Baked Caprese Crepes

Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Servings: 1 recipe


  • 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.
  • Add the flour, salt and pepper, and whisk until smooth.
  • Set aside.

Roasted Tomato Sauce

  • Heat the oven to 400 degrees.
  • Lightly oil (using the olive oil) a large baking sheet.
  • Dump the tomatoes on the baking sheet, drizzle with a little more olive oil, and salt and pepper. Toss to coat.
  • 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.
  • Add the garlic, and cook until fragrant.
  • Add the onions and oregano.
  • Cook for 30 seconds more and add the tomatoes, salt, pepper, bay leaves and 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.
  • 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.
  • Bake at 350 for 20-30 minutes.
  • Enjoy!
Nutrition Facts
Baked Caprese Crepes
Amount Per Serving (1 g)
Calories 1402
% Daily Value*
Cholesterol 1190mg397%
Carbohydrates 103.2g34%
Fiber 16g67%
Sugar 35.2g39%
Protein 59.2g118%
* Percent Daily Values are based on a 2000 calorie diet.