Testaroli with Pesto

How to make testaroli, Italian crepes, Italian pancake, Testaroli with pesto recipe, Testaroli with pesto

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Italian boiled crepes with homemade pesto sauce


  • 10 oz (about 2 cups) all purpose flour
  • 20 oz (about 2 1/2 cups) water
  • 1 tsp sea salt
  • 1/4 tsp baking powder
  • canola or vegetable oil
  • Pesto Sauce – I used about 3/4 of a cup to serve 3
  • Shredded Parmesan cheese for garnish


  • Preheat a cast iron pan in the oven to 525°
  • While the pan is heating make the batter
  • Whisk together the flour, baking powder and salt.
  • Slowly add the water, a little at a time until you have a smooth batter with no lumps.
  • Let sit for about 20 minutes to rest.
  • Remove the pan from the oven and set over medium high heat.
  • Add a small amount of oil to the pan and spread to coat
  • Pour/ladle a thin coat of the batter into the pan to cover the bottom.
  • Let cook until small bubbles form. About 2 – 3 minutes
  • Flip the crepe and let cook on the over side to crisp up
  • Remove from the pan to a wire rack to cool.
  • Repeat until all the batter is used, re-oiling when necessary.
  • Do not pile the crepes on top of one another.
  • Bring a large pot of salted water to a boil
  • While the water is heating cut the crepes; first into strips, then into diamonds.
  • When the water reaches a full, rolling boil add the crepe pieces and then turn off the heat.
  • Immediately drain the pot into a strainer.
  • Add the testaroli to a bowl with half of the pesto in the bottom
  • Gently toss the pasta adding the additional pesto until coated.
  • Serve with shredded Parmesan


Prep time includes the time to make the pesto