Baked Cheese Crepes

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Easy and fantastic! I used skim milk and low fat cheeses and it was still really good.

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This is super-tasty, and very high in protein which, as a gastric bypass patient, is important. This is one of the first recipes that turned me on to the Food Network. Thanks, Giada!

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Delicious! I didn't have fresh mozzarella or fontina cheese or fresh basil. Decided to make it anyway and it turned out great with dried basil and shredded mozzarella. Not eggy at all.

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The fonina cheese is the key. These were super gooey and wonderful. I added some sliced italian sausage to the marinara sauce. I had never made crepes before and it was very easy!

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This was delicious but a lot of work. The marinara sauce needed some doctoring with garlic powder, oregano, basil and onion powder. I don't know if I would make it again but it was yummy.

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Great brunch option!!!
be aware that the first couple of crepes might not be to easy to make. Make sure that your pan has enough butter to completely cover it and avoid the egg from sticking.
the effort is completely worthy!!

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My whole family loved these, from my 10 year old to my picky husband. My son often requests this dish. Thanks Giada!

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Delicious, light and very Italian. The second time I made it, added diced Canadian bacon, garlic, grated red bell pepper and a little dried green pepper. The family loves it!

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My wife and I just finished devouring the Baked Cheese Crepes dinner who's recipe was provided by Giada. I followed the recipe to a (T and the only thing that I did different was to add a thin strip of good quality Italian sweet sausges as the first layer to the crepe so that it's juices would flow down to the other ingriedents. Giada is my favorite and her recipes are great but with the added ingriedent of the sausges, it makes this recipe a "Ten Star".

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I also saw this egg crepe dish made on T.V. and made it the following day. I knew it would be good, and I was not disappointed. It's a simple, uncomplicated meal that is delicious.