Italian Garden Crepe Recipe

Make batter

In a blender or large bowl, combine 1 cup flour, 1 cup whole milk, 2 eggs, 1 tablespoon water, 2 tablespoons melted butter and 1 teaspoon salt. Blend or whisk until completely smooth and slightly frothy, about 30–60 seconds. Let rest at room temperature for 15 minutes (this relaxes gluten and helps crepes be tender).

Adjust consistency

After resting, check the batter: it should be pourable and coat the back of a spoon. If too thick, whisk in up to 2 tablespoons water or milk until it reaches a thin, crepe-like consistency.

Prepare vegetables

While batter rests, toss 1 cup halved cherry tomatoes, 1 packed cup baby spinach, 1/2 cup thinly sliced red bell pepper and 1/4 cup very thinly sliced red onion in a bowl. Drizzle with 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon juice, then season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside so flavors meld and spinach wilts slightly from residual heat.

Optional quick sauté

If you prefer the vegetables warm and slightly softened, heat a skillet over medium, add 1 teaspoon oil, sauté the red pepper and onion 2–3 minutes then add tomatoes and spinach and cook 1–2 minutes until spinach wilts. Remove from heat and finish with lemon juice and seasoning.

Preheat pan

Heat a nonstick 8–10 inch skillet or crepe pan over medium heat. Brush with a little melted butter or oil (about 1 teaspoon) and wipe excess with a paper towel so the surface is lightly greased.

Cook crepes

Pour about 1/4 cup batter into the center of the hot pan, immediately tilt and swirl the pan so batter forms a thin, even circle. Cook until edges lift and underside is lightly golden, about 45–60 seconds. Flip with a spatula and cook the second side 20–30 seconds. Transfer to a plate and keep warm. Repeat with remaining batter to make 6 crepes, brushing pan lightly between crepes if needed.

Spread and layer

Place a warm crepe on a clean work surface. Spread about 1 tablespoon basil pesto evenly over the center of the crepe, leaving a 1-inch border. Sprinkle about 1/6 oz (a light tablespoon) of finely grated Parmesan over the pesto, then add a few slices of fresh mozzarella (about 1/3 oz per crepe).

Add vegetables

Top the cheese with about 1/6 cup of the prepared vegetable mixture, distributing tomatoes, spinach, peppers and onions evenly. Do not overfill — you want the crepe to fold easily.

Warm to melt

If you like the mozzarella slightly melted, return the assembled crepe to the warm skillet for 30–60 seconds, cover loosely with a lid so cheese softens but crepe does not brown excessively.

Fold and finish

Fold the crepe in half or into thirds and transfer to a serving plate. Sprinkle additional 1/2 oz grated Parmesan and chiffonade of fresh basil over the top. Drizzle with a few drops of olive oil if desired and finish with a crack of black pepper.