Savory Vegetarian Crepes with Veggies & Cheese
These thin, savory vegetarian crepes are filled with pan-roasted mushrooms, fresh garden herbs, and creamy goat cheese. Delicious and filling, they’ll make you rethink your typical sweet breakfast or brunch!
When we think of crepes, we typically think of them full of chocolate or Nutella and fruit. So, we were a little bit blown away the first time we tried a savory crepe recipe. Honestly, though, it was love at first bite.
Chock full of fresh veggies, herbs, and rich cheese, these garden crepes are so good you’ll forget they’re made with good-for-you ingredients. Even the kids can’t get enough!
We love to serve them for breakfast or a weekend brunch, but they’re equally delicious as a breakfast-for-dinner situation alongside a fresh fruit salad or Greek mason jar salad. One batch makes up to 12 crepes, and they’re ready to eat in under an hour!
Recipe Ingredients
Below is an overview of the key ingredients for this recipe. Please be sure to scroll down to the recipe card below for the complete details!
For the Crepes
- Eggs – These add rich flavor and structure, helping the crepes hold their shape.
- Flour – All-purpose flour forms the base of the batter.
- Fresh Herbs – Fresh oregano, rosemary, and thyme infuse the crepes with a bright, refreshing, herbaceous taste.
For the Filling
- Cheese – We’re using both goat cheese and cream cheese for a creamy, tangy filling with subtly sweet notes.
- Veggies – Garlic cloves, green onions, mushrooms, and chopped greens add bulk and a savory, pungent taste.
Possible Filling Variations
One of the beautiful things about the savory crepe recipe is that once the creps are formed there’s really no right or wrong way to make it. Get creative with a variety of crepe fillings, going sweet or savory!
- Cheese – Swap the cheese with cheddar cheese, parmesan, or feta.
- Veggies – Use any vegetables you have on hand like tomatoes, onions, bell peppers, zucchini, etc.
- Protein – Add cooked bacon, sausage, or chicken.
- Fruit – Go the sweet route, and use fresh fruit like bananas, strawberries, or blueberries, and finish with a drizzle of maple syrup.
- Nut Butter – Sticking with the sweet theme, use peanut butter, almond butter, or a hazelnut spread for the filling.
How to Make a Garden Vegetarian Crepes Recipe
- Batter. Place all crepe ingredients in a blender and pulse until combined. Chill batter for at least 1 hour.
- Crepes. Heat a medium-sized cast iron pan over medium heat. Pour a 1/4 cup of the crepe mixture into the middle of the hot pan and gently swirl to evenly distribute batter. Cook for 1 minute, then carefully flip with spatula.
- Cheese Mixture. In a small bowl, mix the two cheeses together and set aside.
- Veggies. In a cast iron or sauté pan over med-high heat, add the sauté the veggies. Remove and set sauteed veggies aside. Place the mushrooms into the same pan and gently stir for 3-5 minutes.
- Assemble. Place 1 Tablespoon of softened cheese in the center of each crepe. Top with sautéed veggies and mushrooms. Carefully stretch one side of crepe over the filling and then tuck it under. Roll once to close the crepe. Repeat until crepes and filling are finished!
Tips and Tricks
- Don’t skip chilling the batter. If possible, let it sit in the refrigerator overnight. This is key to creating light, fluffy crepes.
- Heat the pan over medium heat, and be careful not to let it get too hot. The crepes should start to cook immediately, similar to protein powder pancakes, but if the pan is too hot, they’ll burn.
- Butter the pan after each crepe to prevent them from sticking and infuse them with a buttery taste.
Common Questions
Yes, we actually recommend it! Store the batter in the fridge for up to 48 hours.
Yes, transfer leftovers to an airtight container or sealable bag (without the filling), placing parchment paper between each crepe to prevent them from sticking together. Then, store them in the fridge for up to 2-3 days, or freeze them for up to 3 months.
We haven’t tested it but we think it would work. Just use your favorite 1:1 all-purpose flour and follow the recipe as usual.
More Savory Breakfast Recipes
Savory Vegetarian Crepes with Veggies & Cheese Recipe
Equipment
- cast iron pan or non-stick pan
Ingredients
Crepes
Filling
- 6 Tablespoons goat cheese, softened
- 6 Tablespoons cream cheese, softened
- 2 Tablespoons coconut oil
- 2 garlic cloves, minced
- 3 green onions (greens & bulbs), chopped
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups chopped greens (spinach, kale, or beet)
- 1 Tablespoon lemon juice
- 2 pounds mushrooms (shiitake, portobello, or button)
- extra herbs or chives for garnish
Instructions
Crepes
- Place all the crepe ingredients in a blender and pulse until everything is finely chopped and well-mixed.4 eggs, 2 cups flour, 1 1/2 cups milk, 1 cup water, 6 Tablespoons melted butter, 1 Tablespoon fresh oregano, chopped, 1 Tablespoon fresh rosemary, chopped, 1 Tablespoon fresh thyme, chopped, 1 teaspoon salt, 1 teaspoon ground black pepper
- Place the blender jar in the refrigerator and chill for at least one hour or up to 48 hours.
- Heat a medium-sized cast iron pan. Pour a 1/4 cup of the crepe mixture into the middle of the hot pan. Gently swirl to evenly distribute batter. Cook for 1 minute, then carefully flip with spatula. Cook 10 seconds on other side. Then remove and lie flat on cutting board, plate, or cooling rack.
Filling
- In a small bowl, mix two cheeses together. Set aside.6 Tablespoons goat cheese, softened, 6 Tablespoons cream cheese, softened
- Heat coconut oil in a cast iron or sauté pan over med-high heat. Add garlic, onion, salt and pepper. Heat just until garlic begins to brown, about 1-2 minutes.2 Tablespoons coconut oil, 2 garlic cloves, minced, 3 green onions (greens & bulbs), chopped, 1/4 teaspoon salt, 1/2 teaspoon ground black pepper
- Add the greens to the hot pan and cook until tender, but not mushy. This will be just a few seconds of stirring in pan. Remove mixture from pan and set aside.3 cups chopped greens (spinach, kale, or beet)
- Reusing the same pan (wipe it clean), heat to med-high again. Place the mushrooms into the dry pan. Gently stir for 3-5 minutes until mushrooms soften, being careful not to let them stick. Pour in the lemon juice and stir until mushrooms are coated.2 pounds mushrooms (shiitake, portobello, or button), 1 Tablespoon lemon juice
Assemble Crepes
- To assemble crepes, place 1 Tbsp. softened cheese in center of crepe. Top with 1-2 tablespoons of sautéed veggies and a tablespoon of mushrooms.
- Carefully stretch one side of crepe over the filling and then tuck it under. Roll once to close the crepe. Repeat until crepes and filling are finished.
- Garnish with chives or herbs. Serve warm or room temperature.extra herbs or chives for garnish
Notes
Nutrition
Did you enjoy this Savory Vegetarian Crepes Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
These savory vegetarian crepes look absolutely delicious! I love how you packed them with so many vibrant veggies and cheese. Can’t wait to try this recipe for my next brunch. Thanks for sharing!
These savory garden crepes look absolutely delicious! I love how you incorporated fresh veggies and the recipe seems so versatile. Can’t wait to try them out for brunch this weekend! Thanks for sharing!
These savory garden crepes look absolutely delicious! I love how you combined fresh veggies with those thin, delicate crepes. Can’t wait to try this recipe for my next brunch! 🌿🥕
You’re welcome! Enjoy!
We enjoy this savory take on crepes using our garden produce!
Sautéed pears with crumbled bleu cheese are a quick, easy and delicious filling. It works equally well in galettes (buckwheat/sarassin flour) with the buckwheat flour adding depth of flavour. Note: standard buckwheat flour as found in North America will NOT work; that flour is not ground nearly fine enough and from what I remember isn’t the proper species or variety of plant.
The only thing “wrong” with the batter recipe is the allowed substitutions for the butter. Jamais! Julia would not approve!
Delicious 😋
Thank you! I am so glad you like Christina’s recipe. Blessings!
I love savoury crepes and the mushroom filling sounds delicious!
I have eaten WAY more sweet crepes in my life, but the savory variety are always the ones I reminisce about. 😉 Thanks for your kind words, Kat!
It’s lovely to ‘meet’ Christina, and what a delicious recipe! Love these wholesome savory crepes – I’m always trying to eat more vegetarian meals and I can’t wait to try these. Thank you for sharing with us at Hearth and Soul!
Isn’t Christina a gem? This recipe is amazing and I am so glad others think so too! Thanks for stopping by, April!
Aww, thanks ladies. I had so much fun creating this recipe! Glad you liked it too ….
These sound ideal for a quick summer lunch
Absolutely! It would be an ideal summer lunch. Happy eating!
I love the idea of savory crepes! These look easy to make, and delicious too!
Me too!! I hope you like these crepes as much as we do. Didn’t Christine knock it out of the park with this one?! 🙂