Crepes feel fancy but are simple, thin pancakes ready for delicious fillings. These Roasted Tomato and Basil Crepes feature jammy roasted tomatoes, fresh basil, and creamy ricotta wrapped in a tender crepe. It’s a taste of sunshine perfect for brunch, lunch, or a light dinner.
Love Roasted Tomato and Basil 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 Roasted Tomato and Basil Crepes
- Simple, quality ingredients: Roasting intensifies the tomatoes’ sweetness for incredible flavor.
- Divine textures: Tender crepes, creamy ricotta, and jammy tomatoes create a perfect bite.
- Incredibly versatile: Serve hot or at room temperature; components can be made ahead.
- Fancy but not fussy: Easy to master and impressive for guests without kitchen stress.
Ingredients & Tools
- For the Crepes: 180 g all-purpose flour, 2 large eggs, 480 ml whole milk, 2 tbsp melted unsalted butter, plus more for cooking, 1/4 tsp fine sea salt
- For the Roasted Tomatoes: 500 g cherry or grape tomatoes, 2 tbsp olive oil, 2 cloves garlic, minced, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper
- For the Filling: 250 g whole-milk ricotta cheese, 50 g freshly grated Parmesan cheese, 1 large handful fresh basil leaves, finely chopped, 1 zest of one lemon, 1/4 tsp salt, 1/4 tsp black pepper
- For Serving: Extra fresh basil leaves, a drizzle of balsamic glaze
Tools: A good non-stick skillet or crepe pan (around 23-25 cm is ideal), a blender or whisk, two mixing bowls, a baking sheet
Notes: Don’t skip whole-milk ricotta—it’s richer and creamier. Small tomatoes like cherry or grape roast quickly and concentrate best.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 38 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Let your batter rest. This is non-negotiable for tender crepes. Resting for at least 30 minutes allows the flour to fully hydrate and the gluten to relax, which prevents tough, rubbery crepes. You can even make the batter the night before!
- Embrace the power of roasting. Roasting isn’t just cooking; it’s transforming. It concentrates the tomato’s flavor, caramelizes its natural sugars, and gives you those lovely little browned, sticky bits at the bottom of the pan—that’s pure flavor gold.
- Get your pan to the right temperature. A pan that’s too hot will burn the crepe instantly, while one that’s too cool will make it stick. The perfect test? A drop of water should sizzle and dance across the surface before evaporating.
- Don’t overmix the filling. Just stir the ricotta mixture until it’s combined. Overmixing can make it gummy. You want it light and spreadable, so a gentle hand is key here.
How to Make Roasted Tomato and Basil Crepes
Step 1: Roast the Tomatoes. Preheat your oven to 200°C (400°F). On a rimmed baking sheet, toss the cherry tomatoes with the olive oil, minced garlic, dried oregano, salt, and pepper. Spread them out in a single layer. Roast for 20-25 minutes, until the tomatoes have collapsed and their skins are blistered and slightly charred in spots. You’ll notice an incredible, sweet aroma filling your kitchen. Once done, set them aside to cool slightly.
Step 2: Make the Crepe Batter. While the tomatoes are roasting, combine the flour and salt in a blender. Add the eggs, milk, and melted butter. Blend on high speed for about 30 seconds, until the batter is completely smooth and the consistency of thin cream. If you don’t have a blender, you can whisk vigorously by hand in a large bowl, ensuring no lumps remain. Pour the batter into a jug—this makes pouring into the pan much easier—and let it rest at room temperature for at least 30 minutes.
Step 3: Prepare the Ricotta Filling. In a medium bowl, combine the ricotta, grated Parmesan, chopped basil, lemon zest, salt, and pepper. Stir gently with a fork until everything is just incorporated. Be careful not to overmix. Taste and adjust the seasoning if needed. The lemon zest is the secret weapon here—it brightens up the whole filling beautifully.
Step 4: Cook the Crepes. Heat your non-stick skillet or crepe pan over medium heat. Add a tiny knob of butter and swirl to coat the pan. Once the butter is sizzling but not brown, lift the pan off the heat. Pour in a small ladleful of batter (about 1/4 cup) into the center of the pan. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer. Return the pan to the heat.
Step 5: Flip and Finish. Cook for about 60-90 seconds, until the edges of the crepe look lacy and are starting to pull away from the pan, and the bottom is golden brown. You can peek by gently lifting an edge with a spatula. Then, slide your spatula underneath and confidently flip it over. Cook for another 30-45 seconds on the second side until lightly spotted. Slide the finished crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You might mess up the first one—that’s the cook’s treat!
Step 6: Assemble and Serve. Lay a crepe flat on a serving plate. Spread a generous spoonful of the ricotta filling down the center. Top with a spoonful of the roasted tomatoes and their juices. Fold the two sides of the crepe over the filling, or roll it up like a cigar. Repeat with the remaining crepes. Garnish with extra fresh basil leaves and a graceful drizzle of balsamic glaze right before serving.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days.
- Freezer: Freeze crepes (without filling) separated by parchment for up to 1 month.
- Reviving: Reheat gently in a dry skillet or microwave until warm and pliable.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a glug of olive oil cuts through the richness of the crepes perfectly.
- Garlic sautéed mushrooms — If you want to make it even more substantial, a side of earthy, buttery mushrooms adds a wonderful savory depth.
- Grilled asparagus — Especially in the spring, some charred asparagus spears alongside these crepes feel like a true seasonal celebration.
Drinks
- A crisp Sauvignon Blanc — The wine’s acidity and citrus notes are a fantastic partner for the sweet tomatoes and creamy ricotta, cleansing the palate between bites.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are all you need to refresh your taste buds and complement the meal without overpowering it.
- A light Italian lager — A cold, crisp beer is a classic, no-fuss pairing that works wonderfully with the herbal and tomato flavors.
Something Sweet
- Lemon sorbet — After a savory meal, something light, tart, and cold is the perfect way to finish. It’s like a reset for your palate.
- Dark chocolate-dipped strawberries — It’s simple, elegant, and the chocolate-strawberry combo feels like a natural progression from the tomato-basil theme.
- Almond biscotti — For a little crunch with your coffee or tea, these twice-baked cookies are ideal for dipping and won’t feel too heavy.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. Your crepe batter should be the consistency of single cream. If it’s too thick, it won’t spread thinly and evenly in the pan, resulting in a thick, pancake-like texture instead of a delicate crepe. Don’t be afraid to add a tablespoon more milk if needed.
- Mistake: Crowding the tomatoes on the pan. If you pile the tomatoes on top of each other, they’ll steam instead of roast. You want a single layer with a little space between them to ensure they caramelize and blister properly for maximum flavor.
- Mistake: Flipping the crepe too early. Patience is key. If you try to flip the crepe before the top surface is fully set and the bottom is properly browned, it will likely tear. Wait for those lacy, dry edges and a golden-brown underside.
- Mistake: Overfilling the crepes. It’s tempting to load them up, but a little filling goes a long way. Too much and the crepe will be difficult to fold and might burst open when you try to eat it. A modest strip down the center is perfect.
Expert Tips
- Tip: Use a paper towel to butter the pan. After the first crepe, instead of adding more butter directly, wipe the pan with a paper towel dipped in a little melted butter. This gives you just enough fat to prevent sticking without making the crepes greasy.
- Tip: Keep cooked crepes warm. As you cook, place the finished crepes on a heat-proof plate and cover them loosely with a clean tea towel. You can also place the plate in a very low-temperature oven (about 100°C / 200°F) to keep them all warm and pliable for serving.
- Tip: Infuse the oil for the tomatoes. For an extra layer of flavor, gently warm the olive oil with the minced garlic and a few basil stems before tossing it with the tomatoes. It subtly infuses the oil, making the roasted tomatoes even more aromatic.
- Tip: Season your filling aggressively. Cold dulls flavor, so don’t be shy with the salt and pepper in your ricotta mixture. It should taste perfectly seasoned on its own, as it will be the main flavor component inside the crepe.
FAQs
Can I make the crepes ahead of time?
Absolutely, and it’s a great time-saver. Once the cooked crepes are completely cool, stack them with a small piece of parchment paper between each one to prevent sticking. Seal them in a zip-top bag or airtight container. They’ll keep in the fridge for up to 3 days, or you can freeze them for a month. To use, simply reheat them gently in a dry skillet or the microwave until pliable.
My batter is lumpy! What do I do?
Don’t panic. The easiest fix is to pour the batter through a fine-mesh sieve into another bowl, pressing any lumps through with a spatula. This will catch any stubborn bits of flour and give you that perfectly smooth, silky texture you’re after. A quick blitz in the blender again also works wonders.
What’s a good substitute for ricotta?
If you’re not a fan of ricotta, fresh goat’s cheese (chèvre) is a fantastic alternative. It has a similar creamy, spreadable texture but with a lovely tangy flavor that pairs beautifully with the tomatoes. A soft, creamy feta would also work, though it will be saltier, so adjust your seasoning accordingly.
Why did my first crepe turn out terrible?
Welcome to the club! The first crepe is almost always a sacrificial one. It’s often called the “chef’s treat” for a reason. The pan might not be at the perfect temperature yet, or it might need that first layer of cooked batter to “season” it slightly. Don’t get discouraged—just adjust the heat if needed and carry on. The second one will be much better.
Can I use dried basil instead of fresh?
I really wouldn’t recommend it for this recipe. The flavor profiles are completely different. Dried basil is earthy and muted, while fresh basil is bright, sweet, and aromatic—it’s a key flavor component here. If you’re in a pinch, fresh parsley or even a little fresh oregano would be a better substitute than dried basil.
Roasted Tomato And Basil Crepes
Make these elegant Roasted Tomato and Basil Crepes for brunch or a light dinner. Sweet roasted tomatoes, creamy ricotta & fresh basil. Get the easy recipe now!
Ingredients
For the Crepes:
-
180 g all-purpose flour
-
2 large eggs
-
480 ml whole milk
-
2 tbsp melted unsalted butter (plus more for cooking)
-
1/4 tsp fine sea salt
For the Roasted Tomatoes:
-
500 g cherry or grape tomatoes
-
2 tbsp olive oil
-
2 cloves garlic (minced)
-
1 tsp dried oregano
-
1/2 tsp salt
-
1/4 tsp black pepper
For the Filling:
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250 g whole-milk ricotta cheese
-
50 g freshly grated Parmesan cheese
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1 large handful fresh basil leaves (finely chopped)
-
1 zest lemon
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1/4 tsp salt
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1/4 tsp black pepper
For Serving:
-
Extra fresh basil leaves
-
drizzle balsamic glaze
Instructions
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Preheat your oven to 200°C (400°F). On a rimmed baking sheet, toss the cherry tomatoes with the olive oil, minced garlic, dried oregano, salt, and pepper. Spread them out in a single layer. Roast for 20-25 minutes, until the tomatoes have collapsed and their skins are blistered and slightly charred in spots. Once done, set them aside to cool slightly.01
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While the tomatoes are roasting, combine the flour and salt in a blender. Add the eggs, milk, and melted butter. Blend on high speed for about 30 seconds, until the batter is completely smooth and the consistency of thin cream. Pour the batter into a jug and let it rest at room temperature for at least 30 minutes.02
-
In a medium bowl, combine the ricotta, grated Parmesan, chopped basil, lemon zest, salt, and pepper. Stir gently with a fork until everything is just incorporated. Taste and adjust the seasoning if needed.03
-
Heat your non-stick skillet or crepe pan over medium heat. Add a tiny knob of butter and swirl to coat the pan. Once the butter is sizzling but not brown, lift the pan off the heat. Pour in a small ladleful of batter (about 1/4 cup) into the center of the pan. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer. Return the pan to the heat.04
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Cook for about 60-90 seconds, until the edges of the crepe look lacy and are starting to pull away from the pan, and the bottom is golden brown. Slide your spatula underneath and confidently flip it over. Cook for another 30-45 seconds on the second side until lightly spotted. Slide the finished crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate.05
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Lay a crepe flat on a serving plate. Spread a generous spoonful of the ricotta filling down the center. Top with a spoonful of the roasted tomatoes and their juices. Fold the two sides of the crepe over the filling, or roll it up like a cigar. Repeat with the remaining crepes. Garnish with extra fresh basil leaves and a graceful drizzle of balsamic glaze right before serving.06
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