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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    82 Reviews
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    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!
    Easy and fantastic! I used skim milk and low fat cheeses and it was still really good.
    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!
    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.
    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!
    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.
    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!!
    My whole family loved these, from my 10 year old to my picky husband. My son often requests this dish. Thanks Giada!
    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!
    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".
    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.
    Cheesey and wonderful!
    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!
    It was one of the best things that I have ever made.It was simply delish
    looked better and easier to make on tv than in reality.
    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!
    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!!
    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!
    They are great. Even my husband liked them. The crepes can be difficult but practice makes perfect.
    I loved this dish! With cheese, marinara sauce, and eggs you really can't go wrong.
    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.
    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!
    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.
    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!
    Loved it, Giada! YOU ARE THE BEST!
    The end result of this recipe is quite tasty with melted fontina & mozzarella cheese. I felt like a spaz making the crepes, though!
    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.
    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.
    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.
    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.
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