Caprese Crepes are an elegant yet simple way to enjoy classic Italian flavors into a French crepe. Soft, delicate crepes wrap around creamy fresh mozzarella, juicy tomatoes, fragrant basil, and a drizzle of rich balsamic glaze. The result is a dish that feels sophisticated but is surprisingly quick to make—an upgrade on traditional bruschetta that’s easier to enjoy without losing any of the flavor.
This idea first came to life after seeing a photo on social media, a sad piece of overcooked broccoli with a tiny pancake on top of it. It was someone’s way of trying to hide vegetables from their child. It made me think of what else would be good inside a pancake, and that’s what led me to develop this recipe. And so, Caprese Crepes were born.
Bruschetta vs. Caprese Crepes
Bruschetta, often served on toasted bread with tomato and basil, is delicious but can be messy to eat. Caprese Crepes deliver the same vibrant flavors—tomatoes, basil, mozzarella, and balsamic glaze—in a neat, wrap-style format. No crumbs, no juggling toast, just pure flavor in every bite.
What Does Caprese Mean?
“Caprese” means “in the style of Capri,” referring to the island of Capri in Italy. The traditional Caprese salad is known for its three colors—red tomatoes, white mozzarella, and green basil—matching the Italian flag and celebrating the freshness of Mediterranean ingredients.
Perfect for Entertaining
One reason this dish is perfect for parties and gatherings is its flexibility. The crepe batter can be made up to 24 hours in advance, stored in the refrigerator until you are ready to cook. The tomatoes can also be marinated for up to 24 hours, allowing their flavors to deepen. The balsamic reduction can be prepared ahead of time and stored in a sealed container.
Once cooked, crepes can be stacked between sheets of waxed paper or parchment and refrigerated. For this dish, they do not need to be reheated. Together, these make-ahead elements mean you can prep most of the dish ahead of time, then assemble it easily when guests arrive or when you reach your event location.
What is in Caprese Crepes?
Fresh Mozzarella vs. Low-Moisture Mozzarella
Fresh mozzarella is soft, moist, and stored in water or whey, giving it a mild flavor and tender texture. It melts gently and pairs beautifully with fresh vegetables and herbs. Low-moisture mozzarella, commonly used on pizza, is firmer and saltier. For Caprese Crepes, fresh mozzarella is essential to maintain a light, delicate bite
Balsamic Vinegar – A Sweet Italian Tradition
Authentic balsamic vinegar, produced in Modena and Reggio Emilia, Italy, is made from reduced grape must and aged for years in wooden barrels, resulting in a rich sweetness and complex flavor. In contrast, red wine vinegar is sharp and acidic, perfect for salad dressings. For these crepes, a simple balsamic reduction (balsamic glaze) brings just the right touch of sweet and tangy flavor. It can also be made ahead of time and transported easily.
Crepes Don’t Have to Be Sweet
Though crepes are often associated with sweet fillings like fruit or chocolate, they are extremely versatile. These savory Caprese Crepes use an unsweetened batter, allowing the Italian flavors of tomato, basil, mozzarella, and balsamic glaze to shine. Don’t be afraid of making crepes, they are actually easier than making pancakes! If you want, you can use our recipe for Sourdough Crepes, a great way to use up sourdough starter!
Equipment That Makes It Easier
Making perfect crepes is easier when you have the right tools:
- *Crepe Pan: A flat, non-stick surface helps cook crepes evenly and quickly.
- *Crepe Spatula: Usually made from wood so it will not damage your pan and makes flipping delicate crepes simple.
- *Food Chopper: A handy tool for mincing garlic quickly and evenly—great for making the tomato topping with minimal effort. We also use the food chopper when making Shallots in Oil.
These tools make cooking smoother, faster, and more fun, especially when preparing multiple crepes for entertaining.
Caprese Crepes FAQ
Answering Your Questions
Can I make the crepe batter ahead of time?
The batter has to sit for at least 30 minutes before it is cooked. It can be prepared up to 24 hours in advance and stored in the refrigerator.
How far in advance can I marinate the tomatoes?
Up to 24 hours for the best flavor.
Can I make the balsamic reduction ahead of time?
Absolutely. It stores well and travels easily in a sealed container.
Can I make the crepes ahead of time?
Yes, stack them between waxed or parchment paper and refrigerate. They travel well and can be assembled later.
What kind of mozzarella works best?
Fresh mozzarella is ideal for its soft, creamy texture and delicate flavor. Other cheeses that could work are:
Burrata:
This cheese has a similar creamy texture to fresh mozzarella, especially when used in Caprese salad or as a garnish.
Bocconcini:
These are small fresh mozzarella balls and can be sliced.
Caprese Crepes Recipe
Email Me the Recipe
Enter your email address and we will send it straight to your inbox.
Caprese Crepes
Equipment
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
~~ Crepes ~~
- 2 cup *Flour, sifted
- ¼ teaspoon Salt
- 4 Egg
- 1 ½ cup Milk
- 6 tablespoons Butter, unsalted melted
- 1 cup Water
~~ Marinade ~~
- 4 tomatoes, Italian Plum recommended
- 4 clove garlic, minced
- 1 tablespoon basil, fresh leaves minced
- teaspoon salt
- 2 tablespoons balsamic vinegar
- ¼ cup *olive oil
~~ Glaze ~~
- ½ cup Balsamic vinegar
~~ Assembly ~~
- 16 ounces fresh mozzarella, sliced
- 8 basil leaves, chiffonaded
Instructions
- Mise en Place
Batter
- Make the crepe batter at least one hour before you want to cook.
- 6 tablespoons ButterMelt the butter.
- 2 cup Flour, 1/4 teaspoon SaltPut the flour and salt into a bowl and stir to combine.
- 4 Egg, 1 1/2 cup MilkAdd the eggs and mix in the milk.
- Mix it thoroughly before adding the melted butter.
- 1 cup WaterWhisk thoroughly so there are no bubbles or bits of flour, then slowly add the water.
- Stir and let the batter sit for at least an hour or overnight.
Marinade
- While the batter is sitting, marinate the tomatoes.
- 4 tomatoesSlice the tomatoes in about 1/4 inch slices.
- 1 tablespoon basilChop the fresh basil leaves.
- 4 clove garlicChop or mince the garlic.
- teaspoon saltPut the tomatoes and salt in a bowl.
- Add the basil and garlic.
- 2 tablespoons balsamic vinegar, 1/4 cup olive oilIn another bowl, put the balsamic vinegar and whisk in the olive oil. It does not need to emulsify, it's only a marinade.
- Pour the marinade over the tomatoes and toss them with with hands to make sure they are all completely coated.
- Set them aside and let them marinate for at least an hour.
Glaze
- 1/2 cup Balsamic vinegarWhile the tomatoes are marinating, make the glaze. Put the balsamic vinegar in a small pot and simmer it until it reduces by half. Do not cover it and don't boil it. When it's been reduced, remove it from the heat and set it aside. It can also be refrigerated.
Chiffonade
- Stack the basil leaves together. Starting on the side, roll the leaves together as tightly as possible. Using a sharp knife, slice the roll of basil leaves. Separate the slices and you have chiffonad.
Crepes
- When the batter is ready, preheat the pan and put a little bit of oil to prevent sticking. Pour in a ladle of batter, spread it around and wait for it to bubble. When it's bubbling. use the turner to flip the crepe. Let the flipped crepe sit for about 15 seconds, then put it on a plate. Use wax paper between the layers so they won't stick together.
Assembly
- For each serving, you need two crepes.
- 16 ounces fresh mozzarellaPut one crepe on a plate and open it up. Put slices of mozzarella.
- Top with slices of tomato. Close the crepe up and make another one.
- 8 basil leavesDrizzle the glaze over the closed crepes.
- Sprinkle the basil chiffonade over the crepes and serve.
- Enjoy!
Nutrition
Caprese Crepes Video Transcript
Transcript
Good afternoon and welcome to the Good
Plate’s Kitchen.
Today we are making Caprese Crepes.
And we have fresh basil to make the
crepes.
We have milk and flour, butter and water.
We’re going to do that first.
And then we’re going to marinate these
tomatoes.
With garlic and basil.
And then we’re going
to stuff them with the
tomatoes and the basil
and fresh mozzarella.
So, stay tuned and let’s do this.
Okay, now it’s time to make the batter for
the crepes.
We have to start kind of
early because the crepe
batter has to sit so all
the flour can hydrate.
And we have melted butter.
Eggs, water, pink salt and flour and milk.
Start with the flour
Put the flour in.
And put salt.
And that’s pretty.
The next thing is the egg.
Eggs,
one, two, and the milk goes in now.
This is a Danish whisk.
I really like it.
And we’re going to mix this
together now because the next
thing that’s going to get
added is the melted butter.
And you don’t want to put the eggs and the
butter together.
When the butter is melted, you don’t want
the eggs to cook.
And it becomes scrambled eggs.
That’s why we’re mixing in with the flour
right now.
Mix that up. Get it really mixed in.
Okay, next is the water.
You make sure that there’s no bubbles,
no visible pieces of flour.
Before you put the water in.
And there’s the water.
Now, this has to sit for about an hour or
an hour and a half.
We could even do it overnight.
Now, while we’re waiting
for the crepe batter, we’re
going to make the tomatoes
that are going into the crepes.
And they also have to marinate.
So we’re going to start that right now.
You have a bowl.
I’m going to take these
basil leaves and put
them directly in with
the tomatoes like that.
And this is…
fresh garlic.
In my opinion, there is no such things to
much garlic.
Let’s put the garlic in there.
And some of this lovely pink salt.
Just a little.
Alright.
Next.
We have some beautiful balsamic vinegar.
You don’t need too much.
Don’t need too much.
And some amazing olive oil.
Extra virgin olive oil.
This is from Sicily.
And we don’t need very much of that
either.
When you’re making
something like this, you really
need to use a really
good quality olive oil.
And that’s Sicilian olive oil.
You can’t really get
much better than that.
So we’re just going to mix this together
like this.
It doesn’t have to be perfect.
It’s not really a vinagrette.
It’s just for marinating.
And then pour this over.
And make sure everybody gets coated.
And just do it with my hand.
And these slices of tomato are going to be
going in directly into the crepes.
With the cheese.
Alright. We’re going to let
them marinate for a while.
And we’ll be back.
And nice little bubbles.
And notice that you have some
places where it’s actually rising. Okay.
Now take your handy dandy wooden spatula.
Especially made for crepes.
These are great.
Great for tortillas too. FLIP!
and then take it off.
Come on.
There you go,
I know you don’t want to get off the nice.
Then we go like this.
And we have a whole bunch of them that are
already going.
And… like that.
Okay.
Now it’s time to make and put the crepes
together.
You can find the recipe for the crepes.
On the good plate.
Look for the sourdough crepes.
These are regular crepes.
But it’s the same thing.
Okay.
So we’re going to take cheese first.
Another piece of cheese.
And another piece of cheese.
And one more.
Okay.
And now we’re going to put beautiful
tomatoes on there.
See they’ve been marinating this whole
time.
Here we go.
And now I’m going to roll that up.
Like that.
A little bit over a little bit.
I’m going to make another one.
And more tomato.
And roll that one up too.
And now we’re going to put…
some syrup on.
This is reduced balsamic vinegar.
I’m just going to put a little bit on each
one.
And garnish it with basil chiffonade.
And there are… our beautiful…
Caprese Crepes.
We’re going to go eat those.
And we’ll see you next time on the good
plate.
Thank you for watching.
Bye bye for now.
Yum, yum!
