Savory Vegetable Crepes with Herbed Yogurt Filling
Veg Crepes
Light, balanced vegetable crepes filled with sautéed greens and tangy herbed yogurt — perfect for lunch or dinner.
Nutrition (per serving)
These vegetable crepes are one of my favorite weeknight recipes when I want something light but satisfying. Delicate, thin crepes cradle a bright pan of sautéed onions, peppers, zucchini, mushrooms and spinach, all kissed with lemon and fresh herbs — the contrast of tender veg and the soft crepe is pure comfort.
I finish them with a quick herbed Greek yogurt that adds creaminess and tang without weighing the dish down, keeping the meal balanced and protein-forward. They’re great for dinner or a weekend brunch, easy to customize, and lovely to share with friends.
Ingredients
- All-purpose flour:1 cup
- Milk:1.5 cups
- Water:0.5 cup
- Eggs:2 pieces
- Unsalted butter, melted:2 tbsp
- Salt (for batter):0.25 tsp
- Unsalted butter or oil (for frying):1 tbsp
- Olive oil:1 tbsp
- Yellow onion, thinly sliced:1 piece
- Red bell pepper, diced:1 piece
- Zucchini, sliced:1 cup
- Mushrooms, sliced:6 oz
- Baby spinach, packed:4 cups
- Garlic, minced:2 cloves
- Fresh parsley, chopped:2 tbsp
- Lemon juice:1 tbsp
- Plain Greek yogurt:0.5 cup
- Fresh chives or dill, chopped:1 tbsp
- Salt & black pepper (to taste):0.5 tsp
- Feta cheese, crumbled (optional):0.5 cup
Instructions
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Make the batter: whisk flour, milk, water, eggs, melted butter and 1/4 tsp salt until smooth; let rest 20 minutes while you prepare the filling.
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Heat 1 tbsp olive oil in a large skillet over medium heat. Add sliced onion and bell pepper and cook 4–5 minutes until softened.
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Add mushrooms and zucchini and cook another 4 minutes until golden; stir in garlic and cook 30 seconds until fragrant.
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Fold in spinach and cook just until wilted; remove from heat and stir in lemon juice, parsley, and salt and pepper to taste. If using, fold in feta now or reserve to sprinkle when serving.
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Heat an 8–10 inch nonstick skillet or crepe pan over medium heat and brush with a little melted butter. Stir the batter, then pour about 1/4 cup into the pan, tilting to spread into a thin circle.
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Cook crepe 1–1.5 minutes until edges lift and underside is pale golden, flip and cook 30–45 seconds more. Transfer to a plate and repeat with remaining batter, stacking finished crepes between parchment.
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Make the herbed yogurt: stir together Greek yogurt, chives (or dill), 1 tbsp lemon juice and 1/4 tsp salt. Adjust seasoning to taste.
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Assemble: spoon a few tablespoons of the warm vegetable filling into the center of each crepe, fold or roll, and top with a dollop of herbed yogurt and extra parsley or chives.
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Serve immediately while warm, with a simple green salad or roasted potatoes for a fuller meal.
Tips & Notes
- Resting the batter helps the flour fully hydrate and yields more pliable crepes.
- Keep the pan at medium heat — too hot and crepes brown before cooking through.
- Make the filling ahead and reheat gently; crepes can be made ahead and warmed briefly in a skillet.
- Swap or add vegetables based on seasonality — roasted squash or asparagus work wonderfully.
