Mozzarella and tomato crepes
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Mozzarella and tomato crepes are a simple yet very delicious way to make your own homemade crepes.
If you want a faster meal and don’t have time to make your own batter, you can always opt for a ready-made. They are readily available in many stores.
Ingredients
Making mozzarella and tomato crepes though is as easy as eating them. For your batter, you will just need:
- Flour
- Egg
- Milk – we use fat-free, lactose-free milk
- Salt – just a pinch
For the filling,
- Mozzarella – opt for a fresh one if available
- Tomatoes – or cherry tomatoes if you prefer
- Basil – to add an additional touch of flavor
Some people add butter or oil when making the batter, but we really believe there is no need for that.
How to make them
Firstly, you would make your batter. It will take only a couple of minutes.
Add the egg to a bowl and start adding the flour and the milk little by little. We recommend you alternate the two ingredients, always filtering the flour with a colander to avoid the batter having lumps.
When adding the ingredients, mix continuously. In the end, add a pinch of salt and mix for a few more seconds. Once ready, let it rest in the fridge for around 30 minutes.
Preheat the crepe maker or non-stick pan for a couple of minutes. Pour the batter and spread it evenly on the surface. When able to flip, do so and cook slightly.
Add the ingredients if you wish to have them cooked. Alternatively, you can add fresh ingredients when the crepes are cooked. It’s up to your personal preference.
Tips
While making crepes is fast and easy, a few tricks will give the perfect result.
- The batter will have to be not too dense nor too liquid.
- Remember to cut the mozzarella and let rest in the fridge to release excess liquid. If not, the mozzarella will release the liquid during cooking.
- Remember to preheat the pan or the crepe maker before cooking.
Variants
These mozzarella and tomato crepes can be easily made gluten-free. Simply, replace the all-purpose flour with a gluten-free all-purpose flour. You won’t need to change other ingredients.
If you would like to opt for a dairy-free version, things may be a little more complicated, but not impossible. In this case, you can replace the milk with dairy-free options, such as almond milk or coconut milk.
When it comes to the filling, you will need to replace the mozzarella. In this case, you can opt for vegan cheese, usually made with cashews or soy. There are nowadays many available options on the market.
FAQs
Can I make the batter in advance?
Yes, sometimes we make the batter in the morning and make the crepes in the evening or during the following day.
Can I store the crepes?
Yes, you can store the crepes (filled or not) in the fridge for a couple of days. You can also freeze the cooked unfilled crepes for a couple of months.
It’s a great idea if you have to make a huge batch in advance and have them easy to thaw whenever you fancy one.
Mozzarella and tomato crepes
Ingredients
- batter for 4 crepes see the link in the instructions
- 200 grams mozzarella
- 1.5 tomato
- fresh basil
- grated parmesan optional
Instructions
- Make the batter for crepes following our recipe. Alternatively, you can use a ready-made batter.
- Cut the mozzarella in slices and let rest in the fridge to release excess liquid.
- Cut tomatoes in slices. Wash and dry the basil leaves and tear them into smaller pieces if too big. Grate parmesan, if using.
- Heat a flat non-stick pan over medium-high heat (or a crepe maker if you own one). Add a fourth of the batter into the pan. Tilt the pan or use a batter spreader to spread the batter evenly onto the pan.
- Cook until golden brown and flip. Add a fourth of the ingredients on the crepe and fold it. Cook until one side is brown and then flip on the other folded side and cook until just as brown. Take from heat and repeat for all the crepes.
- Plate and serve immediately.
Notes
- The batter will have to be not too dense nor too liquid.
- Remember to cut the mozzarella and let rest in the fridge. to release excess liquid. If not, the mozzarella will release the liquid during cooking.
- Remember to preheat the pan or the crepe maker before cooking.
Caution
Nutritional information shall not be used for medical reasons.
