• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The All Purpose Kitchen
  • Home
  • Recipes
  • About
  • Resources
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

Parmesan Crêpes with, Pesto, Sun-Dried Tomato, Mozzarella and Prosciutto

by theallpurposekitchen Leave a Comment
The All Purpose Kitchen is supported by you, our guests. When you buy through links on this site, I may earn an affiliate commission at no extra cost to you. I only link to products that I use and personally recommend.

Share

Share
Pin
Post

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.

Parmesan crepes with pesto, mozzarella, sun dried tomato and prosciutto
Jump to Recipe Print 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. 

Finely grated parmesan covering crepe batter in a pan before crepe is flipped.

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. 

Pesto spread over one half of crepe. The first layer of filling.
Shredded mozzarella sprinkled over one half of crepe.
Prosciutto layered over one half of crepe.
Sun dried tomatoes scattered over one half of crepe. The final layer of filling.

Fold the crêpe over the filling, and cook for 1 minute longer per side. 

Crepe folded in half in a pan, covered in golden brown parmesan cheese.

Wine Pairings

  • Prosecco: for its green fruit flavors and medium–high acidity 
  • Montepulciano d’Abruzzo: for its rustic body and dark fruit flavors
Parmesan crepes with pesto, mozzarella, sun dried tomato and prosciutto
Print Recipe

Parmesan Crêpes with, Pesto, Sun–Dried Tomato, Mozzarella and Prosciutto

Creamy, herbal, salty, and sweet, these ingredients were made for each other. Add golden brown parmesan cooked directly into the crêpes, and this recipe is bursting with flavor.
Prep Time15 minutes mins
Cook Time30 minutes mins
Course: Main Course
Servings: 8 crêpes

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.

Suggested Recipes

  • Balsamic Reduction
  • 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

Share

Share
Pin
Post

Filed Under: All Recipes, Main Course Tagged With: Made To Order

Subscribe

for new recipes and updates

Privacy Policy
Previous Post: « Crêpes with Brown Sugar and Bourbon Peaches
Next Post: Balsamic Reduction »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

You're in the right place! Together, I guarantee that you're going to love what you eat, and what could be more exciting than that. Find a quick recipe for dinner tonight, a centerpiece for your next dinner party, or just browse for some inspiration. Everything at The All Purpose Kitchen is extensively tested and backed by my years of experience both as a restaurant chef and home cook. But where are my manners? Forgive me, I get so excited about the food! My name is Rémi. You can learn more about me here →

Monthly Newsletter

Privacy Policy

Categories

  • All Recipes
  • Breakfast
  • Condiments
  • Desserts and Baking
  • Drinks
  • Main Course
  • Resources
  • Side Dishes

Favorites

Apple risotto in a pasta bowl, staged with fresh apples, rosemary and parmesan.

Apple Risotto

Maple dijon brussels sprout slaw in a serving bowl. Whole brussels sprouts, shallots, apple and rosemary staged around the bowl.

Maple-Dijon Brussels Sprout Slaw

Crepes with maple syrup and fresh berries on a platter

Crêpes with Fresh Berries and Maple Syrup

Jar of hot honey and whisk on a marble platter.

Hot Honey

Caramel braised plantains presented in a cast iron braiser.

Caramel-Braised Plantains

Footer

Remi Gottheil

  • Facebook
  • Instagram
  • Pinterest

Recipe developer and food blogger. Food makes me happy. I'm here to spread that joy through recipes, tutorials, inspiration, and fun facts. More about me →

My Favorites

Funfetti cake butter in a jar surrounded by rainbow sprinkles.
Crepes with maple syrup and fresh berries on a platter
Parmesan crepes with pesto, mozzarella, sun dried tomato and prosciutto

Contact | Privacy Policy | Recommendations

Copyright © 2025 The All Purpose Kitchen on the Foodie Pro Theme