These Roasted Red Pepper and Mozzarella Crepes bring French market flair to your kitchen with smoky peppers and creamy cheese wrapped in tender crepes. Perfect for brunch or dinner, they’re surprisingly easy and feel special every time.
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Why You’ll Love This Roasted Red Pepper and Mozzarella Crepes
- Easy to master: Crepes are simpler than they seem with a nonstick pan.
- Perfect flavor balance: Sweet peppers and milky mozzarella complement each other beautifully.
- Wonderfully versatile: Great for brunch, lunch, or a meatless dinner.
- Make-ahead friendly: Prep crepes and filling ahead for quick assembly.
Ingredients & Tools
For the crepe batter:
- 120 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 1 tbsp melted butter, plus extra for cooking
- Pinch of salt
For the filling:
- 2 large red bell peppers
- 200 g fresh mozzarella, torn or sliced
- 2 cloves garlic, minced
- Handful fresh basil leaves
- 1 tbsp olive oil
- Salt and black pepper to taste
- Optional garnish: extra basil, balsamic glaze, or chili flakes
Tools: 8-inch nonstick skillet or crepe pan, blender or whisk, mixing bowl, baking sheet, tongs
Notes: Whole milk gives crepes richness and helps them brown. Fresh mozzarella (not low-moisture) melts into creamy pools.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 15 g |
| Fat: | 16 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip resting the batter. Letting the crepe batter sit for at least 30 minutes allows the flour to fully hydrate and the gluten to relax. This means your crepes will be more tender and less likely to tear when you flip them.
- Roast your own peppers if you can. While jarred roasted peppers work in a pinch, charring fresh peppers under the broiler or over a gas flame gives them a deeper, smokier flavor that really elevates the whole dish.
- Get your mozzarella to room temp. If the cheese is too cold, it won’t melt as evenly inside the crepe. Take it out of the fridge about 20 minutes before assembling.
- Use the right pan. A good nonstick skillet or a proper crepe pan makes all the difference. You want low, sloped sides so you can swirl the batter easily and slide the crepe out without fuss.
How to Make Roasted Red Pepper and Mozzarella Crepes
Step 1: Start by making the crepe batter. In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend until completely smooth—you shouldn’t see any lumps. Alternatively, you can whisk vigorously by hand in a bowl, but a blender really does give you that silky consistency. Let the batter rest at room temperature for at least 30 minutes. This waiting period is honestly the secret to tender, flexible crepes.
Step 2: While the batter rests, roast the peppers. Place whole bell peppers on a baking sheet and broil on high, turning occasionally with tongs, until the skins are blackened and blistered all over. This should take about 15–20 minutes. Transfer the charred peppers to a bowl, cover with a plate, and let them steam for 10 minutes—this makes the skins easy to peel off.
Step 3: Once the peppers are cool enough to handle, rub off the blackened skin, remove the seeds and stems, and slice the flesh into thin strips. In a bowl, toss the pepper strips with minced garlic, olive oil, salt, and pepper. You’ll notice the aroma is incredible—smoky, sweet, and garlicky all at once.
Step 4: Now, cook the crepes. Heat your nonstick skillet over medium heat and lightly brush with melted butter. Pour about ¼ cup of batter into the center of the pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1–2 minutes, until the edges lift and the bottom is lightly golden. Flip carefully with a spatula and cook for another 30–60 seconds on the other side. Stack cooked crepes on a plate as you go.
Step 5: Assemble the crepes. Lay one crepe flat on a clean surface. Place a few slices of mozzarella in the center, top with a generous spoonful of the roasted pepper mixture, and scatter a few fresh basil leaves over. Fold the sides of the crepe over the filling, envelope-style, or simply roll it up like a wrap.
Step 6: If you like, you can warm the assembled crepes briefly in the same skillet for a minute or two, just until the cheese starts to melt. Alternatively, place them on a baking sheet and pop under the broiler for 1–2 minutes until the cheese is bubbly. Keep a close eye—they can go from perfectly melted to overdone in seconds.
Step 7: Serve immediately, garnished with extra basil leaves, a drizzle of balsamic glaze, or a pinch of chili flakes for a little heat. The crepes are best eaten warm, when the cheese is delightfully stretchy and the peppers are sweet and tender.
Storage & Freshness Guide
- Fridge: Store assembled crepes up to 2 days in an airtight container.
- Freezer: Freeze unfilled crepes layered with parchment for up to 3 months.
- Reviving: Reheat in a dry skillet over low heat to restore texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the crepes beautifully, adding a fresh contrast to each bite.
- Roasted asparagus or green beans — Their earthy flavor and slight crunch make a lovely side that doesn’t compete with the main event.
- A bowl of tomato soup — For a cozy, comforting meal, dip these crepes into a velvety tomato soup—it’s a grown-up twist on a classic combo.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its citrusy notes and acidity balance the creamy mozzarella and sweet peppers perfectly.
- Sparkling water with a slice of lemon — Sometimes you just want something light and bubbly to cleanse the palate between those rich, cheesy bites.
- Iced herbal tea with mint — Refreshing and not too sweet, this lets the flavors of the dish shine while keeping things light.
Something Sweet
- Fresh berries with a dollop of whipped cream — After a savory crepe, something simple and fruity feels just right without being too heavy.
- Lemon sorbet — Its bright, tangy flavor is the perfect palate-cleanser and a lovely, light way to end the meal.
- Dark chocolate-dipped strawberries — Because a little chocolate never hurts, and the strawberries keep it feeling somewhat virtuous.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t pour easily, the crepes will be thick and pancake-like instead of delicate. Add a splash more milk until it’s the consistency of heavy cream.
- Mistake: Overfilling the crepes. It’s tempting to load them up, but too much filling makes the crepes difficult to fold and more likely to burst open. A little goes a long way—aim for a modest, centered portion.
- Mistake: Cooking at too high heat. Crepes need gentle, even cooking. If the pan is too hot, the batter will set too quickly and you won’t be able to swirl it thin, plus they might burn.
- Mistake: Skipping the pepper steaming step. If you try to peel the peppers right after broiling, you’ll lose a lot of the tender flesh. Letting them steam in a covered bowl loosens the skin perfectly.
Expert Tips
- Tip: Make extra crepes and freeze them. Layer cooled crepes between sheets of parchment paper, seal in a zip-top bag, and freeze for up to 3 months. They thaw quickly and are perfect for speedy meals.
- Tip: Add a sprinkle of grated Parmesan to the filling. Just a little adds a salty, umami kick that makes the mozzarella taste even richer and more complex.
- Tip: Use a ladle for consistent portioning. A ¼-cup ladle helps you pour the same amount of batter each time, so your crepes cook evenly and are all roughly the same size.
- Tip: Wipe the pan between crepes. If butter starts to build up or burn, just give the pan a quick wipe with a paper towel. This prevents the next crepe from getting spotty or too greasy.
FAQs
Can I make these crepes gluten-free?
Absolutely! Just swap the all-purpose flour for a good gluten-free blend—one that includes xanthan gum works best for structure. The batter might be a tiny bit more delicate, so handle with care when flipping. I’ve had great results with cup-for-cup GF flour, and honestly, most people can’t tell the difference once they’re filled and golden.
What’s the best way to reheat leftover crepes?
The microwave can make them a bit soft, so I prefer reheating in a dry nonstick skillet over low heat for a minute or two on each side. This helps them regain a little crispness on the outside while warming the filling gently. If you have an air fryer, that works wonders too—just 2-3 minutes at 325°F (163°C).
Can I use a different cheese?
You sure can! Fresh mozzarella is ideal for its melt and mild flavor, but provolone, fontina, or even a soft goat cheese would be delicious. If using a firmer cheese, grate it finely so it melts evenly inside the crepe. Just avoid super oily cheeses that could make the crepes greasy.
Why did my first crepe turn out weird?
Don’t worry—the first crepe is almost always a tester! The pan might not have been perfectly heated, or there could have been uneven butter distribution. It’s so common that in France, they call the first one “la crêpe du chien” (the dog’s crepe). Just adjust the heat or batter if needed, and the next ones will be perfect.
How far in advance can I assemble these?
You can assemble them a few hours ahead, but I don’t recommend refrigerating them assembled for longer than that, as the crepes can absorb moisture from the filling and become soggy. It’s better to store components separately and assemble just before warming and serving.
Roasted Red Pepper And Mozzarella Crepes
Make delicious Roasted Red Pepper and Mozzarella Crepes at home! This easy recipe features smoky peppers and creamy cheese in tender crepes. Get the step-by-step guide now!
Ingredients
For the crepe batter:
-
120 g all-purpose flour
-
2 large eggs
-
300 ml whole milk
-
1 tbsp melted butter (plus extra for cooking)
-
Pinch salt
For the filling:
-
2 large red bell peppers
-
200 g fresh mozzarella (torn or sliced)
-
2 cloves garlic (minced)
-
Handful fresh basil leaves
-
1 tbsp olive oil
-
Salt and black pepper (to taste)
-
Optional garnish (extra basil, balsamic glaze, or chili flakes)
Instructions
-
Start by making the crepe batter. In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend until completely smooth—you shouldn’t see any lumps. Alternatively, you can whisk vigorously by hand in a bowl, but a blender really does give you that silky consistency. Let the batter rest at room temperature for at least 30 minutes. This waiting period is honestly the secret to tender, flexible crepes.01
-
While the batter rests, roast the peppers. Place whole bell peppers on a baking sheet and broil on high, turning occasionally with tongs, until the skins are blackened and blistered all over. This should take about 15–20 minutes. Transfer the charred peppers to a bowl, cover with a plate, and let them steam for 10 minutes—this makes the skins easy to peel off.02
-
Once the peppers are cool enough to handle, rub off the blackened skin, remove the seeds and stems, and slice the flesh into thin strips. In a bowl, toss the pepper strips with minced garlic, olive oil, salt, and pepper. You’ll notice the aroma is incredible—smoky, sweet, and garlicky all at once.03
-
Now, cook the crepes. Heat your nonstick skillet over medium heat and lightly brush with melted butter. Pour about ¼ cup of batter into the center of the pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1–2 minutes, until the edges lift and the bottom is lightly golden. Flip carefully with a spatula and cook for another 30–60 seconds on the other side. Stack cooked crepes on a plate as you go.04
-
Assemble the crepes. Lay one crepe flat on a clean surface. Place a few slices of mozzarella in the center, top with a generous spoonful of the roasted pepper mixture, and scatter a few fresh basil leaves over. Fold the sides of the crepe over the filling, envelope-style, or simply roll it up like a wrap.05
-
If you like, you can warm the assembled crepes briefly in the same skillet for a minute or two, just until the cheese starts to melt. Alternatively, place them on a baking sheet and pop under the broiler for 1–2 minutes until the cheese is bubbly. Keep a close eye—they can go from perfectly melted to overdone in seconds.06
-
Serve immediately, garnished with extra basil leaves, a drizzle of balsamic glaze, or a pinch of chili flakes for a little heat. The crepes are best eaten warm, when the cheese is delightfully stretchy and the peppers are sweet and tender.07
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