Caprese Crepes
This Caprese Crêpe recipe features crêpes slathered with pesto and topped with tomatoes and fresh mozzarella. Perfect for lunch or brunch!
Servings: 4
Calories: 603kcal
Ingredients
- 2-3 tomatoes about 1 pound total
- 2 balls of fresh mozzarella bocconcini-size
- 4 large crêpes or 8 small ones
- 4 tablespoons pesto
- basil leaves for garnish
Instructions
- Slice tomatoes and fresh mozzarella.
- If you are starting with refrigerated crêpes, put them on a plate and microwave them on medium-high for about 30 seconds, flipping them over at 15 seconds.
- Lay out a crêpe on a cutting board and smear it with 1 tablespoon of pesto (a thin layer).
- Arrange the tomato and mozzarella slices one-by-one, overlapping each slightly, on one half of the crêpe. Then fold the empty half of the crêpe over the top.
- Repeat for the rest of your crepes and ingredients.
- Add fresh basil on top for a garnish, if desired.
Notes
Expert Tips:
See my Nutella Crêpes recipe for how to make your own crêpes, and see my Simple Lemon Basil Pesto recipe for my favorite pesto!
Crêpes, especially homemade ones, can be very delicate. Make sure to be gentle when you are folding so as not to rip them.
These crêpes are really best eaten soon after you make them. If you let them sit, the juices from the tomato slices will soak into the crêpe and make it soggy.
Nutrition
Calories: 603kcal | Carbohydrates: 100g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 79mg | Sodium: 808mg | Fiber: 12g | Sugar: 21g
