Basil crêpes with tomato, leek, courgettes and mozzarella
Published on 27 September 2025
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Find basil crêpes on the blog:
https://incucinaconlilly.com/2025/09/26/crespelle-al-basilico-base-senza-lattosio/
Here is filling for 6 crêpes, plus half a batch, 3 gluten-free with rice instead of type 00 flour.
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Ingredients
INGREDIENTS FOR 9 CRÊPES
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Method
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I halve tomatoes into the fryer with chopped shallot, salt, pepper and oil spray.
I cook for 20 minutes at 180°C until wilted and dry.
I chop with a knife, intensely flavoured and dry.
I drain and chop mozzarella and dry on paper.
I wash and slice leek and cook with oil, salt, pepper and water.
I grill courgette slices, dress with salt, pepper and oil, then fill crêpes.
I add a tablespoon each of tomato sauce and leek.
Courgettes, mozzarella and Parmesan.
I fold sides.
I close into parcels and turn.
I put on buttered baking paper and brush butter and Parmesan on top.
I bake at 180°C about 30 minutes. I filled 9, including 3 made with rice flour.
Original source: https://incucinaconlilly.com/2025/09/27/crespelle-al-basilico-con-pomodoro-porri-zucchine-e-mozzarella/