Baked Cheese Crepes - Giada De Laurentiis

Submitted by Julesong

"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!"

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 5 servings of 2 crepes each or 10 servings of 1 crep
• Serves: 5

ingredients

• 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

directions

1. Preheat the oven to 400 degrees F; butter a 13x9x2-inch baking dish, set aside.
2. In a medium bowl, whisk together the eggs, milk, salt, and pepper.
3. Over medium-low temperature, heat a 6-inch non-stick skillet (one with a cover).
4. 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).
5. 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.
6. 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.
7. 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.
8. Put the rolled crepe seam-side-down into the buttered baking dish; repeat steps with remaining crepes.
9. 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.

Reviews

[LightEra]

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.

 

[CharleneMc]

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!