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Tasty Pizza Crepes

Featured in: Quick and Satisfying Dinner Solutions for Busy Weeknights

Pizza Crepes give you a fun spin on regular pizza by swapping thick dough for light, thin crepes. You'll make the crepes from milk, flour, eggs, and butter, then load them with classic pizza stuff like tomato sauce and stretchy mozzarella. The whole thing takes about 55 minutes, with 30 minutes just waiting for the batter to sit. They cook up fast in a pan and you can add whatever toppings you love. Each crepe gets rolled up with goodies inside and quickly fried until crispy outside and melty inside, making a special meal that works for any time of day.
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Updated on Thu, 13 Mar 2025 18:22:01 GMT
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A plate of food with a sauce on the side. | yummygusto.com

Crepe pizzas blend the classic Italian favorite with an elegant French twist, bringing a fancy flair to everyday meals. These super-thin pancakes hold all your top pizza fixings, perfectly merging two food traditions in each tasty mouthful.

We stumbled on crepe pizzas one rainy weekend when we wanted pizza but felt like switching things up. The soft, thin crepes matched so well with hearty pizza toppings that it's turned into our can't-miss Friday night meal tradition.

Must-Have Ingredients Overview

  • All-Purpose Flour: Makes up the base of your crepes, giving them shape while staying soft. Grab unbleached for better outcomes.
  • Whole Milk: Adds creaminess and helps get the crepe texture just right. Make sure it's not cold from the fridge for a smoother mix.
  • Large Eggs: Hold everything together and add richness. Fresh ones at room temp mix in better.
  • Unsalted Butter: Brings flavor and stops sticking. Try European butter for crunchier edges since it has less water.
  • Pizza Sauce: Go for good marinara or make your own for real flavor. Runny sauce works better than thick stuff.
  • Mozzarella Cheese: Pick fresh for the tastiest melt. Dry it off first so your crepes don't get soggy.
  • Your Choice of Toppings: Cook veggies beforehand to get rid of extra water. Make sure all meats are fully cooked too.

Making Stunning Pizza Crepes

Mixing Your Batter:
Put flour and salt in a big bowl, making a hole in the middle for wet stuff. Mix eggs, milk, and melted butter till completely smooth.
Letting It Sit:
Put your batter in the fridge for at least 30 minutes. This makes the gluten chill out so crepes won't turn tough.
Cooking The Crepes:
Warm a nonstick pan on medium till water droplets dance around. Pour in thin batter and twirl 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 crepe in half, then fold again into quarters. Pop back in the pan till cheese gets all melty.
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A plate of food with a bowl of sauce and a bowl of cream. | yummygusto.com

I grew up in a house with both French and Italian roots, where crepes meant weekend breakfasts. The first time I topped them with pizza fixings, it took me back to watching my grandma turn leftover crepes into tasty savory meals.

Gorgeous Serving Ideas

Set pizza crepes on warm plates with some fresh basil and a tiny drizzle of good olive oil. They go great with a small side salad dressed with light vinaigrette.

Fun Flavor Combos

Jazz up your crepe pizzas with mixtures 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.

Storage Solutions

Keep leftover pizza crepes in a sealed container with parchment paper between layers. To warm them up, use a covered pan on low heat until they're heated through, about 2-3 minutes each side.

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A plate of food with a dipping sauce. | yummygusto.com

After making crepe pizzas for years, I've learned they're more than just another dish – they're a blank slate for kitchen creativity. They've become my favorite way to host casual but fancy get-togethers, showing that sometimes the tastiest food comes from mashing up cooking styles you wouldn't expect to work together.

Frequently Asked Questions

→ Can I make the crepe batter ahead of time?
You bet! Mix up the batter up to 2 days early and keep it in the fridge with a cover. Just let it warm up a bit before you start cooking.
→ What are the best toppings for pizza crepes?
The usual pizza favorites work wonderfully - try some pepperoni, sliced mushrooms, chopped peppers, or cooked Italian sausage. Just make sure you cook any meat first.
→ Why should I let the crepe batter rest?
Giving your batter that 30-minute break lets the flour soak up all the liquid properly and makes your crepes turn out softer and stronger.
→ Can I freeze pizza crepes?
Sure thing! You can freeze plain crepes without the fillings for up to 2 months. Just put wax paper between each one, stack them up, and wrap them tight.
→ What's the best pan for making crepes?
A good non-stick pan or special crepe pan works great, but don't worry if you don't have those. A well-used cast iron pan does the job beautifully too.

Tasty Pizza Crepes

These Pizza Crepes mix up the best of French and Italian cooking in one tasty dish. Soft crepes come stuffed with tomato sauce and gooey mozzarella.

Prep Time
5 Minutes
Cook Time
20 Minutes
Total Time
25 Minutes
By: Sandra

Category: Weeknight Dinners

Difficulty: Intermediate

Cuisine: Crossover

Yield: 4 Servings (8 crepes)

Dietary: Vegetarian

Ingredients

→ Crepe Mix

01 1 cup milk
02 1 tablespoon water
03 1 cup plain flour
04 1/4 teaspoon salt
05 3 tablespoons melted butter, cooled a bit
06 2 large eggs, not cold

→ Topping & Construction

07 Butter for the cooking surface
08 1/2 cup shredded mozzarella
09 1/4 cup pizza sauce
10 Any extra pizza toppings you fancy

Instructions

Step 01

Chuck everything in the blender in this sequence: milk, water, flour, salt, butter, and eggs. Run it on medium for 5 seconds, wipe down the sides, then another quick 5-second blend. Don't go overboard with mixing. The batter works best if you let it sit for half an hour on the counter or up to two days in the fridge.

Step 02

During the resting time, shred your mozzarella, get your pizza sauce ready, and cut up whatever extra toppings you want to throw in.

Step 03

Warm up a pan on medium and rub some butter around. Pour in 1/4 cup of the mix, then quickly tilt and spin the pan to spread it thin. When the edges start looking dry (around a minute), flip it gently and cook another half minute or so. Stack them up as you go.

Step 04

Put a tiny spoonful of pizza sauce on one side of each crepe, scatter about 2 tablespoons of cheese on top and add whatever other bits you like. Roll or fold them closed. Brown each stuffed crepe in a buttered pan for roughly 2 minutes each side until they're crispy and the cheese gets all melty.

Notes

  1. You can just use a whisk if you don't own a blender
  2. Always cook meat toppings completely before putting them in your crepes

Tools You'll Need

  • Bowl for mixing
  • Rubber spatula
  • Heavy pan
  • Blender

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy stuff (milk, butter, cheese)
  • Contains eggs
  • Has gluten from the plain flour

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 303
  • Total Fat: 16 g
  • Total Carbohydrate: 28 g
  • Protein: 11 g