These Greek Salad Crepes are a brilliant mash-up of delicate savory crepes and a vibrant, herby Greek salad filling. They offer a fun, substantial twist on a classic, perfect for a light lunch or impressive brunch. The combination of cool, crisp vegetables and briny feta wrapped in a warm crepe is a textural dream.
Looking for Greek Salad Crepes inspiration? You'll love what we have! Explore more Savory Crepes recipes or discover our Christmas Cookie favorites.
Why You’ll Love This Greek Salad Crepes
Brilliant flavor mash-up: Enjoy the delicate texture of crepes with the bold taste of Greek salad.
Surprisingly simple: Easy blender batter and a simple chop-and-toss filling.
Endlessly customizable: Adapt the filling with your favorite proteins or veggies.
Real showstopper: Beautiful presentation that impresses guests.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp melted butter, plus more for cooking
- 1/4 tsp salt
For the Greek Salad Filling:
- 2 large ripe tomatoes, chopped
- 1 medium cucumber, chopped
- 1 small red onion, thinly sliced
- 1 green bell pepper, chopped
- 100 g Kalamata olives, pitted
- 150 g feta cheese, crumbled
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh oregano, chopped
For the Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Tools: A good non-stick skillet or crepe pan (around 8-9 inches), a blender, and a flexible spatula.
Notes: Use ripe tomatoes and quality olive oil for best flavor. Fresh herbs are essential for fragrance.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 14 g |
| Fat: | 25 g |
| Carbs: | 35 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Let your crepe batter rest. This is a non-negotiable step for the most tender crepes. Resting the batter for at least 15-20 minutes (or even up to an hour in the fridge) allows the flour to fully hydrate and the gluten to relax, which prevents tough, rubbery crepes.
- Don’t make the salad too far in advance. The beauty of a Greek salad is its crispness. If you chop and dress the vegetables more than about 30 minutes before serving, they’ll start to release their water and become a bit soggy. You want that fresh crunch!
- Get your pan to the right temperature. A properly heated pan is the secret to a perfectly golden, lacy-edged crepe. The trick is to test it with a tiny drop of batter—if it sizzles gently and sets within 15 seconds, you’re good to go. Too hot and it will burn; too cool and it will stick.
- Embrace the “first crepe” rule. It’s a universal truth that the first crepe is almost always a sacrificial one. It helps you gauge the heat of the pan and the right amount of batter. Don’t be discouraged if it’s not perfect—the next ones will be!
How to Make Greek Salad Crepes
Step 1: Make the Crepe Batter. This is wonderfully simple. Add the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt to your blender. Blend on high speed for about 30-45 seconds, until the batter is completely smooth and has the consistency of thin cream. You’ll notice it might have a few tiny bubbles on the surface—that’s perfect. Pour the batter into a jug or a bowl with a pour spout, cover it, and let it rest on the counter while you prepare the salad filling. This waiting time is crucial for soft crepes.
Step 2: Prepare the Greek Salad Filling. While the batter rests, let’s make the star of the show. In a large bowl, combine the chopped tomatoes, cucumber, red onion, and green bell pepper. Add the pitted Kalamata olives and the crumbled feta cheese. In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined. Pour this dressing over the vegetable mixture. Now, add the fresh, chopped dill and oregano. Toss everything together gently but thoroughly. You want every component to be lightly coated in that herby, tangy dressing. Set this aside to let the flavors meld.
Step 3: Cook the Crepes. Time to get cooking! Place your non-stick skillet over medium heat. Let it get properly warm. Add a tiny knob of butter and swirl it around to coat the bottom of the pan. Once the butter is melted and sizzling, lift the pan off the heat. Pour in a small ladleful of batter (about 1/4 cup) into the center of the pan, and immediately tilt and swirl the pan in a circular motion so the batter spreads out into a thin, even layer. Return the pan to the heat.
Step 4: Flip and Finish. Cook the crepe for about 60-90 seconds. You’ll know it’s ready to flip when the edges look dry and start to pull away from the sides of the pan, and the top surface is no longer wet and looks set. The bottom should be a lovely, light golden brown. Slide your flexible spatula underneath and, with confidence, flip it over. Cook for another 30-45 seconds on the second side until it also has some golden spots. Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You might need to add a tiny bit more butter to the pan every couple of crepes.
Step 5: Assemble and Serve. Take one warm crepe and lay it flat on a serving plate. Spoon a generous amount of the Greek salad filling onto one half of the crepe. You want a good heap of it, but be careful not to overfill or it might be difficult to fold. Gently fold the empty half of the crepe over the filling, then fold it once more into a neat quarter-circle shape. Repeat with the remaining crepes and filling. Serve immediately while the crepes are still warm and the salad is cool and crisp.
Storage & Freshness Guide
- Fridge: Store assembled crepes for up to 1 day; store components separately for up to 3 days.
- Freezer: Freeze cooked, unfilled crepes with parchment between layers for up to 2 months.
- Reviving: Reheat crepes in a dry skillet or microwave until warm and pliable.
Serving Suggestions
Complementary Dishes
- Lemon Herb Roasted Potatoes — The crispy, tangy potatoes are a hearty and classic Greek accompaniment that adds a wonderful warmth and substance to the meal.
- A simple bowl of creamy tzatziki — For dipping or drizzling, this cool, garlicky yogurt sauce adds another layer of freshness and creaminess that pairs magically with the savory crepes.
- Grilled lemon chicken skewers — If you’re serving this for dinner and want to make it more substantial, these juicy, charred skewers are a perfect protein-packed side.
Drinks
- A crisp, dry white wine like Assyrtiko or Sauvignon Blanc — The high acidity and citrus notes in these wines cut beautifully through the richness of the feta and complement the herbal notes in the salad.
- Sparkling water with a squeeze of lemon and a sprig of mint — A wonderfully refreshing non-alcoholic option that cleanses the palate between bites and enhances the overall fresh feeling of the dish.
- A chilled glass of retsina — For a truly authentic Greek experience, this unique pine-resinated wine has a distinctive flavor that surprisingly works incredibly well with the tomato and oregano.
Something Sweet
- Baklava — The flaky, nutty, honey-soaked pastry provides the ultimate sweet contrast to the savory, salty crepes, ending the meal on a rich and decadent note.
- Greek yogurt with honey and walnuts — A lighter, creamy option that continues the Greek theme and is ready in just a minute, offering a simple, elegant, and not-too-sweet finish.
- Lemon sorbet — Its sharp, clean, and icy-cold texture is the perfect palate cleanser, leaving you feeling refreshed and satisfied after your meal.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. Your crepes will be stodgy and pancake-like instead of light and delicate. If your batter seems too thick after resting, don’t be afraid to whisk in another tablespoon or two of water to thin it out to the proper consistency.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much of that delicious salad as possible, but an overstuffed crepe is difficult to fold neatly and will likely tear or spill its contents everywhere. A little restraint goes a long way for a beautiful presentation.
- Mistake: Letting the salad get soggy. As mentioned before, dressing the salad too far in advance is the enemy of texture. The salt will draw moisture out of the tomatoes and cucumbers, creating a pool of liquid at the bottom of your bowl and making your crepes wet.
- Mistake: Flipping the crepe too early. If you try to flip it before the top is fully set, you’ll end up with a torn, messy crepe. Wait for those visual cues—dry edges and a set surface—before you make your move.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or a 1/4-cup measuring cup for every crepe ensures they are all the same size and thickness, which helps them cook evenly. Consistency is key here.
- Tip: Keep cooked crepes warm. If you’re making a full batch, you can keep the stack of cooked crepes warm in a low oven (around 100°C / 200°F) on a baking sheet. Cover them loosely with foil to prevent them from drying out.
- Tip: Add a pinch of sugar to the batter. This is a little secret from French crepe-makers. Just a tiny pinch (about 1/2 tsp) won’t make the crepes sweet, but it promotes better browning and gives them a more complex, golden color.
- Tip: Prep your filling components separately. For ultimate freshness, you can chop all your vegetables and make the dressing ahead of time, but only combine them at the very last minute before serving. This preserves the individual textures perfectly.
FAQs
Can I make the crepes ahead of time?
Absolutely! Cooked crepes store and reheat beautifully. Let them cool completely, then stack them with a small piece of parchment paper between each one to prevent sticking. Store them in a zip-top bag in the refrigerator for up to 3 days. To reheat, simply warm them gently in a dry skillet for about 30 seconds per side, or microwave them for 15-20 seconds until pliable.
What can I use instead of feta cheese?
If you’re not a feta fan, you can try other brined cheeses like halloumi (grilled and then cubed would be amazing), or a fresh ricotta salata. For a dairy-free version, a firm tofu that’s been marinated in a little lemon juice and salt can provide a similar crumbly texture and salty tang.
My crepes keep tearing. What am I doing wrong?
This usually comes down to one of two things: the batter or the flip. If your batter is too thick, it can’t spread thinly enough and becomes fragile. Thin it with a touch more liquid. If the batter is fine, you might be flipping too early. Wait until the surface is completely matte and no longer looks wet, and use a thin, flexible spatula to get cleanly underneath.
Is there a gluten-free alternative for the crepes?
Yes, you can easily make gluten-free crepes. A 1:1 gluten-free all-purpose flour blend works very well as a direct substitute for the regular flour in this recipe. Just be sure your blend contains a binder like xanthan gum. The method and rest time remain exactly the same.
Can I add meat to the filling?
Of course! This is a very flexible recipe. Diced, cooked chicken breast, some flaked grilled fish, or even some sliced grilled lamb would be fantastic additions. I’d recommend seasoning the meat with lemon and oregano to keep it in the Greek flavor profile. Just fold it in with the rest of the salad ingredients.
Greek Salad Crepes
Make delicious Greek Salad Crepes with this easy recipe. Perfect for brunch or a light lunch, featuring a fresh salad filling. Try this impressive dish today!
Ingredients
For the Crepes:
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp melted butter (plus more for cooking)
-
1/4 tsp salt
For the Greek Salad Filling:
-
2 large ripe tomatoes (chopped)
-
1 medium cucumber (chopped)
-
1 small red onion (thinly sliced)
-
1 green bell pepper (chopped)
-
100 g Kalamata olives (pitted)
-
150 g feta cheese (crumbled)
-
2 tbsp fresh dill (chopped)
-
1 tbsp fresh oregano (chopped)
For the Dressing:
-
3 tbsp extra virgin olive oil
-
1 tbsp red wine vinegar
-
1 tsp dried oregano
-
1/2 tsp salt
-
1/4 tsp black pepper
Instructions
-
Make the Crepe Batter. This is wonderfully simple. Add the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt to your blender. Blend on high speed for about 30-45 seconds, until the batter is completely smooth and has the consistency of thin cream. You’ll notice it might have a few tiny bubbles on the surface—that’s perfect. Pour the batter into a jug or a bowl with a pour spout, cover it, and let it rest on the counter while you prepare the salad filling. This waiting time is crucial for soft crepes.01
-
Prepare the Greek Salad Filling. While the batter rests, let’s make the star of the show. In a large bowl, combine the chopped tomatoes, cucumber, red onion, and green bell pepper. Add the pitted Kalamata olives and the crumbled feta cheese. In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined. Pour this dressing over the vegetable mixture. Now, add the fresh, chopped dill and oregano. Toss everything together gently but thoroughly. You want every component to be lightly coated in that herby, tangy dressing. Set this aside to let the flavors meld.02
-
Cook the Crepes. Time to get cooking! Place your non-stick skillet over medium heat. Let it get properly warm. Add a tiny knob of butter and swirl it around to coat the bottom of the pan. Once the butter is melted and sizzling, lift the pan off the heat. Pour in a small ladleful of batter (about 1/4 cup) into the center of the pan, and immediately tilt and swirl the pan in a circular motion so the batter spreads out into a thin, even layer. Return the pan to the heat.03
-
Flip and Finish. Cook the crepe for about 60-90 seconds. You’ll know it’s ready to flip when the edges look dry and start to pull away from the sides of the pan, and the top surface is no longer wet and looks set. The bottom should be a lovely, light golden brown. Slide your flexible spatula underneath and, with confidence, flip it over. Cook for another 30-45 seconds on the second side until it also has some golden spots. Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You might need to add a tiny bit more butter to the pan every couple of crepes.04
-
Assemble and Serve. Take one warm crepe and lay it flat on a serving plate. Spoon a generous amount of the Greek salad filling onto one half of the crepe. You want a good heap of it, but be careful not to overfill or it might be difficult to fold. Gently fold the empty half of the crepe over the filling, then fold it once more into a neat quarter-circle shape. Repeat with the remaining crepes and filling. Serve immediately while the crepes are still warm and the salad is cool and crisp.05
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