Giada De Laurentiis' Baked Cheese Crepes are an elegant yet easy-to-make dish that combines soft, cheesy fillings with a light, egg-based crepe. With Fontina and mozzarella cheese rolled up in freshly made crepes and topped with marinara sauce and Parmesan, these crepes are perfect for a comforting dinner or a show-stopping brunch. Whether you’re entertaining guests or looking to indulge on a quiet evening, these crepes will impress everyone at the table.
Why Everyone Will Love This Recipe
Cheesy goodness: A perfect balance of Fontina and mozzarella in every bite.
Comfort food with a twist: Light crepes with savory cheese and fresh basil, baked to perfection.
Simple to make: Despite the elegant appearance, this recipe is straightforward.
Crowd-pleaser: Ideal for family dinners or special occasions.
Perfect for leftovers: These crepes reheat beautifully, making them great for meal prep.
What Is Baked Cheese Crepes?
Baked Cheese Crepes are a delectable combination of thin, egg-based crepes filled with flavorful cheeses like Fontina and mozzarella. The crepes are then rolled up, topped with marinara sauce, and baked until everything melds together into a warm, gooey delight. This dish, inspired by classic Italian flavors, is often served as a main course, perfect for cozy meals or dinner parties. It’s an elegant comfort food that brings together the best of savory ingredients.
Pro Tips for the Best Baked Cheese Crepes
- Don’t overcook the crepes: Keep the cooking time for the crepes to around 1 minute to ensure they remain soft and pliable.
- Make ahead: The crepes can be made ahead of time and stored in the fridge with wax paper between them. This saves time when you're ready to assemble.
- Use fresh mozzarella: Fresh mozzarella adds the perfect texture and flavor to the crepes. Be sure to drain it well to avoid excess moisture.
- Experiment with sauces: Feel free to use your favorite pasta sauce—marinara is classic, but a creamy white sauce also pairs wonderfully.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the crepes and assemble them up to a day in advance. Cover the baking dish tightly with plastic wrap and refrigerate until ready to bake.
Can I use different cheeses?
Fontina and mozzarella create a nice melt, but you can substitute with Gruyère, Gouda, or even cheddar for a different flavor profile.
What can I serve with Baked Cheese Crepes?
These crepes go well with a simple green salad, roasted vegetables, or even a light soup. Pair it with a crisp white wine for an elegant touch.
Can I freeze Baked Cheese Crepes?
Yes! After assembling, freeze the unbaked crepes. To bake, let them thaw in the fridge overnight, then bake as usual. This makes for an easy, make-ahead dinner.
How do I prevent the crepes from getting too greasy?
Ensure you only use a thin layer of butter in the skillet when making the crepes. Excess butter can lead to greasy crepes.
Can I use a non-stick skillet for the crepes?
Absolutely! A non-stick skillet is ideal because it allows the crepes to cook evenly and makes flipping much easier.
How to Store Baked Cheese Crepes
Allow any leftover Baked Cheese Crepes to cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, simply bake them in the oven at 350°F (175°C) for 10–15 minutes until heated through.
How to Freeze Baked Cheese Crepes
To freeze, wrap the unbaked crepes tightly in plastic wrap and foil. Store them in the freezer for up to 2 months. When ready to bake, thaw them overnight in the fridge and bake as directed. You can also freeze the filled, baked crepes if you have leftovers, and they will stay fresh for 1–2 months.
Ingredients
- 6 large eggs
- 1/3 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted melted butter
- 8 ounces Fontina cheese, cut into 1/2-inch cubes
- 8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch cubes
- 1/4 cup thinly sliced fresh basil leaves
- 1 cup marinara sauce or your favorite pasta sauce
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter (for baking dish)
How to Make Giada De Laurentiis' Baked Cheese Crepes
- Preheat the oven
Preheat your oven to 400°F (200°C). Butter a 13x9x2-inch baking dish and set it aside. - Whisk the egg mixture
In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth. - Prepare the skillet
Heat a 6-inch non-stick skillet over medium-low heat. Brush the skillet with melted butter. - Cook the crepes
Pour 3 tablespoons of the egg mixture into the skillet at once. Swirl to coat the bottom evenly. Cover and cook for about 1 minute until the eggs set, but don't overcook them. Flip the crepe onto a plate and cover with wax paper. Repeat with the remaining butter and egg mixture until you have 10 crepes. - Assemble the crepes
Take each crepe and place it on a flat surface. Add a small amount of Fontina and mozzarella cheese in the center and sprinkle with fresh basil. Roll up the crepe. - Place in the baking dish
Arrange the filled crepes seam-side down in the buttered baking dish. Repeat with the remaining crepes. - Top with sauce and cheese
Pour marinara sauce over the crepes, then sprinkle with Parmesan cheese. Dot the top with extra butter. - Bake
Bake the crepes in the preheated oven for 15 minutes or until the cheese is melted and the Parmesan is golden. - Serve and enjoy!
Remove from the oven and let cool slightly before serving. Enjoy your delicious Baked Cheese Crepes!
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