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Baked Cheese Crepes Recipe

Baked Cheese Crepes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (81)

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Average Rating:

Total Reviews: 81

Showing 11-20 of 81

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  • on November 03, 2007

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    Cheesey and wonderful!

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  • on June 25, 2007

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    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!

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  • on June 16, 2007

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    It was one of the best things that I have ever made.It was simply delish

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  • on June 05, 2007

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    looked better and easier to make on tv than in reality.

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  • on May 30, 2007

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    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!

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  • on May 30, 2007

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    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!!

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  • on May 20, 2007

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    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!

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  • on April 03, 2007

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    They are great. Even my husband liked them. The crepes can be difficult but practice makes perfect.

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  • on January 06, 2007

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    I loved this dish! With cheese, marinara sauce, and eggs you really can't go wrong.

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  • on December 03, 2006

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    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.

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