Baked Cheese Crepes

Total Time:
50 min
20 min
30 min

5 to 10 servings

  • 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

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

View All

Cooking Tips
More Recipes and Ideas
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

Not what you're looking for? Try:

Baked Cheese with Chorizo

Recipe courtesy of Marcela Valladolid