Best 3 Anthonys Tomato Mozzarella Crepes Recipes

Indulge in a culinary journey with Anthony's Tomato Mozzarella Crepes, a delightful symphony of flavors that will tantalize your taste buds. This delectable dish features tender crepes filled with a luscious combination of fresh mozzarella cheese, juicy tomatoes, and aromatic basil, all enveloped in a rich tomato sauce. The crepes are expertly crafted using a simple batter, resulting in a delicate and slightly crispy exterior that perfectly complements the creamy and flavorful filling. Served with a side of mixed greens and a balsamic vinaigrette, this dish is a harmonious blend of textures and flavors that will leave you craving more.

In addition to the classic Tomato Mozzarella Crepes, this article also offers a delightful array of variations to suit every palate. For those who prefer a vegetarian option, the Spinach and Feta Crepes are a delightful alternative, featuring a vibrant filling of spinach, feta cheese, and a hint of garlic. If you crave a hearty and savory treat, the Ham and Cheese Crepes are sure to satisfy, with a generous filling of ham, cheese, and a creamy béchamel sauce. And for those with a sweet tooth, the Nutella and Banana Crepes are an irresistible indulgence, filled with a decadent combination of Nutella and sliced bananas, all wrapped in a fluffy crepe.

Whether you're seeking a savory lunch, a light dinner, or a sweet treat, the recipes presented in this article offer something for everyone. With detailed instructions and helpful tips, you'll be able to recreate these culinary delights in the comfort of your own kitchen. So, gather your ingredients, prep your cooking utensils, and embark on a delicious adventure with Anthony's Tomato Mozzarella Crepes and its enticing variations.

Let's cook with our recipes!

TOMATO TART WITH FRESH MOZZARELLA AND ANCHOVIES

Tomato Tart With Fresh Mozzarella and Anchovies image

This rectangular tart is like a pizza but easier. Instead of a yeast dough, the base is a crisp pastry made with olive oil. The recipe makes enough dough for 2 tarts.

Provided by David Tanis

Categories brunch, dinner, lunch, pizza and calzones, appetizer, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 cups/250 grams all-purpose flour
1/2 teaspoon salt, plus more for seasoning tomatoes
1/4 cup/59 milliliters extra-virgin oil, plus 2 tablespoons and a little more to grease the pan
1 egg, beaten
1 large garlic clove, grated
1 cup thinly sliced onion
2 large tomatoes, sliced 1/4-inch thick and blotted
Ground black pepper
1/2 pound fresh mozzarella, thinly sliced
A few pitted niçoise olives, optional
A few capers, optional
8 anchovy fillets, rinsed and patted dry

Steps:

Make the dough: Put flour and 1/2 teaspoon salt in a mixing bowl. Drizzle in 1/4 cup oil, egg and 1/4 cup cold water, then mix quickly with hands to make a soft dough. If dough seems dry, add more water, 1 tablespoon at a time. Form dough into a rough rectangle, wrap and refrigerate for 30 minutes.
Heat oven to 425 degrees. On a flour-dusted surface, divide dough in half. Roll out one piece to a rectangle approximately 9 by 12 inches (reserve other piece for future use, or to make a second tart).
Stir 2 tablespoons olive oil and the garlic together in a small bowl. Put rolled dough on lightly greased baking sheet. Drizzle surface of dough with garlic oil. Scatter onion slices over dough. Arrange tomato slices over dough in one layer without crowding, then season with salt and pepper. Top tomatoes with torn mozzarella slices in one layer. Tuck olives and capers here and there, if using. Drape top of tart with intermittently placed anchovy fillets.
Bake for 6 minutes on bottom shelf of oven, then transfer to top shelf and bake for another 6 minutes or until nicely browned. Let cool slightly, then cut into squares. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 447 milligrams, Sugar 3 grams, TransFat 0 grams

FRESH MOZZARELLA AND TOMATO

Fresh Mozzarella and Tomato image

Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

4 medium tomatoes, cut into 1/4-inch slices
8 oz fresh mozzarella cheese, cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic or red wine vinegar
2 tablespoons chopped fresh basil leaves
Freshly ground pepper

Steps:

On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g

CAPRESE ANTIPASTO

Caprese Antipasto image

If you have ever eaten a caprese salad and wished that you could linger with it longer, that there were more tomatoes to spear with your fork, or more milky slices of cheese on the plate, then this is the dish for you. Best at the height of tomato season, it embellishes on the classic caprese, taking its five simple elements - mozzarella, tomatoes, basil, salt and olive oil - and adding roasted peppers, caperberries (or capers), olive and prosciutto. The result is a luscious lunch or light dinner that will make your dining companions swoon. You will wonder why you didn't think of it sooner. Serve with a crusty loaf of bread on the side.

Provided by David Tanis

Categories quick, weeknight, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 ripe bell peppers, 1 red and 1 yellow if possible
Salt and pepper
Extra-virgin olive oil
1 pound fresh mozzarella, at room temperature
2 pounds ripe tomatoes, in assorted colors if possible
1/2 pound cherry tomatoes, in assorted colors if possible
Handful of caperberries, or 1 tablespoon large capers, rinsed
Handful of good-quality olives
6 thin slices of prosciutto, more if desired
Handful of basil leaves

Steps:

To roast peppers, set them directly in the flames of a stovetop gas burner turned to high, or over hot coals if you happen to be grilling. (You could also roast under the broiler, with peppers as close to heat source as possible.) Turn peppers with tongs until skins are blackened and blistered all over, 5 to 7 minutes. Remove to a plate and let cool. To peel, cut peppers lengthwise. Scrape seeds and veins away with your knife, then turn peppers over and scrape away charred skin. Slice peeled peppers into 1/2-inch ribbons and place in a small bowl. Season with salt and pepper, then add 1 tablespoon olive oil and toss. (Peppers may be roasted up to a day ahead.)
Cut mozzarella into 1/4-inch slices. Cut tomatoes into 1/2-inch slices and halve cherry tomatoes.
Arrange mozzarella slices in the center of a large platter. Surround with tomatoes and sprinkle lightly with salt. Add roasted pepper strips, caperberries and olives. Drape prosciutto around the platter. Garnish with basil leaves. Drizzle generously with olive oil and serve.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 11 grams, Sodium 775 milligrams, Sugar 7 grams

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
Choose Ripe Tomatoes: The quality of your tomatoes will greatly impact the flavor of your crepes. Look for ripe, juicy tomatoes that are free of blemishes.
Use Fresh Mozzarella: Fresh mozzarella will melt better and have a more delicate flavor than pre-shredded mozzarella.
Don't Overcrowd the Pan: When cooking the crepes, make sure you don't overcrowd the pan. This will prevent them from cooking evenly.
Cook the Crepes on Medium Heat: Cooking the crepes on medium heat will help them cook evenly and prevent them from burning.
Let the Crepes Cool Slightly Before Filling Them: This will help prevent the crepes from tearing.
Be Generous with the Filling: Don't be afraid to add a generous amount of filling to your crepes. This will make them more flavorful and satisfying.
Serve the Crepes Immediately: Crepes are best served immediately after they are made. This will ensure that they are warm and crispy.

Conclusion:

Anthony's tomato mozzarella crepes are a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. So next time you're looking for a quick and easy dinner idea, give these crepes a try. You won't be disappointed!