Savory Vegetarian Crepes with Veggies & Cheese Recipe

4.34 from 3 votes

Discover your new favorite breakfast with this easy savory crepes recipe stuffed with two types of cheese and fresh garden herbs and veggies!

Prep Time20

Cook Time20

Resting Time1

Total Time1 40

Course: Breakfast, Lunch, Main Dish, Vegetarian

Cuisine: American

Diet: Vegetarian

Servings: crepes

Calories: 254kcal

Cost: $10.00

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.

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

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

Prep Tips - Prepare the batter in the evening to allow it to rest overnight if making in the morning. The longer the batter rests the better.