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Prep 20 mins
Cook 15 mins
Giada made these on a recent episode of "Everyday Italian" and they looked delicious AND a lot easier to make than you might expect. They're also a good alternative at Italian food dinner parties for lowcarb diners. Would be nice for brunch!
- 6 large eggs
- 1⁄3 cup whole milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons unsalted melted butter
- 8 ounces Fontina cheese, cut into 1/2-inch cubes
- 8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch cubes
- 1⁄4 cup thinly sliced fresh basil leaf
- 1 cup marinara sauce or 1 cup your favorite pasta sauce
- 1⁄4 cup freshly grated parmesan cheese
- 2 tablespoons unsalted butter
- Preheat the oven to 400 degrees F; butter a 13x9x2-inch baking dish, set aside.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Over medium-low temperature, heat a 6-inch non-stick skillet (one with a cover).
- Brush the bottom of the skillet with butter; place 3 tablespoons of the eggs in a cup then pour all at once into the skillet and swirl to evenly coat the bottom of the pan (don't try adding them a tablespoon at a time, it works better to do a total of 3 at once).
- Cover the skillet and cook until the eggs set, about 1 minute (don't overcook), then turn the skillet upside down over a plate to drop the crepe out of the pan; cover crepe with a piece of wax paper.
- Repeat steps with remaining melted butter and egg mixture until you've used it up and made 10 crepes, putting wax paper in between each stacked crepe on the plate.
- Take a crepe and place it on a flat surface, then put some of the fontina and mozzarella in the center, sprinkle with basil, and roll up the crepe.
- Put the rolled crepe seam-side-down into the buttered baking dish; repeat steps with remaining crepes.
- Pour the marinara or other pasta sauce over the filled crepes, sprinkle with Parmesan, dot with butter, and bake at 400 degrees F for about 15 minutes or until the cheese is melted and Parmesan is golden.
Easy to make, and rated highly by my 5- and 9-year-olds (especially when called "pizza crepes"). I didn't have the farmer's cheese, so I used just the buffalo mozzarella. I think I would have preferred a little more taste to the filling (garlic? pepper?), but the fresh basil is fantastic and I don't feel I can take away a star since I didn't stick to the recipe and will be making it again.
Yummy, easy, and my family loved it! My husband took leftovers to work, and his co-workers asked for the recipe. Wouldn't change a thing, Thanks for a great recipe!