Lay out one crepe on a serving plate, spread with one third of the tomato pesto, then top with another crepe and frost with one third of the basil pesto. Repeat twice more with each filling, and finish with the remaining crepe. Garnish with finely chopped sun-dried tomatoes and basil.
This dish should be served cold, so refrigerate for at least an hour. Cut into wedges to serve. (You can make this using twelve inch crepes, and cut it into six wedges for and entree.)