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Add some color and variety to your breakfast! These Savory Veggie Crepes are soft, delectable, and bursting with savory sautéed 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!
- 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.
- 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 1: Cook the filling. Saute the zucchini and squash in an oiled skillet until soft.
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.
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.
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.
More savory breakfast recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Savory Veggie Crepes
for the filling:
- 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!
UPDATE NOTE: This post was originally published in April 2019. It was updated with new text and photos in June 2022.