Caprese Crepes

I’m sure I’ve told you guys this before, but usually when I film cooking videos with Learn to Cook, I also film with their online culinary school, Escoffier Online. I admitted to the team that I felt like a fraud the first time I put on their chef coat, so now filming these videos always give us a good laugh 🙂

Despite the more professional attire, the videos are still very similar; and the recipes still turn out delicious (if I do say so myself)! This particular one was extra fun because I don’t usually cook crepes. Turns out they are infinitely easier to make than I was expecting! Plus, they’re so light and delicate that there really are endless possibilities for the filling. I can’t wait to experiment with other combos!

For now, let’s dig in to crepes with tomatoes, mozzarella and basil… I’m pretty sure you’re gonna love it. Here’s how you make them!

1 cup flour

2 eggs

1/2 cup milk

1/2 cup water

2 tbsp butter, melted

1/2 tsp salt

3 vine ripened tomatoes, diced

1 bunch fresh basil

1 lb fresh mozzarella

balsamic reduction

salt and pepper

In a large mixing bowl, whisk the eggs and flour. Slowly add the milk and water. Add salt and butter and whisk until smooth. Add more water if the batter is too thick and refrigerate for an hour.

Heat a lightly greased frying pan or crepe pan over medium heat. Using a ladle or measuring cup to transfer the batter to the pan. Tilt the pan as you add it and only add enough to coat the bottom of the pan evenly. Cook them for about 1-2 minutes, or until the sides begin to curl up. Flip and cook for another 30 seconds to 1 minute. Remove the crepe and repeat until all of the batter is gone.

Toss the diced tomatoes, cubed mozzarella and basil (chiffonade) in a bowl. Season with salt and pepper and a little balsamic reduction.  Grab a crepe and spoon the mixture into the middle. Fold one side of the crepe over the filling then the other and then flip that over for plating.

Drizzle with more balsamic reduction and basil on top!

So much yum. Enjoy!