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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!
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.
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.
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.
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.
More savory breakfast recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Savory Veggie Crepes
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
Nutrition
UPDATE NOTE: This post was originally published in April 2019. It was updated with new text and photos in June 2022.
Alicia says
These look really good! I used to drink tons of milk and eat ice cream every night then one day, my stomach just hurt so bad and I had to stop drinking milk. I'd still eat ice cream and drink lots of water with it, but eventually that didn't work either, so I had to give up milk and ice cream. Luckily I then found I liked soy milk and that has been great since I love cereal and milk. I still miss ice cream sometimes, but knowing how much it makes my stomach hurt, I don't want to eat it.
Audrey @ In Shape Cupcake says
Mmmmm looks absolutely delicious!
Amanda @ .running with spoons. says
Oooomg crepes! The love of my life. I usually eat mine sweet, but the few savoury instances were really good as well. And I have a feeling that too much dairy in my diet makes my stomach go crazy, but ugh.... I love it too much to give it up.
Kim @ BusyBod says
Mmmmm crepes. We used to have them in French class once a year in high school and it was the BEST day. As you already know I had to stop eating, like, all of my favorite foods when I was diagnosed with my food intolerance. It sucks but then you feel so much better than you don't mind so much. And then at least in my case when I have a big craving I just eat it anyway and suck up the pain lol.
Liz @ Carpe Diem and Run says
These look amazing, Erin!
Jules says
The same exact thing happened with me and avocado! I'm still mourning my loss but my stomach feels ssooooo much better
Cassie says
I think I should stop eating dairy because it doesn't love me but I can't give up greek yogurt ahhh... these look so good - pinning to make soon 🙂
Erin says
Thanks love!
Jordan @ The Blonde Vegan says
Wowza these veggie crepes look fantastic!! And how funny that we are total opposites right now, because I haven't had eggs in about three years (for obvious reasons), and I JUST had my first egg in a long, long time for breakfast this morning. (Shhh, don't tell the vegans.) I am working on switching up my diet for health reasons, and the egg was delicious! I am a huge fan of eliminating foods for constrained periods of time and then reintroducing them -- I'm sure that will help your tummy figure out it's problems! Also, what health coaching program are you in?! And yes, I've had to cut out some of my fav foods... (like milk chocolate !! mmm) no fun, but you always find alternatives and it does force you to get creative.
Erin says
OMG I'm going to tell everyone!! Just kidding. Yes, I'm definitely learning the benefits of eliminating and reintroducing foods... now I just have to put that into action! Oh, and I am taking classes through the Institute for Integrative Nutrition 🙂
Melinda says
I love eggs too- I feel like they are the perfect protein!
And those crepes look delicious 🙂
I’m having a healthy giveaway on my blog for $120 value organic detox kit if you’d like to enter! http://mylifebeingrenewed.blogspot.com/2014/05/raw-green-organics-2-week-detox-system.html
Ursula @ Northern Ambitions says
I used to hate eggs as a kid but now I can't get enough. My favourite are hard boiled although I can't seem to make a good hard boiled egg to save my life. These look so tasty! I usually opt for sweet breakfast but I am all for changing things up 🙂
Kelly @ Kelly Runs For Food says
Mmm these look delicious! I go through phases with eggs. For a few years I couldn't stand them, but now I eat them a lot as long as I have plenty of mix-ins. I can't stand plain eggs!
Ang @ Nutty for Life says
Erin these look amazing! I thought there were eggs in crepes but it's pretty cool that there's not. I want to make these for breakfast soon! Yum. You're rockin the recipe circuit lately
Erin says
No there are hahah. Eggs don't bother me when they're in things but when I eat a whole egg it throws my body off. Probably should have mentioned that so people don't think I'm crazy..
Chelsea @ A Fit LittleOne says
Yum. Yum. Yum. These look so good!! Especially since I've been craving Zucchini lately. I developed an allergy to dairy and wheat. Unfortunately mine hasn't gone away, and I honestly feel like it has gotten worse haha. My body is weird. After a couple weeks, you and eggs will probably be best friends again 🙂
Erin says
Yes I hope so!
lex says
oh I'm right there with you with the egg obsession! i always liked eggs but didn't eat them daily until i moved in with my boyfriend and discovered that it's literally the only breakfast he will eat. now we make eggs together in the morning --veggies in mine, bacon in his 😉
Jess @dearhealthyness says
I'm all about breakfast! It's my favorite meal of the day, and I love to eat breakfast-y food all day long 🙂
Davida @ The Healthy Maven says
aren't there eggs in the crepe?! Okay sorry for my ignorance 😉 Eggs did the same thing to me for a while so I cut all eggs out (it was a bitch for baking) but after a couple of months I was good to go again. So have no fear, eggs will be back with a vengeance!
Erin says
Ahhh that's so good to hear! Yes, there are eggs in crepes (hate you) and a lot of other things and I seem to be ok there but plain eggs+me=bad. I don't know.. I'm weird, it's weird.. I'll figure it out.
Marisa @ Uproot from Oregon says
No way- eggs are life!! Hahh. Sorry to hear that though- sounds like it's pushing you out of your comfort zone. I have never made crepes so I'll have to try your recipe!
Jessie says
I was literally just thinking about how I needed to find a new crepe recipe yesterday. How did you read my mind? I'm such a crepe lover. As good as savory ones are, I will forever love them filled with grape jelly 🙂
Amy @ Long Drive Journey says
Another fabulous recipe! I am ALWAYS looking for egg free breakfast options so keep 'em coming! I will be trying this with the ham!
Arman @ thebigmansworld says
Crepes really are quite similar to eggs in terms of somewhat like an omelette...although I would stuff it with crepes...or nutella and cream like I had last weekend. Oops.
Hope you get the egg situation sorted soon- a life without eggs is like a life without um... for you, iced coffee.
Erin says
HAHA yes it really is.