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Home » Recipes » Breakfast

Savory Veggie Crepes

By Erin · June 13, 2022 · 29 Comments

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Vegetarian
crepes filled with zucchini and squash

Add some color and variety to your breakfast! These Savory Veggie Crepes are soft, delectable, and bursting with savory sautéed squash.

a crepe on a plate filled with zucchini and squash

Deciding between sweet and savory breakfast recipes can sometimes be an impossible task. There’s so much to choose from… crispy breakfast potatoes or blueberry scones? Maple syrup-slathered pancakes or breakfast quesadillas stuffed with eggs? Talk about difficult choices.

Here’s a recipe that will make deciding easy: Savory Veggie Crepes! If you thought crepes could only be filled with sweet things, think again. I stuffed these vegetable crepes with sautéed yellow squash, zucchini, and cheese to help every bite taste delectable and comforting. Add a little salsa or béchamel sauce on top and you have a satisfying vegetarian breakfast or lunch!

Recipe features

  • Stuffing savory crepes with vegetables is the best way to eat them for breakfast, lunch, AND dinner.
  • The possibilities of vegetables you can use are endless!
  • Take every bite up a notch with a drizzle of homemade bechamel sauce or salsa.
zucchini and squash on a crepe topped with cheese

Ingredient notes:

  • Crepe batter - It’s just as easy to make as pancake batter. Whisk or blend eggs, flour, milk, and butter together and you’re done.
  • Vegetables - Summer squash, like yellow squash and zucchini, were my vegetables of choice. However, you can add anything you like! Swap the squash for mushrooms, asparagus, bell peppers, corn, sun dried tomatoes, and so much more.
  • Garnish - Like chives, shredded cheese, or salsa.
  • Béchamel sauce - Optional, but so rich and tasty! It really ties every bite together.

Step-by-step instructions

Step 1: Cook the filling. Saute the zucchini and squash in an oiled skillet until soft.

chopped zucchini and squash in a skillet

Step 2: Make the crepe filling. Whisk all of the crepe ingredients together in a bowl.

Step 3: Cook the crepes. Pour some of the crepe batter into a greased skillet. Swirl it around so the batter reaches the edges of the pan. Cook until the edges of the crepe begin to curl up, then flip.

crepe batter in a bowl on the left and a crepe in a skillet on the right

Step 4: Fill the crepes with veggies. Fill the cooked crepes with some of the veggie mixture. Top with shredded cheese and chives, as well as the optional salsa or béchamel sauce. Enjoy!

Tips and FAQs

  • When time allows, let the crepe batter sit at room temperature for 1 hour. It’s the secret to light and airy crepes.
  • You don’t have to stick with vegetables. There are plenty of classic savory crepe fillings to choose from! Fill each one with sliced breakfast sausage, scrambled eggs, shredded chicken, microgreens, soft cheeses, bacon, or sliced deli ham.
  • Enhance the flavors in the vegetables by roasting them in the oven instead of pan frying.
  • Finish each crepe with a drizzle of homemade béchamel, red salsa, lemon yogurt sauce, hollandaise, or this herby zhoug sauce.

How do you make béchamel sauce for crepes?

It’s easy! Whisk 1 tablespoon melted butter, 1 tablespoon flour, ½ cup milk, salt, and pepper together. Pour it over the assembled vegetarian savory crepes and enjoy.

Can they be made gluten free?

I’ve only made these crepes with whole wheat and all purpose flour. If you need the crepes to be gluten free, try making them with a 1:1 gluten free flour mix instead.

Can crepe batter be made ahead of time?

Absolutely. Make the batter as normal and keep it in a bowl or container in the fridge overnight.

Can you cook crepes ahead of time?

Yes, crepes are easy to make ahead and store in the fridge or freezer for later. The vegetable mixture can also be made ahead and stored in the fridge.

Storage

Refrigerator: Store the crepes together in an airtight container or ziplock bag with a layer of parchment or plastic wrap in between each one (to prevent sticking). Store in the fridge for 2 or 3 days.

Freezer: Once the layers of crepes are separated by plastic wrap or parchment, store them in a freezer-safe bag for up to 3 months. Let them thaw in the fridge before stuffing and eating.

a crepe filled with zucchini and squash and topped with bechamel sauce

More savory breakfast recipes

  • Sweet Potato Breakfast Bowl
  • Mini Breakfast Pizzas
  • English Muffin Breakfast Sandwich

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

a crepe on a plate filled with zucchini and squash

Savory Veggie Crepes

Add some color and variety to your breakfast! These Savory Veggie Crepes are soft, delectable, and bursting with savory sautéed squash.
5 from 4 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 crepes
Author: Erin

Ingredients

for the crepes:

  • 4 eggs
  • ½ cup milk I used almond milk
  • 1 cup all purpose flour
  • 1 tablespoon butter melted

for the filling:

  • 3 zucchini chopped
  • 1 yellow squash chopped
  • 1 tablespoon olive oil
  • salt and pepper
  • chives for garnish
  • ¼ cup cheddar cheese optional; shredded

for the béchamel (optional):

  • 1 tablespoon butter melted
  • 1 tablespoon all purpose flour
  • ½ cup milk I used almond milk
  • salt and pepper

Instructions

  • Start by making the filling: heat olive oil in a large skillet over medium heat, then add the zucchini, squash, salt and pepper and sauté until soft, 3-4 minutes. Transfer to a bowl and cover it. Set the skillet back on the stove.
  • Next, make the crepes: whisk all the crepe ingredients together.
  • Use a ⅓ cup measuring cup to scoop batter onto the skillet; pick skillet up and swirl the batter around to coat the entire skillet; cook crepe on medium heat for 2 minutes, flip over and cook on low heat for 1 minute. NOTE: the edges of the crepe should star to curl up slowly. I normally gently grab the edge with my fingers and slide my spatula underneath and carefully flip it. Repeat this process until all of the crepe batter is gone.
  • Fill each crepe with some of the veggie mixture, then top them with shredded cheddar cheese (optional). Or, optionally, make the béchamel sauce: whisk sauce ingredients together until smooth and creamy, then drizzle sauce over the crepes. Enjoy!

Notes

*Calories are per crepe and are an estimation
*Don't love squash? You can use mushrooms, spinach, tomatoes, beans, sweet potato -- seriously, the possibilities are endless! 

Nutrition

Calories: 149kcal | Carbohydrates: 15g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 93mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 394IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in April 2019. It was updated with new text and photos in June 2022.

« Spicy Cucumber Salad
Vegan Zucchini Muffins »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Katie @glutes and ladders says

    June 09, 2014 at 9:05 pm

    I'm an oats for breakfast kind of girl. I'm in love with overnight oats right now. I also really like greek yogurt with granola for brekky.

    Reply
  2. Bre & Ree @ bumpandrunchat.com says

    June 09, 2014 at 9:33 am

    So sorry to hear about your egg intolerance. Hopefully, you can return to eating some eggs in no time. The silver lining though is that this recipe looks fabulous! Thank you so much for sharing!
    ~Bre

    Reply
  3. Paige@FitNotFad says

    June 09, 2014 at 9:20 am

    Ahhhh!!!! You're not eating eggs?!?! I'm so sorry 🙁 Eggs are delicious. In fact I'm eating an omelet right now. I'm sorry. BUT! The good thing is these crepes looking freaking delicious! I looooove crepes! Have you had Nutella crepes?!

    Reply
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