Baked Cheese Crepes

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
5 to 10 servings
Level:
Intermediate

Ingredients
  • 6 large eggs
  • 1/3 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons (about) unsalted butter
  • 8 ounces fontina cheese, cut into 1/2-inch cubes
  • 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 cup Marinara Sauce, recipe follows
  • 1/4 cup freshly grated Parmesan
Directions

Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Preheat the oven to 400 degrees F.

Butter a 13 by 9 by 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the fontina and mozzarella cheese in the center of the egg crepe, then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the Parmesan and dot with 2 tablespoons of butter. Bake until the cheese melts and the top is golden, about 15 minutes.

Marinara Sauce:

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

2 (32 ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Yield: 2 quarts

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes


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4.7 82
I made this for brunch with the sibs. Raves all around! This dish tastes like pizza or lasagna or cheese ravioli--pick one! Will repeat for sure! item not reviewed by moderator and published
Easy and fantastic! I used skim milk and low fat cheeses and it was still really good. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
My whole family loved these, from my 10 year old to my picky husband. My son often requests this dish. Thanks Giada! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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". item not reviewed by moderator and published
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. item not reviewed by moderator and published
Cheesey and wonderful! item not reviewed by moderator and published
Crepes in general are hard to make and I knew that going, even Alton devoted a whole episode to the trials and tribulations of crepe making. This being my first time trying to make crepes I failed miserably as I thought I might. By the time I was done I had used a dozen eggs and only got about 4 usable crepes. So, I ended up making a casserole out it by creating a base layer of egg crepes on the bottom of a 9x9 square pan with the intact and almost intact crepes, adding about 3/4 of the cheese in the recipe, half of the basil and then topping it with all the broken crepes and then marinara sauce. It tasted VERY good which is why I gave this 4 stars but it was much more difficult to make then she says so I didn't go for the whole 5 stars. I suggest practice making crepes, both egg and batter crepes before attempting this if you are going for a quick meal you can just pop into to the oven. Some people might be more skilled in the crepe department though and can do this in a snap on their first try. I just don't have that magic crepe touch! item not reviewed by moderator and published
It was one of the best things that I have ever made.It was simply delish item not reviewed by moderator and published
looked better and easier to make on tv than in reality. item not reviewed by moderator and published
We live on a small goat dairy so I used farm eggs and fresh soft goat cheese instead of fontina and mozzarella. I also used goat milk. We did top with Parmesan and it was excellent! item not reviewed by moderator and published
This recipe was very easy to make and extremely delicious. I able to cook this quick recipe for breakfast in the morning. My husband relished it!! item not reviewed by moderator and published
This is the best and most satisfying dish that Giada makes. Everyone that I've served it too gushes about how wonderful it is. I even sometimes only use mozzarella if I don't have fontina and the recipe still works. I top it with Giada's signature marinara sauce but a higher quality jarred sauce works well too when you're in a pinch. Also, it's a great way to become proficient in making crepes! item not reviewed by moderator and published
They are great. Even my husband liked them. The crepes can be difficult but practice makes perfect. item not reviewed by moderator and published
I loved this dish! With cheese, marinara sauce, and eggs you really can't go wrong. item not reviewed by moderator and published
These were delicious. After reading some of the previous reviews I was slightly skeptical, but decided to try it out anyways. They were fantastic. I was concerned that it would have an "eggy" flavor, but it didn't. I substituted fat free ricotta for the fontina, and used jarred sauce. The basil gave it a nice fresh flavor. I'll definitely make these again. item not reviewed by moderator and published
I am always looking for egg-based options as they are okay on my lower carb way of eating. I don't have a 6" non-stick skillet so I used my 10" skillet and made 5 larger 'crepes' and simply divided up the remaining ingredients. I used dried basil and mixed it in the egg batter and found no 'eggy' taste at all. They were light, delicate and delicious! Gracie, Giada! item not reviewed by moderator and published
but this was just a little too eggy for me ( I am not a huge egg fan but eat it when it is smothered ) so take this review with that in mind. I do think most people (egg liking) will love this though- also, this might be good rolled in lasagna noodles too. item not reviewed by moderator and published
I have made this 10+ times, and switch up the fillings each time that I make it, depending on which veggies and cheeses I have in the fridge at the time (my husband says that this original recipe is still his all-time favorite, though). It takes a bit of times to make the crepes, but I am getting better at it each time I make for breakfast....ALWAYS has turned out great! I HIGHLY RECOMMEND YOU GIVE THIS A TRY! item not reviewed by moderator and published
Loved it, Giada! YOU ARE THE BEST! item not reviewed by moderator and published
The end result of this recipe is quite tasty with melted fontina & mozzarella cheese. I felt like a spaz making the crepes, though! item not reviewed by moderator and published
It's amazing how easy and useful this dish is made. I really enjoyed watching the show and i look forward in trying to make it myself. item not reviewed by moderator and published
My family loves this recipe! Both my kids (5 & 15) want to help when I am making this and the love to eat it just as much. item not reviewed by moderator and published
These were VERY delicious. Everyone loved them! I have made them a couple of times with store bought marinara and they taste just as good. item not reviewed by moderator and published
I loved these crepes. I can eat them on my low-carb diet and not feel guilty. My husband enjoys them because he has to follow a Gluten free diet. item not reviewed by moderator and published
The Crepes were easy to make. The marinara sauce was way to watery although I followed the recipe to a tee. I actually had to reduce it for more than an hour to have a thicker sauce. Hard to find the Fontina cheese as suggested. Taste was ok. Not sure if I would make it again. item not reviewed by moderator and published
I have been doing low carb for over 2 months and when I saw this on TV I was so happy to find a crepe that has no flour. It was fabulous. My husband loved it too. I added some spinach to my sauce to give some veggies in it. This is a favorite. item not reviewed by moderator and published
my family loves this and it is so yummy item not reviewed by moderator and published
These came out great. Should mention that they should be served right out of the oven. That way the cheese is gooey. I let them sit for a bit and the cheese solidified inside. They were still very tasty though. item not reviewed by moderator and published
These were so delicious. Had a little trouble with the crepes at first, but it was worth the effort. This is a great twist on old favorites. item not reviewed by moderator and published
These are great! The first time I made this I used cream cheese because I couldn't find the fontina. I love cream cheese, but not in this recipe! It over-powered the crepes. I can now get the fontina and will always use it. To save time, I use a pre-shredded mozzarella/parmesan cheese blend and a jar of store bought tomato and basil sauce. item not reviewed by moderator and published
These are some of the best Crepes I have tasted (not including desserts). My family loves them from my two year old to my mother. We can't get enough! item not reviewed by moderator and published
These were really tasty. I used a 1/4 cup measuring cup to scoop the egg mixture in the pan and it worked out great. I also took the pan off the flame to prevent bubbles in the crepe. Thanks Giada. item not reviewed by moderator and published
This is now my favorite recipe!! I couldn't believe how easy it was to make and how unbelievably yummy it was!! I have never gotten in to any other cooking show but I love this one!! item not reviewed by moderator and published
I really enjoyed this recipe however I did tweak it a little. I added some flour to the crepes because when I tried to make them it was to close to scrambled eggs. I also added some minced garlic to the stuffing which gave it a little kick. Over all I loved this recipe. item not reviewed by moderator and published
Not often do I try a new receipe on company, but Giada made it seem so easy and delicious. I made it for Christmas and my guests raved!!!! I am making a receipe scrapebook for my daughter, who is getting married in 2006. This one will certainly be in it. Thanks Giada! item not reviewed by moderator and published
This is so wonderful and simple. immediately after i saw this on the food network i went to try it out and it was sensational. thanks for sharing. item not reviewed by moderator and published
These are so great- easy as could be, but healthy and delicious. Great for low-carb dieters, and just a good protein meal. But truly a hit- versatile yet simple, trademark Giada. Love her!! item not reviewed by moderator and published
My daughter and I were in Tuscany and had the very best hot chololate in many corner bars. It is thicker than our hot cocoa and would like to know how to make it??? item not reviewed by moderator and published
This is truely the best! It's a hit with everyone that trys it. item not reviewed by moderator and published
These were great. I did find it difficult to turn the pan over and get the crepe out (in fact, I dropped a plate on the first one and made a big mess!). I was able to loosen the edges with a spatula and sort of slide it onto a plate, it worked better for me. But the flavor was great--I love the crispy cheese bits when the cheese oozed out of the crepe and browned a little! item not reviewed by moderator and published
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After making this one time, my wife loved it so much it went into the regular dinner rotation. The crepes are difficult at first (mostly transferring them from the pan without tearing), but it gets easier the more you make them. This has become such a loved dish that I even bought a crepe pan making it even easier to make! item not reviewed by moderator and published
This has become a fast favorite in my family... even for a "small" family dinner of 20 :) a must for me to supply! item not reviewed by moderator and published
This was a very easy, very tasty dish! I switched fontina for ricotta and it was delicious. item not reviewed by moderator and published
loved it. item not reviewed by moderator and published
I had never made crepes before. I had to practice with the first couple. It was important to regrease the skillet each time and to have the temperature right. My daughter (age 6) doesn't like to eat eggs, but loves lasagna. She loved these crepes and wasn't a bit mad at me when I told her what she was eating! I can't wait to make these for my friends! item not reviewed by moderator and published
These are wonderful! Even my picky seven-year old loved them! The crepes were much easier than I thought they would be, but I did add extras to the filling, such as fresh spinach and fresh diced tomatoes. I also sprinkled a little onion (just a bit for flavor) on top and garnished with pepperocini and basil, but I'm sure the dish is delicious just as the recipe is written. My husband ate so much he said he hurt himself. These will definently be a regular dish in my repertiore! Thanks Giada! item not reviewed by moderator and published
I am NOT a "cooking person", so my family was shocked and impressed when I made this little dish. When I had finished cooking it, they took their first bites cautiously then began to really dig in! The cheese, the egg, the sauce! So yummy! Thanks Giada. item not reviewed by moderator and published
This was amazing. Perfect. Exquisite. The cheese, the fresh basil, the homemade marinara...yummmmm. The only change I made was to add a cup of flour to the recipe, thereby making the crepes a little less eggy and a little more like the crepes I grew up eating, slathered in sourcream and jam. item not reviewed by moderator and published
I was a bit apprehensive about the Crepes [I thought the taste would be too eggy,the crepes too delicate to cook correctly]-- This was Wonderful, I shared with my neighbors,family and coworkers.What a wonderful alternitive from the traditional Manicotti-and as a added bonus WHEAT FREE! item not reviewed by moderator and published
My husband is always skeptical about "TV recipes". Even HE thought this was fantastic! Thank you item not reviewed by moderator and published
My family found the crepes too eggy. This is really just a rolled omelette recipe. The recipe needed some kind of meat in the filling to balance the egginess OR use a regular savory crepe recipe. The marinara sauce was boring. We liked the filling and will use it in other ways. item not reviewed by moderator and published
Sorry - hate to simplify this one. But its basically little mini-cheese omelettes with tomato sauce. Good, but not special. A good low-carb option if you're not already sick of having eggs for breakfast on the low carb diet. Tasty for little omelettes - but nothing over the top. item not reviewed by moderator and published
This is a very good Egg Dish item not reviewed by moderator and published
THIS RECEIPIE WAS FANTASTIC!! IT DIDNT TAKE LONG AT ALL TO MAKE. MY HUSBAND LOVED IT. I WILL DEFINATELY MAKE THIS AGAIN item not reviewed by moderator and published
I made this for my family and it was great. It really doesn't take long to make. One of the best recipes I have tried in a long time. item not reviewed by moderator and published
This recipe was incredibly easy and came out just like it looked on the tele. Quite tasty - but definitely use a good marinara, as the cheese is incredibly mild and the sauce is the defining flavor. item not reviewed by moderator and published
This dish is absolutely fabulous and so delicious! What a treat to serve a manicotti-like meal without flour to my gluten-allergic friends. They thought they died and went to heaven! Giada, this one is a winner and a new family treasure. GRAZIE, BELLA! item not reviewed by moderator and published
I loved it! item not reviewed by moderator and published
Made this recipe the day after we watched Giada do it -- it's fantastic! Like stuffed shells, but without the heavy pasta, and the fontina is perfect in it! In future, will dot it with only 1 tbsp. of butter, and will leave it in the oven for 20 minutes, but other than that, I won't fiddle with it. item not reviewed by moderator and published
low carb, easy and tasty. item not reviewed by moderator and published
Very easy and delicious. item not reviewed by moderator and published
This was an amazing recipe. It was absolutely delicious and the egg crepes were a brilliant substitute for the manicotti noodles I would have used, thus saving me lots of carbs. I did not use the fontina cheese but used the fresh mozzarella entirely and loved it that way. Everything else was as Giada intended. item not reviewed by moderator and published
Nice light "pasta" dish...used it to accompany fish. item not reviewed by moderator and published
Kind of like Mannicotti. My family loved this dish,... although both my kids are little rats and love cheese anyway. Found this dish to be really rich wich is why I gave it 4 stars instead of 5. I would have rated the difficulty as medium-high, but that's just because I had trouble wraping the crepes with my big meat hooks. If your a light eater this will fill you up quicker than you think. So be careful, a little dab will do ya. Next time i think I will try it without the butter on top. All round another good dish from the show. item not reviewed by moderator and published
They are truly delicious. item not reviewed by moderator and published
This was such a great, easy recipe! I was a bit worried about my kids liking it (they are 2-12 years old), but they all loved it! They couldn't stop ranting and raving. I made it exactly like the recipe said and may make substitutions later, it would be a fun one to add different fillings! Fantastic! item not reviewed by moderator and published
this dish was fun and delicious. i'll definetely make it again and experiment with different fillings. i couldn't find fontina so i used provelone instead. it was great. item not reviewed by moderator and published
Incredible flavor and so easy to make. To cut calories next time, I would reduce the cheese and add veggies. item not reviewed by moderator and published
Flavorful, savory, delicious...I used cream cheese instead of fontina, couldn't find it. I added mushrooms, and spinach instead of basil, a little salt & pepper on the inside. Mixed in cooked pancetta and onions in my marinara sauce and layered on top. Every inch of food in my pan was gone, eaten. This is a KEEPER. item not reviewed by moderator and published
I had never tried to make crepes before; after the first one, I got the hang of it. I made the crepes on Sunday and let them chill in the fridge, then filled and cooked the crepes Monday night. I used a jarred marinara, which made for a quick, easy, and very-yummy dinner. Thanks! item not reviewed by moderator and published
It was so easy to make these egg crepes. I thought it would be hard to flip out because they were so thin, but it worked out fine. We are watching carbs, so I am planning on using this crepe recipe to stuff with other foods as well. item not reviewed by moderator and published
This is a suprisingly flavorful meal. The texture of the crepes with the delicious cheese combination is memorable. The sauce is simple yet it will be a favorite marinara sauce in other applications. item not reviewed by moderator and published
This is execelent. I is a great subsitute for a Manicotti dish. Great of a diabetic diet. Low carb. TX Grace - CA item not reviewed by moderator and published
My husband and I made these today but instead of just cheese we omitted the basil and substituted fresh spinach. We also added chopped tomatoes and mushrooms. They were absolutely delicious. Add a side salad and you have a complete meal!! item not reviewed by moderator and published
The crepes contained no flour which is healthier. item not reviewed by moderator and published