These Mediterranean Vegetable Crepes are delicate, versatile, and perfect for brunch or dinner. Filled with a vibrant mix of zucchini, bell peppers, tomatoes, and spinach, they’re wrapped in tender crepes and topped with feta. This dish feels both elegant and approachable, bringing sunny Mediterranean flavors to your table.
Looking for Mediterranean Vegetable Crepes inspiration? You'll love what we have! Explore more Savory Crepes recipes or discover our Chicken favorites.
Why You’ll Love This Mediterranean Vegetable Crepes
- Versatile & adaptable: Perfect for any meal, with a flexible filling you can customize.
- Fresh, vibrant flavors: Packed with sweet peppers, juicy tomatoes, and fragrant herbs.
- Fancy yet approachable: Easy crepe method and one-pan filling make it stress-free.
- Vegetable-packed treat: A delicious way to enjoy more colorful, nutrient-rich veggies.
Ingredients & Tools
- For the crepes: 150 g all-purpose flour, 2 large eggs, 350 ml milk, 1 tbsp melted butter, Pinch of salt
- For the filling: 1 medium zucchini (diced), 1 red bell pepper (thinly sliced), 1 yellow bell pepper (thinly sliced), 150 g cherry tomatoes (halved), 2 handfuls fresh spinach, 1 small red onion (thinly sliced), 2 cloves garlic (minced), 2 tbsp olive oil, 1 tsp dried oregano, Handful fresh basil (chopped), Zest of 1/2 lemon, Salt and black pepper to taste
- For serving: 100 g feta cheese (crumbled), Extra fresh basil, Drizzle of extra virgin olive oil
Tools: 1 non-stick skillet or crepe pan (around 20-24 cm), 1 mixing bowl, 1 whisk, 1 large frying pan, spatula
Notes: Using fresh, ripe vegetables really makes a difference here—their natural sweetness shines through when sautéed. And don’t skip the lemon zest; it adds a subtle brightness that ties everything together beautifully.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 15 g |
| Carbs: | 35 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Get your veggies prepped first. Since the filling comes together quickly, having everything chopped and ready to go makes the process smooth and stress-free. You’ll thank yourself later!
- Don’t overmix the crepe batter. A few lumps are totally fine—overmixing can make the crepes tough. Let the batter rest for 10-15 minutes; this allows the flour to hydrate and gives you more tender crepes.
- Use a good non-stick pan. Honestly, this is the secret to flawless crepes. A well-seasoned crepe pan or a reliable non-stick skillet makes flipping so much easier and prevents sticking.
- Customize the filling to your taste. Not a fan of zucchini? Try eggplant. Want some protein? Add a can of drained chickpeas or some pan-fried halloumi. The recipe is wonderfully adaptable.
- Don’t skip resting the crepe batter. It might be tempting to start cooking right away, but resting gives the gluten time to relax, resulting in lighter, more delicate crepes that are easier to handle.
How to Make Mediterranean Vegetable Crepes
Step 1: Start by making the crepe batter. In a mixing bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Gradually pour in the milk while whisking, starting from the center and moving outward, until you have a smooth, thin batter. Whisk in the melted butter. Don’t worry if there are a few small lumps—they’ll disappear as the batter rests. Cover the bowl and let it sit at room temperature for at least 10-15 minutes. This resting time is key for tender crepes.
Step 2: While the batter rests, prepare the vegetable filling. Heat the olive oil in a large frying pan over medium heat. Add the sliced red onion and cook for 2-3 minutes until it begins to soften. Add the minced garlic and cook for another minute until fragrant—you’ll notice that wonderful aroma filling your kitchen.
Step 3: Add the diced zucchini and sliced bell peppers to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and starting to get some golden spots. The peppers should be soft but still have a slight bite. Season with salt, black pepper, and the dried oregano.
Step 4: Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they just begin to soften and release their juices. Add the fresh spinach and cook until it wilts, which should only take about a minute. Remove the pan from the heat and stir in the fresh basil and lemon zest. Taste and adjust seasoning if needed. Set the filling aside while you cook the crepes.
Step 5: Now, cook the crepes. Heat your non-stick skillet over medium heat. Lightly grease it with a tiny bit of butter or oil—I like to use a folded paper towel to wipe just a thin film across the surface. Pour about 1/4 cup of batter into the center of the hot pan, then immediately tilt and swirl the pan to spread the batter into a thin, even circle.
Step 6: Cook the crepe for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. You’ll notice small bubbles forming on the surface. Carefully slide a spatula underneath and flip the crepe. Cook for another 30-60 seconds on the second side until lightly spotted. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.
Step 7: To assemble, place a crepe on a serving plate. Spoon a generous portion of the vegetable filling onto one half of the crepe. Sprinkle with some crumbled feta cheese. Fold the crepe in half, then fold again into a quarter—you’ll get a nice triangular shape that shows off the colorful filling inside.
Step 8: Repeat with the remaining crepes and filling. Serve immediately, garnished with extra fresh basil and a drizzle of good extra virgin olive oil. The warmth of the crepes and filling will slightly melt the feta, making everything creamy and delicious.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days. Reheat gently in a skillet.
- Freezer: Freeze plain crepes (separated by parchment) for up to 3 months. Thaw before using.
- Reviving: Warm crepes in a dry non-stick pan over low heat to restore tenderness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and tangy dressing cut through the richness of the crepes beautifully, adding freshness and crunch.
- Roasted rosemary potatoes — For a heartier meal, these crispy, herby potatoes add a comforting element that pairs wonderfully with the Mediterranean flavors.
- Grilled lemon chicken skewers — If you want some extra protein, these juicy, citrus-marinated chicken skewers complement the vegetable filling without overpowering it.
Drinks
- A crisp Sauvignon Blanc — Its citrusy notes and bright acidity balance the savory vegetables and creamy feta perfectly, enhancing the Mediterranean vibe.
- Sparkling water with lemon and mint — A refreshing, non-alcoholic option that cleanses the palate and highlights the fresh herbs in the dish.
- Iced herbal tea with honey and lemon — Lightly sweetened and aromatic, this drink feels like a natural extension of the recipe’s fresh, sunny flavors.
Something Sweet
- Lemon and almond cake — The zesty, moist cake continues the citrus theme and provides a lovely, not-too-sweet ending to the meal.
- Greek yogurt with honey and walnuts — Simple, creamy, and satisfying, this dessert feels authentically Mediterranean and is ready in minutes.
- Orange and cinnamon biscotti — Crunchy, fragrant, and perfect for dipping into coffee or tea after your crepe feast.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot for the crepes. If the pan is scorching, the batter will set too quickly and you won’t be able to swirl it into a thin, even circle. Medium heat is your friend here—it gives you control.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but too much will make the crepes difficult to fold and likely to tear. A generous but manageable amount works best.
- Mistake: Crowding the pan with vegetables. If you add all the veggies at once, they’ll steam rather than sauté. Cook in batches if needed, or make sure your pan is large enough to give them space to caramelize.
- Mistake: Skipping the batter rest. I’ve messed this up before too… but resting really does make a difference. It gives you more flexible, tender crepes that are much easier to work with.
Expert Tips
- Tip: Make the crepe batter in advance. You can prepare it up to a day ahead and keep it covered in the fridge. Just give it a quick stir before using—the crepes might be even better because the flour has fully hydrated.
- Tip: Keep cooked crepes warm. If you’re making a batch, stack them on a plate and cover loosely with foil or a clean kitchen towel. You can also pop them in a low oven (around 100°C) to stay warm while you finish cooking.
- Tip: Use a ladle for consistent crepes. A standard ladle (about 1/4 cup) helps you pour the same amount of batter each time, so your crepes come out evenly sized and cooked.
- Tip: Don’t flip the crepe too early. Wait until the edges look dry and lacy and the surface is no longer shiny. If you try to flip too soon, the crepe might tear—patience is key here.
- Tip: Add a pinch of sugar to the crepe batter. This isn’t essential, but a tiny bit of sugar (about 1/2 tsp) can help the crepes develop a beautiful golden color as they cook.
FAQs
Can I make these crepes ahead of time?
Absolutely! You can prepare both the crepes and the filling a day in advance. Store the cooked crepes stacked with parchment paper between them in an airtight container in the fridge. Keep the filling separately. When ready to serve, gently reheat the filling in a pan, warm the crepes briefly in a dry skillet or microwave, and assemble. They might be slightly less delicate than fresh, but still delicious.
What can I use instead of feta cheese?
If you’re not a feta fan, try crumbled goat cheese for a similar tangy creaminess, or ricotta salata for a milder, firmer option. For a vegan version, a sprinkle of nutritional yeast or vegan “feta” made from tofu or almonds works well. The key is something that adds a salty, creamy contrast to the vegetables.
My crepes keep tearing—what am I doing wrong?
This usually happens if the batter is too thick, the pan isn’t properly non-stick, or you’re flipping too early. Make sure your batter is thin enough to easily swirl in the pan—it should be like heavy cream. Also, ensure your pan is well-greased and properly heated. And remember: wait for the edges to lift and the surface to look matte before flipping.
Can I freeze these crepes?
Yes, the plain crepes freeze beautifully! Let them cool completely, then stack with parchment paper between each one. Place the stack in a freezer bag, press out the air, and freeze for up to 3 months. Thaw at room temperature or gently reheat in a skillet. I don’t recommend freezing the assembled crepes with filling, as the vegetables can become watery when thawed.
How do I make the crepes gluten-free?
You can substitute the all-purpose flour with a gluten-free blend made for baking. Look for one that includes xanthan gum, which helps with texture. The batter might be a bit more delicate, so handle the crepes gently when flipping. You may need to adjust the milk slightly to get the right consistency—aim for a thin, pourable batter.
Mediterranean Vegetable Crepes
Make delicious Mediterranean Vegetable Crepes filled with zucchini, peppers, and feta. A perfect, elegant meal for brunch or dinner. Get the easy recipe now!
Ingredients
For the crepes:
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150 g all-purpose flour
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2 large eggs
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350 ml milk
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1 tbsp melted butter
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salt (Pinch)
For the filling:
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1 medium zucchini (diced)
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1 red bell pepper (thinly sliced)
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1 yellow bell pepper (thinly sliced)
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150 g cherry tomatoes (halved)
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2 handfuls fresh spinach
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1 small red onion (thinly sliced)
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2 cloves garlic (minced)
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2 tbsp olive oil
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1 tsp dried oregano
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handful fresh basil (chopped)
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lemon zest (from 1/2 lemon)
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salt and black pepper (to taste)
For serving:
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100 g feta cheese (crumbled)
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extra fresh basil
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extra virgin olive oil (drizzle)
Instructions
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Start by making the crepe batter. In a mixing bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Gradually pour in the milk while whisking, starting from the center and moving outward, until you have a smooth, thin batter. Whisk in the melted butter. Don’t worry if there are a few small lumps—they’ll disappear as the batter rests. Cover the bowl and let it sit at room temperature for at least 10-15 minutes. This resting time is key for tender crepes.01
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While the batter rests, prepare the vegetable filling. Heat the olive oil in a large frying pan over medium heat. Add the sliced red onion and cook for 2-3 minutes until it begins to soften. Add the minced garlic and cook for another minute until fragrant—you’ll notice that wonderful aroma filling your kitchen.02
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Add the diced zucchini and sliced bell peppers to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and starting to get some golden spots. The peppers should be soft but still have a slight bite. Season with salt, black pepper, and the dried oregano.03
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Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they just begin to soften and release their juices. Add the fresh spinach and cook until it wilts, which should only take about a minute. Remove the pan from the heat and stir in the fresh basil and lemon zest. Taste and adjust seasoning if needed. Set the filling aside while you cook the crepes.04
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Now, cook the crepes. Heat your non-stick skillet over medium heat. Lightly grease it with a tiny bit of butter or oil—I like to use a folded paper towel to wipe just a thin film across the surface. Pour about 1/4 cup of batter into the center of the hot pan, then immediately tilt and swirl the pan to spread the batter into a thin, even circle.05
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Cook the crepe for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. You’ll notice small bubbles forming on the surface. Carefully slide a spatula underneath and flip the crepe. Cook for another 30-60 seconds on the second side until lightly spotted. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.06
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To assemble, place a crepe on a serving plate. Spoon a generous portion of the vegetable filling onto one half of the crepe. Sprinkle with some crumbled feta cheese. Fold the crepe in half, then fold again into a quarter—you’ll get a nice triangular shape that shows off the colorful filling inside.07
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Repeat with the remaining crepes and filling. Serve immediately, garnished with extra fresh basil and a drizzle of good extra virgin olive oil. The warmth of the crepes and filling will slightly melt the feta, making everything creamy and delicious.08
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