a hollow and break the eggs into this. Mix together, gradually adding the milk, then stir in 4 tablespoons of Carli Pure Olive Oil. Allow the batter mixture to rest for 30 mins. For each crêpe, heat a little Carli Pure Olive Oil in a frying pan and add a ladle of the batter mixture. Cook each crêpe for 1 min on each side and then place it on a dish. Cook the green beans in boiling water and then drain.

Fill the crêpes with the Carli Pesto Sauce and green beans. Roll up each pancake and place on a baking tray, pouring the rest of the Carli Pesto Sauce over them. Cook for 5 mins in an oven preheated to 350° F.