Crepes with Pesto: Testaroli al Pesto - flour

Method

• To make the crepes: Using a fork, stir enough water, about 1/3 cup, into the flour to form a thick paste.
• Continue mixing with the fork until all clumps have disappeared and the blend is homogenous.
• Mix in salt to taste.
• Heat a 6-inch, non-stick omelet pan over high heat.
• Grease lightly with a little extra-virgin olive oil, and add a small ladleful (2 tablespoons) of the crepe batter to the hot pan.
• Immediately swirl the pan to coat bottom with batter, and cook until crepe loosens from side of skillet and underside is pale golden, about 3 minutes.
• Ideally, you want the crepe to be an even color on both sides.
• Remove the crepe from the pan and leave on a plate, covered with waxed paper.
• Repeat with the remaining batter, re-greasing the pan when needed, until all the batter has been used, adding each new crepe to the pile beneath the paper towel.
• Set the crepes aside to cool.
• In the bowl of a food processor, combine the basil, pine nuts, garlic, and 2 teaspoons pecorino.
• Pulse gently, just until roughly chopped.
• Pour in the olive oil bit by bit as you continue to pulse the basil and cheese mixture.
• When enough oil is in the bowl to make the ingredients pulse smoothly, pulse continually until all the oil has been added and the mixture is smooth and homogenous.
• Season, to taste, with salt.
• Transfer to a large bowl.
• Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.
• When the crepes are completely cool, use a sharp knife to slice each crepe into thin fettucine-like strips, about 1/2-inch each.
• Drop the crepe into the boiling water just like you would dried pasta.
• Remove after 45 seconds.
• Drain well.
• Divide the "pasta" equally among 4 serving bowls.
• Top with pesto as desired and the remaining pecorino.
• Serve immediately.