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Caprese Crepes combine all the fresh Italian flavors of bruschetta with the elegance of savory crepes. Make ahead, travel-friendly, and perfect for parties. #CapreseCrepes #BetterThanBruschetta”
Recipe: https://the-good-plate.com/caprese-crepes
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0:00
[Music]
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Good afternoon and welcome to the good
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plates kitchen. Today we are making
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Capri crepes and we have fresh basil to
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make the crepes. We have milk
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and
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flour,
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butter,
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and water. We're going to do that first.
0:30
And then we're going to marinate these
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tomatoes
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with garlic and basil. And then we're
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going to stuff them with the tomatoes
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and the basil and fresh mozzarella. So
0:48
stay tuned and let's do this.
0:53
Okay, now it's time to make the batter
0:55
for the crepes. We have to start kind of
0:57
early because the crepe batter has to
0:59
sit so all the flour can hydrate. And we
1:02
have melted butter,
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eggs,
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water,
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pink salt,
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and flour and milk.
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Start with the flower
1:25
or the flour in.
1:29
I'm going to put salt.
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Salt.
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Look pretty. Next thing
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is the eggs.
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One,
2:00
two,
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and the milk goes in. Now, this is a
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Danish whisk. Really like it. And we're
2:07
going to mix this together now
2:13
because the next stain that's going to
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get added
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is
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the melted butter. And you don't want to
2:21
put the eggs and the butter together
2:25
when the butter is melted. You don't
2:27
want the eggs to cook and become
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scrambled eggs. So that's why we're
2:30
mixing it in with the flour right now.
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Mix that up. Get that girly mixed in.
2:37
Okay, next is the water. You make sure
2:41
that there's no no bubbles, no visible
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pieces of flour
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before you put
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the water in.
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And there's the water.
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Now,
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this has to sit for about an hour or an
3:02
hour and a half. You can even do it
3:03
overnight. Now, while we're waiting for
3:06
the crepe batter, we're going to make
3:08
the tomatoes that are going into the
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crepes, and they also have to marinate.
3:14
So, we're going to start that right now.
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I have a bowl. I'm going to take these
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basil leaves and put them directly in
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with the tomatoes. Like that.
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And this is fresh garlic.
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In my opinion, there is no such thing as
3:30
too much garlic.
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I put the garlic in there.
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and some of this
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lovely pink salt.
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Just a little.
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All right.
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Next,
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we have some beautiful balsamic
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vinegar.
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Don't need too much. Don't need too
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much. and
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some amazing
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olive oil.
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Extra virgin olive oil. This is from
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Sicily. And we don't need very much of
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that either. When you're making
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something like this, you really need to
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use a really good quality olive oil. And
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that Sicilian olive oil, you can't
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really get much better than that. So,
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we're just going to mix this together
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like this.
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It doesn't have to be perfect. It's not
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really a vinegrett. It's just for marin
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marinating. And then pour this over
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and
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make sure everybody gets coated.
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And just do it with my hand.
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And these slices of tomato are going to
4:56
be going into directly into the crepes
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with the cheese.
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All right, we're going to let them
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marinate for a while
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and we'll be back.
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And
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nice little bubbles.
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And notice that you have some places
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where it's actually rising. Okay. Now,
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take your handy dandy wooden spatula.
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Especially made for crepes. These are
5:31
great. Great for tortillas, too. Flip.
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And then
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take it off.
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Come on. There you go. I know you don't
5:45
want to get off the nice. Then we go
5:46
like this. And we have a whole bunch of
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them that are already going. And
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like that.
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Okay, now it's time to make and put the
6:00
crepes together. You can find the recipe
6:03
for the crepes on the good plate. Look
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for the sourdough crepes. These are
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regular crepes, but it's the same thing.
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Okay, so we're going to take
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cheese first.
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Another piece of cheese.
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And another piece of cheese.
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And one more. Okay. And now we're going
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to put
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beautiful tomatoes on there.
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See, they've been marinating this whole
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time.
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Here we go.
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And now I'm going to roll that up like
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that.
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Move it over a little bit.
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And we'll do another one.
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And more tomato.
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and
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roll that one up too.
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And now we're going to put
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some syrup on. This is reduced
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balsamic vinegar.
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Just we're going to put a little bit
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on each one
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and garnish it with basil chiffonaut.
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And there
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are
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our beautiful capri grapes. We're going
8:23
to go eat those and we'll see you next
8:26
time on the Good Plate. Thank you for
8:28
watching. Bye-bye for now. Yum, yum.
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