Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour, 1 cup (125 g)
- Whole milk, 1 1/2 cups (360 ml)
- Large eggs, 3
- Unsalted butter (melted), 2 tbsp (28 g), plus 1 tsp for the pan
- Kosher salt, 1/2 tsp
- Basil pesto, 1/2 cup (120 g)
- Fresh mozzarella, 12 oz (340 g), sliced
- Ripe tomatoes, 2 medium (about 12 oz / 340 g), sliced
- Balsamic glaze, 1/4 cup (60 ml)
- Fresh basil leaves, 1/2 cup loosely packed, torn
- Black pepper, 1/4 tsp
Do This
- 1. Whisk flour, milk, eggs, melted butter, and salt until smooth; rest 20 minutes.
- 2. Cook thin crepes in a lightly buttered 10-inch nonstick skillet: 60–75 seconds per side.
- 3. Preheat oven to 375°F (190°C). Slice mozzarella and tomatoes; pat tomatoes dry.
- 4. Spread 1–2 tbsp pesto on each crepe, add mozzarella + tomatoes, season with pepper.
- 5. Fold crepes and bake 6–8 minutes, until mozzarella is melted.
- 6. Drizzle balsamic glaze and top with torn basil; serve warm.
Why You’ll Love This Recipe
- Big Caprese flavors (basil, mozzarella, tomato, balsamic) in a fun, handheld crepe format.
- Great for brunch, lunch, or an easy dinner that still feels special.
- Oven-warming melts the cheese evenly and makes serving a crowd much easier.
- Flexible: use store-bought pesto, swap cheeses, or add protein with almost no extra work.
Grocery List
- Produce: 2 medium ripe tomatoes; 1 bunch fresh basil (you’ll use about 1/2 cup leaves)
- Dairy: Whole milk; unsalted butter; 12 oz fresh mozzarella
- Pantry: All-purpose flour; kosher salt; black pepper; basil pesto; balsamic glaze
Full Ingredients
Crepes (makes 6)
- All-purpose flour: 1 cup (125 g)
- Whole milk: 1 1/2 cups (360 ml)
- Large eggs: 3
- Unsalted butter, melted: 2 tbsp (28 g)
- Kosher salt: 1/2 tsp
- Unsalted butter for the pan: 1 tsp (5 g), plus more as needed
Caprese Filling
- Basil pesto: 1/2 cup (120 g)
- Fresh mozzarella: 12 oz (340 g), sliced 1/4-inch (6 mm) thick
- Ripe tomatoes: 2 medium (about 12 oz / 340 g), sliced 1/4-inch (6 mm) thick
- Black pepper: 1/4 tsp (or to taste)
To Finish
- Balsamic glaze: 1/4 cup (60 ml), plus more to taste
- Fresh basil leaves: 1/2 cup loosely packed, torn
Step-by-Step Instructions
Step 1: Make the crepe batter
In a medium bowl, whisk together 1 cup (125 g) flour and 1/2 tsp kosher salt. Add 1 1/2 cups (360 ml) milk and whisk until mostly smooth.
Add the 3 eggs and whisk until fully combined, then whisk in the 2 tbsp (28 g) melted butter. Keep whisking until the batter looks silky and pourable (a few tiny lumps are fine).
Step 2: Rest the batter for better texture
Let the batter rest for 20 minutes at room temperature. This helps the flour hydrate so your crepes cook up tender and flexible instead of chewy.
If you’re prepping ahead, cover and refrigerate the batter for up to 24 hours. Whisk briefly before cooking.
Step 3: Cook the crepes
Heat a 10-inch nonstick skillet over medium heat for 2 minutes. Lightly butter the pan with a small dab of the 1 tsp butter.
Pour in 1/3 cup (80 ml) batter, immediately swirling the pan to coat the bottom in a thin layer. Cook until the top looks set and the edges lift easily, about 60–75 seconds.
Flip and cook the second side for 20–30 seconds. Slide onto a plate. Repeat with remaining batter, buttering the pan lightly as needed. You should get 6 crepes.
Step 4: Preheat the oven and prep the Caprese filling
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Slice the mozzarella and tomatoes to about 1/4-inch (6 mm) thick. Lay the tomato slices on paper towels and gently blot the tops dry. This small step helps keep your crepes from getting watery.
Step 5: Assemble the crepes with pesto, mozzarella, and tomato
Lay a crepe flat. Spread 1 to 2 tbsp pesto evenly over half the crepe (use a thin layer so it doesn’t overpower).
Layer on mozzarella slices (about 2 oz per crepe) and tomato slices (a single overlapping layer). Sprinkle with a pinch of the black pepper.
Fold the crepe in half, then fold again into a triangle (or roll it up—either works). Place on the prepared baking sheet. Repeat with remaining crepes.
Step 6: Warm until melty
Bake at 375°F (190°C) for 6–8 minutes, just until the mozzarella is softened and starting to melt. (You’re not trying to fully brown the crepes—just warm and melty.)
Step 7: Finish with balsamic glaze and fresh basil
Transfer warm crepes to plates or a serving platter. Drizzle each with balsamic glaze (about 1–2 tsp per crepe, or to taste).
Top with a few torn basil leaves and serve right away while the cheese is stretchy and warm.
Pro Tips
- Blot the tomatoes: Tomatoes release moisture as they warm. Patting them dry keeps the filling bright and prevents soggy crepes.
- Use thin mozzarella slices: Slices about 1/4-inch melt quickly in the short oven warm-up without overcooking the crepe.
- Keep crepes tender: Stack cooked crepes on a plate as you go. The steam keeps them pliable for folding.
- Adjust pesto intensity: Some pestos are saltier or more garlicky. Start with 1 tbsp per crepe, taste, then add more if you want it punchier.
- For serving a crowd: Assemble all crepes, bake together, then drizzle glaze and basil right before bringing them to the table.
Variations
- Prosciutto Caprese crepes: Add 1 thin slice prosciutto per crepe before folding. Bake as directed.
- Arugula finish: Add a small handful of baby arugula to each crepe after baking for a peppery contrast.
- Roasted tomato version: Swap fresh slices for roasted cherry tomatoes (roast at 400°F / 205°C for 20 minutes) to deepen sweetness and reduce moisture.
Storage & Make-Ahead
Make ahead: Crepe batter can be made and refrigerated for up to 24 hours. Cooked crepes can be stacked with parchment between them, wrapped well, and refrigerated for up to 3 days.
Storing leftovers: Fully assembled crepes are best fresh, but leftovers can be stored airtight in the refrigerator for up to 2 days. Rewarm on a baking sheet at 350°F (175°C) for 8–10 minutes or until heated through.
Freezing crepes: Freeze cooked (unfilled) crepes with parchment between them in a freezer bag for up to 2 months. Thaw overnight in the fridge before filling and baking.
Nutrition (per serving)
Approximate per serving (1 filled crepe, based on 6 crepes total): 520 calories, 26 g protein, 32 g fat, 33 g carbohydrates, 2 g fiber, 7 g sugar, 980 mg sodium. Values vary by pesto, mozzarella, and tomato size.
