Crepes with Roasted Vegetables Recipe

While the idea or making crepes seems intimidating on the surface, they are actually quite easy. Essentially, if you’ve successfully made pancakes, then crepes are right in your wheelhouse.

This crepes with roasted vegetables recipe is a savory twist on an often sweet classic. It’s suitable for breakfast, lunch, or dinner, and makes a great addition to any brunch.Crepes with Roasted Vegetables Recipe

Making the Crepes

The crepes are the foundation of the meal. They function similarly to a tortilla, holding all of the filling together.

You’ll need:

  • 1 cup quick-mixing flour
  • 2/3 cups 2% milk
  • 2/3 cups cold water
  • 3 eggs
  • ¼ tsp. salt
  • 6 tbsp. melted butter, divided

Add the flour to a mixing bowl and slowly whisk in the milk and water until the batter is smooth.

Whisk in the eggs one at a time, then add 3 tbsp. melted butter and the salt and whisk until combined.

Let the mixture rest for 10 minutes then heat a 9-inch crepe pan over medium heat until the pan is hot. Brush the pan with butter and add ¼ cup of batter to the center of the pan.

Tilt the pan in every direction to spread the batter and cook for 30 seconds. Lift the edge of the crepe with a spatula to see if it is done, cooking for a few more seconds if necessary.

Shake the pan slightly to loosen the crepe, then flip it with the spatula. Cook for an additional 15 to 20 seconds then remove the crepe and place it on a wire rack to cool.

Repeat the process with the rest of the melted butter and batter. You should end up with 10 crepes.

The Roasted Vegetable Filling

The roasted vegetables serve as the filling. They provide additional flavor and make the meal hardy.

You’ll need:

  • 1 medium sweet onion, chopped
  • 1 green bell pepper, cut into bite-sized chunks
  • 2 medium zucchinis, cut into bite-sized chunks
  • 2 cups grape tomatoes
  • ½ tsp. Kosher salt
  • ¼ tsp. dried thyme
  • 2 tbsp. extra virgin olive oil
  • Black pepper to taste

Preheat an over to 350 degrees F.

Place the onion, bell pepper, zucchini, and tomatoes in a large baking pan and drizzle with olive oil. Sprinkle the salt, thyme, and black pepper over the vegetables and place the pan in the oven.

Roast for 30 minutes or until the vegetables are tender.


Once your crepes and vegetables are ready, you’ll need 5 ounces of softened brie cheese to complete the assembly.

Take a crepe and spread 2 tbsp. of cheese over half of the surface. Add 1/3 cups of vegetables on top of the cheese, then fold the crepe in half once, then in half again.

Repeat until all 10 are assembled.

Now, you are ready to enjoy a savory meal of crepes and roasted vegetables.

Do you have experience making crepes? Tell us about it in the comments below.

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