Have you ever had a savory crepe? Um, they are awesome. No, really. They are so delicate and delicious. This recipe for baked caprese crepes actually came about because of a bad mood. Ok, not a bad mood, but dread. Ha, doesn’t that sound so much more delightful? Here’s the deal, I don’t mind winter. I love warm sweaters, leggins, boots, warm soups and beautiful holidays, BUT I hate being cold. I live in Utah. Cold exists for 9 months of the year. Or at least close to it. I was seriously starting to dread that all of our herbs were dying=no fresh herbs constantly at my disposal, the sun was heading to bed earlier, and the gardens were slowly evaporating. *Sigh*. Now are we getting a better picture about what I really don’t like about winter? Nothing is very fresh anymore. I looooove summer foods. LOVE them. I love how much easier it is to eat fresh and healthy.
(I know this is about to sound like an advertisement, but this is truly how I feel…)
And then I discovered, Gourmet Garden. Ok, stop, I know how silly I sound, but I’m serious. I have officially become obsessed, and just wait for it, I actually started using them before I used all of my fresh herbs. OH WHAT? Blasphemy you say? Nope. Not at all, cause guess what? Our basil didn’t grow this year.Yup, it kinda screwed me over and died. So, my darling friend, Jennifer has been supplying me with a ton of her own basil. Which has been fantastic, and now that we are heading into cooler months I don’t have to worry about paying an arm and leg at the store for fresh herbs.
Gourmet Garden is fresh herbs that you can use year round. You use them equal to that of fresh unlike dry that you have to adjust your measurement. They also taste fantastic. I was completely shocked to realize that ALL of their products are wonderful and they are the perfect way to eat fresh year round. In fact, the ginger is a life saver. Love not needing to peel and chop the ginger myself.
Here’s a whole list of their products and then we can get to the giveaway and the recipe.
Lemon Grass (How fantastic is this one?!)
Fresh Blends Mediterranean
Fresh Blends Poultry
Fresh Blends Steak
Fresh Blends Thai
Fresh Blends Moroccan
Fresh Blends Mexican
This recipe could look intimidating since you have to roll each crepe, but do not worry about it. I promise that it’s really not that difficult, AND you can totally make the sauce days ahead of time. You could even make a ton and freeze it for later. The crepes have a hint of basil, are stuffed full of a delicious cheese combo and are covered in the yummiest roasted tomato sauce. Trust me, you need this in your life.
Free Gourmet Garden Cooler Full of Product
Please tell me your favorite dish using Fresh Herbs
Please leave a separate comment for each
Baked Caprese Crepes
- Fresh Mozarella
- Fontina Cheese
- Parmesan Cheese
- 6 Large Eggs
- 4 Teaspoons Gourmet Gardens Basil
- 2 Tablespoons Greek Yogurt
- 2 Tablespoons Butter, Unsalted, melted
- ⅓ Cup Milk
- ½ Cup Flour
- ½ Teaspoon Sea Salt
- Fresh Cracked Black Pepper
- 6 Large Tomatoes, quartered
- Olive Oil
- Kosher Salt
- 2 Cloves Garlic
- 2 Tablespoons Oil from tomatoes, plus juice (these are basically the pan drippings from roasting the tomatoes)
- 2 Tablespoons Dried Onions
- 1 Teaspoon Oregano
- 1 Teaspoon Kosher Salt
- Fresh black pepper
- 2 Bay Leaves
- 1 Large Carrot, grated
- In a medium bowl, whisk together the eggs, basil, yogurt, butter and milk. Add the flour, salt and pepper, and whisk until smooth. Set aside.
- Heat the oven to 400 degrees.
- Lightly oil (using the olive oil) a large baking sheet. Dump the tomatoes on the baking sheet, drizzle with a little more olive oil, and salt and pepper.
- Toss to coat. Roast for 20-40 minutes depending on the size of your tomatoes. Remove from the oven to cool slightly.
- Place the oil/juice mixture in a stock pot over medium heat. Add the garlic, and cook until fragrant. Add the onions and oregano. Cook for 30 seconds more and add the tomatoes, salt, pepper, bay leaves and carrot. Turn down to low and simmer for 20 minutes or up to 1 hour. Remove the bay leaves and set aside.
- Heat a skillet (8-12") over medium heat. Add a tiny drizzle of olive oil if your pan tends to not release foods.
- Using a ⅓ measuring cup, quickly pour the batter in, pick up the skillet and twist your wrist in a circular motion, allowing the batter to evenly coat the bottom of the pan. Let cook for a minute or so, carefully slide a rubber spatula under one side, lift and flip the crepe over. Cook another 30 -60 seconds and set aside on a plate. Repeat with remaining crepes.
- To assemble the dish, lay one crepe flat on the cutting board. Fill it with a little handful of the fresh mozzarella and fontina cheeses. Roll the crepe up, and place in a lightly greased baking dish. Repeat until the dish is full.
- Top with the luscious roasted tomato sauce and fresh parmesan cheese. Bake at 350 for 20-30 minutes. Enjoy!