Have you ever had a savory crepe? Um, they are awesome. No, really. They are so delicate and delicious. This recipe for baked caprese crepes actually came about because of a bad mood. Ok, not a bad mood, but dread. Ha, doesn’t that sound so much more delightful? Here’s the deal, I don’t mind winter. I love warm sweaters, leggins, boots, warm soups and beautiful holidays, BUT I hate being cold. I live in Utah. Cold exists for 9 months of the year. Or at least close to it. I was seriously starting to dread that all of our herbs were dying=no fresh herbs constantly at my disposal, the sun was heading to bed earlier, and the gardens were slowly evaporating. *Sigh*. Now are we getting a better picture about what I really don’t like about winter? Nothing is very fresh anymore. I looooove summer foods. LOVE them. I love how much easier it is to eat fresh and healthy.

(I know this is about to sound like an advertisement, but this is truly how I feel…)

And then I discovered, Gourmet Garden. Ok, stop, I know how silly I sound, but I’m serious. I have officially become obsessed, and just wait for it, I actually started using them before I used all of my fresh herbs. OH WHAT? Blasphemy you say? Nope. Not at all, cause guess what? Our basil didn’t grow this year.Yup, it kinda screwed me over and died. So, my darling friend, Jennifer has been supplying me with a ton of her own basil. Which has been fantastic, and now that we are heading into cooler months I don’t have to worry about paying an arm and leg at the store for fresh herbs.

Gourmet Garden is fresh herbs that you can use year round. You use them equal to that of fresh unlike dry that you have to adjust your measurement. They also taste fantastic. I was completely shocked to realize that ALL of their products are wonderful and they are the perfect way to eat fresh year round. In fact, the ginger is a life saver. Love not needing to peel and chop the ginger myself.

Here’s a whole list of their products and then we can get to the giveaway and the recipe.

Chili Pepper
Italian Herbs
Lemon Grass (How fantastic is this one?!)
Fresh Blends Mediterranean
Fresh Blends Poultry
Fresh Blends Steak
Fresh Blends Thai
Fresh Blends Moroccan
Fresh Blends Mexican
Garlic Chunks

This recipe could look intimidating since you have to roll each crepe, but do not worry about it. I promise that it’s really not that difficult, AND you can totally make the sauce days ahead of time. You could even make a ton and freeze it for later. The crepes have a hint of basil, are stuffed full of a delicious cheese combo and are covered in the yummiest roasted tomato sauce. Trust me, you need this in your life.

Free Gourmet Garden Cooler Full of Product

Oh, you’d like some for yourself? No worries. I’ve got ya covered.
One lucky winner will receive on cooler full of Gourmet Garden Product
Entries must be received by October 9th, winner announced the 10th. Winner must respond within 48 hours or a new winner is selected.

To Enter
Please tell me your favorite dish using Fresh Herbs

Extra Entries
Please leave a separate comment for each

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Can Crepes Be Frozen?

To freeze crepes, layer them with wax paper or paper towels.

Place in freezer bag and freeze for up to 2 months.

Thaw in refrigerator and heat in microwave.

What Is Caprese?

Caprese refers to a salad made with fresh mozzarella, tomatoes, and basil.

Do Tomatoes Have Vitamin C?

Tomatoes are an excellent source of Vitamin C.

Baked Caprese Crepes

Baked Caprese Crepes

No ratings yet
Servings: 1 recipe
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes


The crepes have a hint of basil, are stuffed full of a delicious cheese combo and are covered in the yummiest roasted tomato sauce. Trust me, you need this in your life.


  • Fresh Mozarella
  • Fontina Cheese
  • Parmesan Cheese

Savory Crepes

  • 6 Large Eggs
  • 4 teaspoons Gourmet Gardens Basil
  • 2 Tablespoons Greek Yogurt
  • 2 Tablespoons Butter, Unsalted, melted
  • 1/3 Cup Milk
  • 1/2 Cup Flour
  • 1/2 teaspoon Sea Salt
  • Fresh Cracked Black Pepper

Roasted Tomato Sauce

  • 6 Large Tomatoes, quartered
  • Olive Oil
  • Kosher Salt
  • Pepper
  • 2 Cloves Garlic
  • 2 Tablespoons Oil from tomatoes, plus juice (these are basically the pan drippings from roasting the tomatoes)
  • 2 Tablespoons Dried Onions
  • 1 teaspoon Oregano
  • 1 teaspoon Kosher Salt
  • Fresh Black Pepper
  • 2 Bay Leaves
  • 1 Large Carrot, grated



  • In a medium bowl, whisk together the eggs, basil, yogurt, butter and milk.
    6 Large Eggs, 4 teaspoons Gourmet Gardens Basil, 2 Tablespoons Greek Yogurt, 2 Tablespoons Butter, 1/3 Cup Milk
  • Add the flour, salt and pepper, and whisk until smooth.
    1/2 Cup Flour, 1/2 teaspoon Sea Salt, Fresh Cracked Black Pepper
  • Set aside.

Roasted Tomato Sauce

  • Heat the oven to 400 degrees.
  • Lightly oil (using the olive oil) a large baking sheet.
    Olive Oil
  • Dump the tomatoes on the baking sheet, drizzle with a little more olive oil, and salt and pepper. Toss to coat.
    6 Large Tomatoes, Kosher Salt, Pepper
  • Roast for 20-40 minutes depending on the size of your tomatoes. Remove from the oven to cool slightly.
  • Place the oil/juice mixture in a stock pot over medium heat.
    2 Tablespoons Oil from tomatoes
  • Add the garlic, and cook until fragrant.
    2 Cloves Garlic
  • Add the onions and oregano.
    2 Tablespoons Dried Onions, 1 teaspoon Oregano
  • Cook for 30 seconds more and add the tomatoes, salt, pepper, bay leaves and carrot.
    1 teaspoon Kosher Salt, Fresh Black Pepper, 2 Bay Leaves, 1 Large Carrot
  • Turn down to low and simmer for 20 minutes or up to 1 hour.
  • Remove the bay leaves and set aside.

To Make the Crepes

  • Heat a skillet (8-12") over medium heat.
  • Add a tiny drizzle of olive oil if your pan tends to not release foods.
  • Using a 1/3 measuring cup, quickly pour the batter in, pick up the skillet and twist your wrist in a circular motion, allowing the batter to evenly coat the bottom of the pan.
  • Let cook for a minute or so, carefully slide a rubber spatula under one side, lift and flip the crepe over.
  • Cook another 30 -60 seconds and set aside on a plate.
  • Repeat with remaining crepes.


  • To assemble the dish, lay one crepe flat on the cutting board.
  • Fill it with a little handful of the fresh mozzarella and fontina cheeses.
    Fresh Mozarella, Fontina Cheese
  • Roll the crepe up, and place in a lightly greased baking dish.
  • Repeat until the dish is full.
  • Top with the luscious roasted tomato sauce and fresh parmesan cheese.
    Parmesan Cheese
  • Bake at 350 for 20-30 minutes.
  • Enjoy!


Store left overs in the refrigerator for 3-4 days.


Serving: 1gCalories: 1328kcalCarbohydrates: 101gProtein: 54gFat: 81gSaturated Fat: 27gPolyunsaturated Fat: 15gMonounsaturated Fat: 34gTrans Fat: 1gCholesterol: 1054mgSodium: 4169mgPotassium: 2761mgFiber: 14gSugar: 32gVitamin A: 18666IUVitamin C: 114mgCalcium: 464mgIron: 11mg
Author: Sweet Basil
Course: All Your Favorite Fall Recipes to Warm up to

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