Baked Crepes with Tomato and Mozzarella are an easy main dish, savory crepes with béchamel, filled with creamy pizzaiola. The recipe is very simple and also clever; they can be prepared the day before and baked just before serving. For the filling, you can also add diced speck or some cooked ham or other cheeses, and if you don’t like béchamel, you can easily omit it. I also recommend trying the baked crespelle bundles and the crepe cannelloni with ragù! Remember to follow me on my Facebook and Instagram pages
Here are some more crepes recipes you might be interested in:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 312.05 (Kcal)
- Carbohydrates 19.16 (g) of which sugars 3.10 (g)
- Proteins 16.91 (g)
- Fat 19.13 (g) of which saturated 10.28 (g)of which unsaturated 8.33 (g)
- Fibers 1.07 (g)
- Sodium 358.69 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 1 cup cup milk
- 1 tbsp tbsp olive oil
- 3/4 cup cup all-purpose flour
- 1 pinch salt
- 3/4 cup cup béchamel sauce
- 7 oz oz mozzarella
- 1/2 cup cup Parmesan
- 3/4 cup cup tomato sauce
How to Make Baked Crepes with Tomato and Mozzarella
In a large bowl, beat the eggs, add the milk and a pinch of salt, then sift the flour and add it to the mixture gradually.
To avoid lumps, mix with a whisk until smooth and well combined, cover the bowl with plastic wrap, and let rest for 30 minutes in the refrigerator.
Heat a non-stick pan and grease it with a little oil, then pour a ladleful of batter, tilt, and rotate the pan to distribute the mixture evenly.
Let cook for a few minutes on low heat on both sides, continue until you run out of batter, then stack the crepes on top of each other to keep them warm.
Then fill the crepes with tomato and mozzarella, fold them into a fan shape, and transfer them to an oiled baking dish
Cover the surface with plenty of mozzarella, béchamel, and oregano, then bake in a preheated oven at 350°F for 10 minutes.
Storing Baked Crepes with Tomato and Mozzarella
Baked Crepes with Tomato and Mozzarella can be stored in the refrigerator for up to 3 days covered with plastic wrap.
Baked Crepes with Tomato and Mozzarella can be stored in the refrigerator for up to 3 days covered with plastic wrap.
