stuffed crepe recipe
The Best stuffed crepe recipe
I love this recipe because it’s a great way to use up leftovers or ingredients I have on hand. You can make a big batch of crepes ahead of time and freeze them, then reheat and stuff them later—no waste, just convenience. Plus, it’s a dish that feels festive but doesn’t require a lot of fuss. Whether it’s a weekend brunch, a quick lunch for the kids, or a light dinner for the family, these crepes are a hit. And the best part? They’re packed with nutrients—whole wheat flour gives them a little extra fiber, and the fillings can be as healthy or as indulgent as you like. It’s a recipe that’s easy to adapt, whether you’re serving it for a casual meal or a special occasion.
Easy Stuffed Crepes with Tomato Garlic Sauce
Light, fluffy crepes stuffed with a savory tomato-garlic sauce make a quick and satisfying meal. Perfect for a weeknight dinner or brunch.
🥘Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1 cup milk
- 1 tsp salt
- 1 cup tomato sauce
- 2 cloves garlic
- 1 tbsp olive oil
- ½ cup grated cheese (optional)
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
2
Whisk flour, salt, egg, and milk in a bowl until smooth. Let rest 5 minutes. -
3
Heat a nonstick skillet over medium. Pour ¼ cup batter, swirl to form a thin crepe, and cook 1–2 minutes until edges lift. Flip and cook another minute. -
4
Repeat, stacking crepes on parchment. Transfer to the baking sheet. -
5
In a small saucepan, heat tomato sauce and garlic over low heat until garlic softens (3–4 minutes). Stir in olive oil and cheese if using. -
6
Spread sauce between crepes, roll tightly, and place seam-side down on the baking sheet. -
7
Bake 10–12 minutes until golden and heated through. Serve warm.
🔧Equipment
- Mixing bowl
- Rolling pin
- Nonstick skillet
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Stuffed Crepes with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Stuffed Crepes with Tomato Garlic Sauce
How do I adjust the filling for dietary restrictions?
You can swap the classic cheese and spinach filling for a dairy-free version by using vegan cheese and substituting fresh herbs like basil or parsley. For a lower-carb option, reduce the flour slightly in the crepe batter or replace half with almond flour. If avoiding nuts, ensure your almond butter is nut-free.
Can I make stuffed crepes ahead of time?
Yes, but handle them carefully. Assemble the crepes with filling and freeze them flat in a single layer on a tray before transferring to an airtight container. Reheat in a 350°F oven for 10–12 minutes until warm and pliable. Avoid microwaving to prevent sogginess.
What if my crepes turn out too thin or too thick?
Thin crepes? Simmer the batter longer on low heat or add a splash of milk. Thick crepes? Reduce the batter slightly or cook on a hotter pan for 30–60 seconds per side. A slotted spoon test—if it lifts easily—means they’re ready.
How can I keep stuffed crepes from getting soggy?
Prevent sogginess by patting crepes dry before filling, using a thin layer of filling, and baking them immediately after assembling. For extra crispiness, brush the edges with a little milk or butter before folding. Store in a sealed container at room temperature for up to 2 hours.
