These Caprese Pesto Crepes transform the classic Italian salad into a delicate, savory crepe. Tender crepes are swirled with pesto, filled with fresh mozzarella and cherry tomatoes, then baked until golden. This Caprese Pesto Crepes dish is perfect for brunch, a light dinner, or impressing guests.
Love Caprese Pesto Crepes? So do we! If you're into Savory Crepes or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Caprese Pesto Crepes
- Elegant & Simple: Crepes seem fancy but are surprisingly easy to master.
- Fresh Flavors: Enjoy sweet tomatoes, creamy mozzarella, and garlicky pesto in every bite.
- Versatile Serving: Perfect hot for brunch, at room temperature for picnics, or reheated for dinner.
- Creative Twist: A delightful fusion of Caprese salad and tender crepes.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp melted unsalted butter, plus more for cooking
- 1/4 tsp fine sea salt
For the Filling & Assembly:
- 250 g fresh mozzarella cheese, torn into small pieces
- 300 g cherry or grape tomatoes, halved
- 120 g homemade or high-quality store-bought basil pesto
- 2 tbsp olive oil
- Fresh basil leaves for garnish
- Balsamic glaze for drizzling (optional, but highly recommended)
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, two mixing bowls, a baking dish.
Notes: Don’t skip whole milk—the fat is key for tender crepes. Homemade pesto makes a flavor difference.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 26 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Let your crepe batter rest. This is non-negotiable for the best texture. Resting for at least 30 minutes allows the flour to fully hydrate and the gluten to relax, which results in much more tender, delicate crepes that won’t tear easily.
- Get your mozzarella right. You want the fresh, soft mozzarella that comes in water (often labeled ‘fior di latte’ or ‘mozzarella fresca’), not the low-moisture, firm block used for pizza. The high moisture content is what gives you those wonderful, melty, stringy pockets.
- Don’t overcrowd the tomatoes. When you roast or sauté the cherry tomatoes, give them space in the pan. If they’re piled on top of each other, they’ll steam and become mushy instead of getting those lovely caramelized, slightly blistered edges.
- Pesto power. If you’re using store-bought pesto, give it a taste first. Sometimes a little squeeze of fresh lemon juice can really wake it up and balance the flavors, mimicking that fresh, homemade quality.
How to Make Caprese Pesto Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of thin cream. You can also whisk vigorously by hand in a large bowl, but the blender guarantees a lump-free batter. Pour the batter into a jug or bowl, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is the secret to supremely tender crepes.
Step 2: Cook the Crepes. Heat your non-stick skillet or crepe pan over medium heat. Lightly brush the surface with melted butter. Once the pan is hot, lift it from the heat and pour in a scant 1/4 cup of batter, immediately tilting and swirling the pan to coat the bottom in a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds, until the edges look lacy and the top appears dry. You’ll notice little bubbles forming. Carefully slide a spatula underneath and flip the crepe. Cook for another 30-45 seconds on the second side, until lightly spotted with gold. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. You should get about 8 crepes.
Step 3: Prepare the Filling. While the crepes are cooking or resting, you can get your filling ready. Tear the fresh mozzarella into small, rustic pieces—this gives you more interesting texture than perfectly diced cubes. Halve your cherry tomatoes. In a separate bowl, have your pesto ready to go. If you have time, you can quickly sauté the tomato halves in a drizzle of olive oil for 2-3 minutes just to soften them and intensify their sweetness, but using them raw works beautifully too for a fresher, brighter result.
Step 4: Assemble the Crepes. Preheat your oven to 190°C (375°F). Take one crepe and lay it flat on a clean surface. Spread about a tablespoon and a half of pesto evenly over one half of the crepe. Scatter a handful of the torn mozzarella and a few tomato halves over the pesto. Now, carefully fold the crepe in half over the filling, and then fold it in half again to form a tidy quarter-circle shape. The pesto acts as a delicious glue to help everything hold together.
Step 5: Bake to Perfection. Arrange the folded crepes in a single layer in a lightly greased baking dish, slightly overlapping if necessary. Drizzle the tops very lightly with olive oil. This will help them get beautifully golden and crisp at the edges in the oven. Bake for 12-15 minutes, or until the cheese is completely melted and bubbly and the crepe edges are crisp. You’ll see the mozzarella oozing out the sides—that’s exactly what you want!
Step 6: Garnish and Serve. Remove the baking dish from the oven and let the crepes sit for just a minute or two—they’ll be molten hot inside. Transfer them to serving plates, tear over plenty of fresh basil leaves, and finish with a generous drizzle of balsamic glaze. The sweet-tangy glaze against the rich, savory filling is honestly a match made in heaven.
Storage & Freshness Guide
- Fridge: Store leftover baked crepes in an airtight container for up to 3 days.
- Freezer: Freeze unbaked assembled crepes on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes.
- Reviving: Reheat in a 350°F oven for 8-10 minutes to restore crisp edges.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice, olive oil, salt, and pepper provides a crisp, refreshing contrast to the rich, cheesy crepes.
- Garlic sautéed spinach or kale — A warm, garlicky green side feels wonderfully wholesome and balances the meal, adding another layer of flavor and nutrients.
- Roasted asparagus with parmesan — When in season, roasted asparagus with a sprinkle of salty parmesan makes for an elegant and delicious side that complements the Italian flavors perfectly.
Drinks
- A crisp Italian white wine — A Pinot Grigio or a Vermentino, served well-chilled, cuts through the richness of the pesto and cheese beautifully with its bright acidity and citrus notes.
- Sparkling water with lemon and basil — For a non-alcoholic option, this is incredibly refreshing. The basil echoes the flavor in the pesto and makes the whole experience feel cohesive and thoughtful.
- A light-bodied Chianti — If you prefer red wine, a young Chianti with its bright cherry and herbal notes won’t overpower the dish and will pair wonderfully with the tomato and basil elements.
Something Sweet
- Lemon sorbet — After a savory, rich meal, a scoop of intensely tart and clean lemon sorbet is the perfect palate cleanser and a light, satisfying way to end.
- Affogato — Simply pour a shot of hot espresso over a scoop of vanilla gelato. It’s a classic, effortless dessert that feels incredibly indulgent but takes seconds to assemble.
- Amaretti cookies — These classic Italian almond cookies are crunchy, chewy, and not too sweet. They’re perfect for nibbling with a final cup of coffee.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot. If your skillet is smoking hot, the crepe batter will set the second it hits the surface, making it impossible to swirl into a thin, even layer. You’ll end up with a thick, rubbery pancake with holes. Medium heat is your friend here.
- Mistake: Adding too much batter to the pan. The goal is a paper-thin crepe. If you pour in too much batter, it will be thick and doughy in the middle, and it won’t fold nicely around the filling. A scant 1/4 cup is usually the perfect amount for an 8 or 9-inch pan.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much cheese and tomato as possible, but this will cause the crepes to burst open during baking, and the filling will leak out all over the baking dish. A little restraint leads to a much prettier final product.
- Mistake: Skipping the balsamic glaze. I know it’s listed as optional, but that sweet-and-tangy drizzle does so much to balance the richness of the pesto and cheese. A reduction is thicker and sweeter than plain balsamic vinegar, and it truly elevates the dish from great to spectacular.
Expert Tips
- Tip: Make the crepes ahead. You can cook the crepes a day in advance. Just let them cool completely, then stack them with parchment paper in between, wrap the stack tightly in plastic wrap, and refrigerate. Bring them to room temperature before filling and baking.
- Tip: Use a ladle for consistent crepes. Using the same ladle or a 1/4-cup measuring cup for every crepe ensures they are all the same size and thickness, which makes for even cooking and a more professional look.
- Tip: Get creative with the pesto. While basil pesto is classic, don’t be afraid to experiment. A sun-dried tomato pesto or a rocket (arugula) pesto would be fantastic here, giving the dish a completely different personality.
- Tip: For a crispier finish, use the broiler. If your crepes aren’t as golden as you’d like after baking, pop the baking dish under the broiler for the last 60-90 seconds. Watch it like a hawk—it can go from golden to burnt in a flash!
FAQs
Can I make these Caprese Pesto Crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains a binder like xanthan gum, which helps replicate the structure that gluten provides. The batter might be a touch more delicate, so be gentle when flipping and folding. The result will still be deliciously tender and perfect for anyone avoiding gluten.
My first crepe always turns out poorly. Is that normal?
Honestly, yes—it’s so common that cooks often call the first crepe the “chef’s treat” or the “sacrificial crepe.” The first one helps you calibrate the exact heat of your pan and the right amount of batter. It often absorbs any residual excess butter, too. So don’t be discouraged if it’s a bit thick or oddly shaped; the rest will be perfect.
Can I assemble these ahead of time and bake them later?
You can! Assemble the crepes completely, place them in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 8 hours. When you’re ready, just remove the plastic, drizzle with oil, and bake. You might need to add 3-5 extra minutes to the baking time since you’re starting from a cold state.
What’s the best way to reheat leftovers?
To maintain the texture, avoid the microwave, which will make the crepes soggy. Instead, reheat them in a 175°C (350°F) oven for about 8-10 minutes, or until warmed through and the edges are crisp again. They won’t be *quite* as perfect as fresh, but they’ll still be very tasty.
I don’t have a blender. Can I still make smooth batter?
Definitely. Use a large bowl and a whisk. Add the wet ingredients to the flour gradually, whisking constantly to prevent lumps. It requires a bit more elbow grease, but you can achieve a perfectly smooth batter. Some people even swear by making a well in the flour, adding the eggs in the center, and gradually incorporating the liquid—it’s an old-school technique that works beautifully.
Caprese Pesto Crepes
Learn how to make delicious Caprese Pesto Crepes with fresh mozzarella, tomatoes, and basil pesto. Perfect for brunch or dinner. Get the easy recipe now!
Ingredients
For the Crepes:
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp melted unsalted butter (plus more for cooking)
-
1/4 tsp fine sea salt
For the Filling & Assembly:
-
250 g fresh mozzarella cheese (torn into small pieces)
-
300 g cherry or grape tomatoes (halved)
-
120 g homemade or high-quality store-bought basil pesto
-
2 tbsp olive oil
-
Fresh basil leaves (for garnish)
-
Balsamic glaze (for drizzling (optional, but highly recommended))
Instructions
-
In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of thin cream. You can also whisk vigorously by hand in a large bowl, but the blender guarantees a lump-free batter. Pour the batter into a jug or bowl, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is the secret to supremely tender crepes.01
-
Heat your non-stick skillet or crepe pan over medium heat. Lightly brush the surface with melted butter. Once the pan is hot, lift it from the heat and pour in a scant 1/4 cup of batter, immediately tilting and swirling the pan to coat the bottom in a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds, until the edges look lacy and the top appears dry. You’ll notice little bubbles forming. Carefully slide a spatula underneath and flip the crepe. Cook for another 30-45 seconds on the second side, until lightly spotted with gold. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. You should get about 8 crepes.02
-
While the crepes are cooking or resting, you can get your filling ready. Tear the fresh mozzarella into small, rustic pieces—this gives you more interesting texture than perfectly diced cubes. Halve your cherry tomatoes. In a separate bowl, have your pesto ready to go. If you have time, you can quickly sauté the tomato halves in a drizzle of olive oil for 2-3 minutes just to soften them and intensify their sweetness, but using them raw works beautifully too for a fresher, brighter result.03
-
Preheat your oven to 190°C (375°F). Take one crepe and lay it flat on a clean surface. Spread about a tablespoon and a half of pesto evenly over one half of the crepe. Scatter a handful of the torn mozzarella and a few tomato halves over the pesto. Now, carefully fold the crepe in half over the filling, and then fold it in half again to form a tidy quarter-circle shape. The pesto acts as a delicious glue to help everything hold together.04
-
Arrange the folded crepes in a single layer in a lightly greased baking dish, slightly overlapping if necessary. Drizzle the tops very lightly with olive oil. This will help them get beautifully golden and crisp at the edges in the oven. Bake for 12-15 minutes, or until the cheese is completely melted and bubbly and the crepe edges are crisp. You’ll see the mozzarella oozing out the sides—that’s exactly what you want!05
-
Remove the baking dish from the oven and let the crepes sit for just a minute or two—they’ll be molten hot inside. Transfer them to serving plates, tear over plenty of fresh basil leaves, and finish with a generous drizzle of balsamic glaze. The sweet-tangy glaze against the rich, savory filling is honestly a match made in heaven.06
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