Pin it
Crepe pizzas blend Italian favorites with French flair, turning everyday meals into something special. These thin, delicate pancakes hold all your treasured pizza fillings, giving you a taste experience that marries two food cultures in each bite.
We stumbled on crepe pizzas one soggy weekend when we wanted pizza but needed something different. The soft crepes mixed with savory pizza toppings made such an impact that we've made them our go-to Friday dinner ever since.
Must-Have Ingredients Breakdown
- All-Purpose Flour: Gives your crepes their basic structure while staying soft. Grab unbleached for better results.
- Whole Milk: Adds creaminess and helps get the texture just right. Make sure it's not cold from the fridge.
- Large Eggs: Holds everything together and makes crepes taste richer. Fresh ones at room temp mix in better.
- Unsalted Butter: Brings taste and stops sticking. European butter has less water so you'll get crispier edges.
- Pizza Sauce: Go for good marinara or make your own for true flavor. Runny sauce works better than thick stuff.
- Mozzarella Cheese: The fresh kind melts and tastes best. Dry it off so your crepes don't get soggy.
- Your Choice of Toppings: Cook veggies first to get rid of extra water. Make sure all meats are totally cooked.
Making Delicious Pizza Crepes
- Mixing Your Batter:
- Put flour and salt in a big bowl, make a hole in the middle for wet stuff. Mix eggs, milk, and melted butter until it's smooth all the way through.
- Letting It Sit:
- Put the batter in the fridge for at least 30 minutes. This makes the gluten chill out so crepes won't be tough.
- Cooking The Crepes:
- Get a non-stick pan hot on medium until water drops dance around. Pour in thin batter and swirl to cover the whole pan.
- Putting On Toppings:
- Spread a thin sauce layer on each crepe but leave the edges clean. Put cheese and toppings on just one half.
- Finishing Touches:
- Fold the crepe in half, then fold again into quarters. Put back in the pan until all the cheese melts.
Pin it
I grew up in a home with both French and Italian roots where crepes meant weekend mornings. The first time I tried adding pizza toppings, it took me back to watching my grandma turn leftover crepes into tasty lunch options.
Stunning Serving Ideas
Set your pizza crepes on warm plates with some fresh basil and a few drops of good olive oil. They go great with a small green salad dressed with something light and tangy.
Mix-and-Match Flavor Ideas
Switch up your pizza crepes with combos like spinach, feta, and sun-dried tomatoes for a taste of the Mediterranean. Or try morning versions filled with scrambled eggs, cheese, and crunchy bacon bits.
Storage Solutions
Keep leftover pizza crepes in a sealed container with parchment paper between layers. Warm them up in a covered pan on low heat until they're hot again, about 2-3 minutes each side.
Pin it
After making pizza crepes for so long, I've realized they're more than just another dinner idea—they're a blank slate for kitchen creativity. They've become my favorite way to feed guests something that feels fancy but isn't complicated, showing that sometimes the tastiest foods come from mixing cooking styles you wouldn't expect to go together.
Frequently Asked Questions
- → Can the batter sit overnight?
- Sure thing! Keep it chilled in a covered container for up to two days. Make sure to warm it before cooking.
- → What toppings work best?
- Try favorites like mushrooms, sausage, or bell peppers. Just make sure meats are cooked ahead of time!
- → Why does the batter need to rest?
- Letting the batter sit ensures the flour absorbs the liquid, making the crepes soft and less likely to rip.
- → Can I freeze them without fillings?
- Absolutely! Stack plain crepes with wax paper in between, wrap tightly, and freeze for up to two months.
- → What’s the best pan to use?
- A non-stick skillet’s perfect, or try a well-seasoned cast iron or specialized crepe pan for pro results.