Caprese Crepes
Caprese Crepes are a fresh twist on bruschetta, combining tomatoes, fresh mozzarella, basil, and balsamic glaze wrapped in savory crepes. With make-ahead batter, marinated tomatoes, balsamic reduction, and easy-to-make crepes, this recipe is perfect for elegant entertaining.
Calories per serving: 492kcal
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.
- Melt the butter.
- Put the flour and salt into a bowl and stir to combine.
- Add the eggs and mix in the milk.
- Mix it thoroughly before adding the melted butter.
- Whisk 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.
- Slice the tomatoes in about 1/4 inch slices.
- Chop the fresh basil leaves.
- Chop or mince the garlic.
- Put the tomatoes and salt in a bowl.
- Add the basil and garlic.
- In 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
- While 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.
- Put 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.
- Drizzle the glaze over the closed crepes.
- Sprinkle the basil chiffonade over the crepes and serve.
- Enjoy!
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