This recipe is part of the Made–To–Order Recipe Series. The Made–To–Order Recipe Series introduces a standard recipe with countless potential variations, along with several suggested preparations to choose from. The standard recipe will equip you with the blueprint and inspiration to customize the recipe to your taste and preferences. After making one of the variations from The All Purpose Kitchen, I encourage you to put your own spin on the recipe and make it yours, Made–To–Order. For an in depth description of the crêpe making process, how to fill crêpes, and how to store crêpes, head over to the Crêpes Made–To–Order Recipe.
There are certain flavor combinations that are foolproof. You can transplant them to any dish or setting and they will never disappoint. For me, pesto with sun–dried tomatoes, mozzarella and prosciutto is at the top of that list of flavor profiles. The combination is creamy, herbal, salty, with a little sweetness from the sun–dried tomatoes — delicious! Do you have a favorite flavor profile? I’d love to hear about it in the comments below.
These parmesan crêpes are phenomenal too. When I first made them I couldn’t believe I hadn’t thought to cook parmesan directly into crêpes before. Not to mention, how satisfying it is that such an easy addition can deliver such flavor–charged results. Just shower finely grated parmesan over the crêpe before flipping it, and continue cooking your crêpes as usual. The result is a beautiful golden–brown layer of caramelized cheese in every bite that’s typically only reserved for the edge of lasagnas or that special bite of grilled cheese.
For more crêpe variations, check out these recipes:
- Crêpes Made–To–Order Recipe
- Crêpes with Fresh Berries and Maple Syrup
- Crêpes with Nutella and Banana
- Crêpes with Brown Sugar and Bourbon Peaches
- Crêpes with Egg, Cheddar and Sautéed Spinach
- Crêpe Cake with Maple Buttercream
The Process
These crêpes have a secret weapon: all of the ingredients in the filling are stand–alone delicacies. All you have to do is let the ingredients do the work, and commanding flavor is guaranteed. And if that isn’t convincing enough, the filling requires minimal preparation. The most demanding step is shredding cheese, which gives you the time to add some dessert crêpes to the menu or open a bottle of wine from the suggested pairings.
After spreading the crêpe batter around the pan, sprinkle 1 tablespoon of finely grated parmesan over the crêpe.
When the first side is golden brown, flip the crêpe. The parmesan is now in direct contact with the pan, melting and caramelizing. Spread the pesto, shredded mozzarella, prosciutto and sun–dried tomato over one half of the crêpe.
Fold the crêpe over the filling, and cook for 1 minute longer per side.
Wine Pairings
- Prosecco: for its green fruit flavors and medium–high acidity
- Montepulciano d’Abruzzo: for its rustic body and dark fruit flavors
Parmesan Crêpes with, Pesto, Sun–Dried Tomato, Mozzarella and Prosciutto
Ingredients
- 2 tablespoons Unsalted Butter, plus more for cooking crêpes
- 1 cup (5 oz) All–Purpose Flour
- 1 teaspoon Sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 Egg
- 1¼ cups Whole Milk
- 1 oz (about ½ cup) finely grated Parmesan Cheese
- ½ cup Basil Pesto
- 8 oz Fresh Mozzarella Cheese, grated
- ½ cup Sun–Dried Tomato, patted dry and sliced thin
- 8 slices Prosciutto
Instructions
- Microwave butter in 20 second intervals until melted; set aside. In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk the egg and milk until uniform. Sift about ½ of the dry ingredients mixture through a fine–mesh strainer over the milk mixture; whisk together until a few lumps remain. Sift remaining dry ingredients over the batter; whisk until a few lumps remain. Add the melted butter and whisk until smooth.
- Set a 12–inch non–stick skillet over medium–low heat for 3 minutes. Increase heat to medium; melt ½ tablespoon butter until bubbling subsides and butter begins to smell nutty, 2 minutes. Ladle ¼ cup batter in center of pan; lift pan off heat and tilt in circular motion to disperse batter over surface. Sprinkle 1 tablespoon of parmesan cheese evenly over crêpe. Continue cooking until bottom of crêpe is golden brown, about 2 minutes.
- Flip crêpe. Spread 1 tablespoon pesto over half of crêpe. Scatter 2 tablespoons mozzarella cheese over pesto, followed by one slice of prosciutto, and 1 tablespoon sun–dried tomato. Fold bare half of crêpe over filling; continue to cook for 1 minute. Flip crêpe over; cook for 1 minute. Serve immediately or hold in 200 °F oven until ready to serve. Continue cooking crêpes, adding more butter to pan as needed.
Notes
- About a 7-oz jar of pesto will provide the right amount. Don’t worry if all you can find is a 6- or 8-oz jar. Use approximately ⅛ of the jar per crêpe and you won’t know the difference. Of course feel free to make your own pesto.
- If using salted butter, omit the salt from the batter.
- Low–fat or dairy–free milk can be substituted for the whole milk.
- The batter can be cooked right away, but will develop even more delicious flavor if allowed to rest refrigerated overnight.
- Batter can be covered and refrigerated for up to a week; whisk to recombine before cooking. Cooked and unfilled parmesan crêpes can be stacked and cooled to room temperature; store them in an airtight container in the refrigerator for 1 week, or in the freezer for 1 month. To reheat, stack crêpes, cover with a damp paper towel, and heat in microwave until warm, about 30 seconds. Then continue with step 3 in a non–stick skillet over medium heat to fill and serve crêpes.
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