- Step 1
Place mascarpone and 2 tablespoons pesto in a bowl. Season with salt and pepper. Stir to combine.
- Step 2
Preheat oven to 220°C/200°C fan-forced. Place 1 crepe on a flat surface. Spread 1/8 pesto mixture along centre of crepe. Top with 1/8 salmon. Roll up to enclose filling. Place in a 6cm-deep, 20cm x 30cm baking dish. Repeat with remaining crepes, pesto mixture and salmon. Cover with foil. Bake for 10 minutes or until heated through.
- Step 3
Combine remaining pesto with lemon juice. Divide crepes between serving plates. Drizzle with pesto. Serve crepes with mixed salad leaves and lemon wedges.
Gluten-free crepes are available from the freezer section of large supermarkets.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.