These Pesto Mozzarella Tomato Crepes transform delicate crepes into an elegant meal. Filled with vibrant pesto, milky mozzarella, and sweet tomatoes, they feel celebratory yet come together simply. This recipe is perfect for a lazy brunch or impressive dinner.
Love Pesto Mozzarella Tomato Crepes? So do we! If you're into Savory Crepes or curious about Burgers, you'll find plenty of inspiration below.
Why You’ll Love This Pesto Mozzarella Tomato Crepes
- Elegant yet effortless: Looks impressive but is surprisingly simple to master.
- Fresh flavor symphony: Garlicky pesto, creamy mozzarella, and sweet tomatoes balance perfectly.
- Incredibly versatile: Easily adapt with prosciutto, burrata, or sun-dried tomato pesto.
- Ultimate comfort food: Warm, melty, and satisfying for any special meal.
Ingredients & Tools
- 125 g all-purpose flour
- 2 large eggs
- 250 ml milk
- 2 tbsp melted butter, plus extra for cooking
- 1/4 tsp salt
- 150 g fresh mozzarella cheese, torn or sliced
- 2 medium ripe tomatoes, thinly sliced
- 4-5 tbsp good-quality basil pesto
- Fresh basil leaves for garnish (optional)
Tools: A good non-stick skillet or crepe pan (around 20-25 cm), a blender or whisk, a spatula, and a ladle or measuring cup for the batter.
Notes: Standard all-purpose flour works fine; use your favorite store-bought pesto for simplicity. Fresh mozzarella in water gives the best melt and flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 24 g |
| Carbs: | 32 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Get your batter right. The key to a delicate, non-rubbery crepe is a thin, lump-free batter. Using a blender is the easiest way to achieve this silky consistency. If you’re whisking by hand, just make sure you whisk vigorously until it’s completely smooth.
- Let the batter rest. I know, it’s tempting to dive right in, but giving your batter a 15-30 minute rest at room temperature allows the flour to fully hydrate and the gluten to relax. This results in a much more tender crepe that’s less likely to tear when you flip it.
- Tomato prep is key. To prevent your crepes from getting soggy, slice your tomatoes and then lay them out on a paper towel. Sprinkle with a tiny pinch of salt—this will draw out some of the excess moisture, ensuring you get flavor without the sogginess.
- Don’t skip the melted butter in the pan. A little butter not only prevents sticking but also gives the crepes those beautiful, lacy, golden-brown spots and a wonderfully rich flavor. You can use a pastry brush to apply a very thin layer between each crepe.
How to Make Pesto Mozzarella Tomato Crepes
Step 1: Create the Crepe Batter. In a blender, combine the flour, eggs, milk, the 2 tablespoons of melted butter, and salt. Blitz on high speed for about 30-45 seconds, until the batter is completely smooth and the consistency of thin cream. If you see any flour stuck to the sides, stop and scrape it down, then blend again for a few seconds. Pour the batter into a jug or bowl and let it rest for at least 15 minutes. This waiting period is your secret weapon for perfect crepes.
Step 2: Cook the Crepes. Place your non-stick skillet over medium heat. Once hot, add a tiny knob of butter and swirl it around to coat the base. Hold the pan off the heat and pour in a ladleful of batter (about 1/4 cup for a 23cm pan), immediately tilting and rotating the pan to spread the batter into a thin, even circle. Return to the heat and cook for about 60-90 seconds. You’ll know it’s ready to flip when the edges look lacy and start to pull away from the pan, and the top surface is set and looks dry. Slide your spatula underneath, flip, and cook for another 30-45 seconds on the other side until lightly spotted with gold. Transfer to a plate and repeat with the remaining batter.
Step 3: Assemble the Filled Crepes. Lay a crepe flat on a clean surface, with the prettier, more golden-brown side facing down. Spread about a tablespoon of pesto evenly over one half of the crepe. Then, arrange a few slices of your prepped tomato and a generous scattering of torn mozzarella over the same half. You want a good balance, but don’t overfill, or it will be tricky to fold and may leak out.
Step 4: Fold and Warm Through. Carefully fold the empty half of the crepe over the filling, then fold it in half again to create a neat quarter-circle shape. You can also simply roll them up like a cigar if you prefer! Once all your crepes are assembled, you can gently warm the whole batch in the same skillet over low heat for a minute or two on each side, just until the cheese is gloriously melted and gooey. Alternatively, you can pop them on a baking tray and into a 180°C (350°F) oven for 5-7 minutes.
Step 5: Serve Immediately. These crepes are at their absolute best served straight away, while the cheese is stretchy and the crepe is warm and soft. Transfer them to plates, tear over a few fresh basil leaves for a pop of color and extra fragrance, and maybe even add an extra tiny drizzle of pesto on top for good measure. Dig in right away and enjoy that first, perfect, melty bite.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 3 months.
- Reviving: Reheat in a skillet or oven until warm and cheese is melted.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil provides a crisp, refreshing contrast to the rich, cheesy crepes.
- Roasted asparagus or broccoli — A side of tender-crisp roasted vegetables adds a lovely earthy flavor and makes the meal feel more substantial and balanced, especially for a light dinner.
- A charcuterie board starter — For a more decadent brunch or lunch, start with a small board of cured meats, olives, and cornichons to awaken the palate before the main event.
Drinks
- A crisp Italian white wine — A Pinot Grigio or a Vermentino, served well-chilled, has the perfect bright acidity to cut through the richness of the cheese and complement the herbal notes of the pesto.
- Sparkling water with citrus — For a non-alcoholic option, nothing beats the clean, effervescent refreshment of sparkling water with a slice of lemon or lime. It cleanses the palate beautifully between bites.
- A chilled rosé — The berry notes and crisp finish of a dry rosé work wonderfully with the tomatoes and basil, making the whole meal feel like a sunny afternoon in the garden.
Something Sweet
- Lemon sorbet — After a savory, cheesy meal, a small scoop of intensely tart and refreshing lemon sorbet is the perfect palate-cleanser and a light, satisfying way to end.
- Dark chocolate-dipped strawberries — They’re elegant, simple to prepare, and the combination of sweet fruit and bitter chocolate provides a delightful contrast without being too heavy.
- Almond biscotti — A crunchy, not-too-sweet biscotti is ideal for dipping into a final cup of espresso, offering a lovely textural contrast to the soft, warm crepes you just enjoyed.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily coat the back of a spoon and looks more like pancake batter, your crepes will be thick, stodgy, and doughy. The trick is to aim for the consistency of single cream—it should pour easily and spread paper-thin in the pan.
- Mistake: Flipping the crepe too early. Patience is everything. If you try to flip it before the top surface is completely set and dry, you’ll end up with a torn, messy crepe. Wait for those lacy, golden edges and for the surface to lose its wet, glossy look.
- Mistake: Overfilling the crepes. It’s so tempting to pile in the cheese and tomatoes, but less is more here. An overstuffed crepe is difficult to fold neatly and is guaranteed to leak its filling all over the pan, making a mess and potentially burning.
- Mistake: Cooking on too high heat. A scorching hot pan will cook the outside of the crepe too quickly, leaving it dark and brittle while the inside remains undercooked and gummy. A steady, medium heat is your friend for achieving that perfect, flexible, golden crepe.
Expert Tips
- Tip: Use a ladle or measuring cup for consistency. Using the same vessel for every crepe ensures they are all the same size and thickness. A 1/4 cup measure is perfect for a standard 23cm pan, giving you that ideal thinness.
- Tip: Keep cooked crepes warm. As you cook, stack the finished crepes on a plate. You can cover them loosely with a clean tea towel to keep them soft and warm, or place the plate in a very low-temperature oven (around 100°C / 200°F).
- Tip: Make the batter ahead. Crepe batter actually benefits from a longer rest. You can make it the night before, cover it, and keep it in the fridge. Just give it a quick whisk before using, as it may have thickened slightly.
- Tip: Freeze your extras. Crepes freeze beautifully! Place parchment paper between each one, stack them, and seal in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature for a quick and easy meal another day.
FAQs
Can I make these crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with your favorite 1:1 gluten-free flour blend. The result might be a tad less flexible, so handle them a little more gently when flipping and folding. I’ve found that blends containing a bit of xanthan gum work best as they help bind the batter together, giving you a crepe that’s less likely to crack.
My first crepe always turns out badly. Is that normal?
Oh, completely normal! Honestly, consider the first crepe a “test” for the pan’s temperature and to lightly grease the surface. It often ends up a little odd-looking—a sacrificial crepe, if you will. Don’t be discouraged. Just adjust the heat if needed and carry on; the second one will be perfect. I usually just snack on the first one while I cook the rest.
Can I use a different cheese?
Of course! While fresh mozzarella is fantastic for its melt and mild flavor, you can experiment. Provolone or Fontina would melt beautifully. For a stronger flavor, a little grated Gruyère is wonderful. Even a soft goat’s cheese crumbled over the top before serving adds a lovely tangy contrast.
How do I prevent my crepes from sticking to the pan?
A good non-stick pan is your best friend here. Make sure it’s properly preheated before you add the butter and batter. You only need a very thin layer of butter—too much and the batter will slide around and create holes. If you’re still having issues, your heat might be too high, causing the butter to burn before the crepe sets.
Can I prepare these crepes in advance for a party?
You sure can! Cook and stack all the crepes ahead of time. You can even fill and fold them, then arrange them in a single layer on a baking tray. Cover tightly and refrigerate for up to 8 hours. When you’re ready, just pop them in the oven at 180°C (350°F) for 10-15 minutes until heated through and the cheese is melted.
Pesto Mozzarella Tomato Crepes
Make these elegant Pesto Mozzarella Tomato Crepes for brunch or dinner. Simple, delicious, and filled with fresh flavors. Get the easy recipe now!
Ingredients
For the Crepe Batter
-
125 g all-purpose flour
-
2 large eggs
-
250 ml milk
-
2 tbsp melted butter (plus extra for cooking)
-
1/4 tsp salt
For the Filling
-
150 g fresh mozzarella cheese (torn or sliced)
-
2 medium ripe tomatoes (thinly sliced)
-
4-5 tbsp good-quality basil pesto
-
Fresh basil leaves (for garnish (optional))
Instructions
-
In a blender, combine the flour, eggs, milk, the 2 tablespoons of melted butter, and salt. Blitz on high speed for about 30-45 seconds, until the batter is completely smooth and the consistency of thin cream. If you see any flour stuck to the sides, stop and scrape it down, then blend again for a few seconds. Pour the batter into a jug or bowl and let it rest for at least 15 minutes. This waiting period is your secret weapon for perfect crepes.01
-
Place your non-stick skillet over medium heat. Once hot, add a tiny knob of butter and swirl it around to coat the base. Hold the pan off the heat and pour in a ladleful of batter (about 1/4 cup for a 23cm pan), immediately tilting and rotating the pan to spread the batter into a thin, even circle. Return to the heat and cook for about 60-90 seconds. You'll know it's ready to flip when the edges look lacy and start to pull away from the pan, and the top surface is set and looks dry. Slide your spatula underneath, flip, and cook for another 30-45 seconds on the other side until lightly spotted with gold. Transfer to a plate and repeat with the remaining batter.02
-
Lay a crepe flat on a clean surface, with the prettier, more golden-brown side facing down. Spread about a tablespoon of pesto evenly over one half of the crepe. Then, arrange a few slices of your prepped tomato and a generous scattering of torn mozzarella over the same half. You want a good balance, but don't overfill, or it will be tricky to fold and may leak out.03
-
Carefully fold the empty half of the crepe over the filling, then fold it in half again to create a neat quarter-circle shape. You can also simply roll them up like a cigar if you prefer! Once all your crepes are assembled, you can gently warm the whole batch in the same skillet over low heat for a minute or two on each side, just until the cheese is gloriously melted and gooey. Alternatively, you can pop them on a baking tray and into a 180°C (350°F) oven for 5-7 minutes.04
-
These crepes are at their absolute best served straight away, while the cheese is stretchy and the crepe is warm and soft. Transfer them to plates, tear over a few fresh basil leaves for a pop of color and extra fragrance, and maybe even add an extra tiny drizzle of pesto on top for good measure. Dig in right away and enjoy that first, perfect, melty bite.05
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