These Roasted Vegetable Crepes are impossibly thin, delicate pancakes wrapped around tender caramelized vegetables and a creamy herby cheese filling. This elegant yet approachable meal is perfect for a cozy brunch or impressive dinner. The process is surprisingly therapeutic, and the result is a warm, satisfying hug on a plate.
Nothing beats a great Roasted Vegetable Crepes. Whether you're a fan of Savory Crepes or want to try something from our Dessert Recipes selection, keep scrolling!
Why You’ll Love This Roasted Vegetable Crepes
- Versatile & adaptable: Swap vegetables based on season or preference.
- Perfect for make-ahead: Prep veggies and batter a day in advance.
- Elegant yet approachable: Looks fancy but steps are straightforward.
- Wonderful texture contrast: Soft crepe, tender veggies, and creamy filling.
Ingredients & Tools
For the crepes:
- 125 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 1 tbsp melted butter
- pinch of salt
For the roasted vegetables:
- 1 medium zucchini
- 1 red bell pepper
- 1 small red onion
- 2 tbsp olive oil
- 1 tsp dried oregano
- salt and pepper to taste
For the filling:
- 200 g ricotta cheese
- 50 g grated Parmesan
- 1 garlic clove (minced)
- 2 tbsp fresh chopped parsley
- zest of 1/2 lemon
For finishing:
- Extra Parmesan for sprinkling
- Fresh basil leaves for garnish
Tools: 1 non-stick skillet (around 20-24 cm), 1 baking sheet, 1 mixing bowl, whisk, blender (optional but helpful for crepe batter)
Notes: Using whole milk gives crepes a lovely richness. A good glug of olive oil helps vegetables caramelize. Don’t skip the lemon zest—it adds subtle brightness.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 16 g |
| Carbs: | 30 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Let the batter rest. This is non-negotiable for tender crepes. Resting for at least 30 minutes allows the flour to fully hydrate and the gluten to relax, which prevents tough, rubbery crepes. You can even make it the night before.
- Don’t crowd the roasting pan. If you pile all the veggies onto one small tray, they’ll steam instead of roast. Use a large baking sheet and spread them in a single layer for maximum caramelization and flavor.
- Embrace the first “test” crepe. The first crepe you make often soaks up excess butter and helps you gauge the pan’s heat. It might not be perfect—it might be a little thick or have a hole—but it’s the cook’s treat! Consider it a delicious warm-up.
- Season your vegetables generously. Roasting concentrates flavors, so a good amount of salt and pepper here is essential. Don’t be shy—taste a piece of zucchini before it goes in the oven to check the seasoning.
How to Make Roasted Vegetable Crepes
Step 1: Prepare the Crepe Batter. In a large mixing bowl or blender, combine the flour and salt. Create a well in the center and crack in the eggs. Start whisking, gradually incorporating the flour from the sides as you pour in the milk. Whisk until the batter is completely smooth—you shouldn’t see any lumps. Stir in the melted butter. Cover the bowl and let the batter rest at room temperature for at least 30 minutes. You’ll notice it thickens slightly as it rests.
Step 2: Roast the Vegetables. Preheat your oven to 200°C (400°F). Chop the zucchini, bell pepper, and red onion into bite-sized, roughly equal pieces. Toss them on a baking sheet with the olive oil, oregano, salt, and pepper. Spread them out in a single layer. Roast for 20-25 minutes, giving them a stir halfway through, until they’re tender and have some lovely browned, caramelized edges. The aroma in your kitchen will be incredible.
Step 3: Make the Cheese Filling. While the vegetables roast, prepare the filling. In a medium bowl, combine the ricotta, grated Parmesan, minced garlic, chopped parsley, and lemon zest. Mix it all together until well-blended. Taste it and adjust the seasoning with a little more salt or pepper if needed. The lemon zest really wakes up the other flavors.
Step 4: Cook the Crepes. Heat your non-stick skillet over medium heat. Lightly brush it with a little butter or oil. Give your rested batter a quick stir—it should have the consistency of thin cream. Pour a small ladleful (about 1/4 cup) of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to swirl the batter into a thin, even layer that covers the bottom. Cook for about 1-2 minutes, until the edges look set and the bottom is lightly golden. You’ll see little bubbles form on the surface. Then, carefully flip it—I like to use a thin spatula and my fingers—and cook for another 30-60 seconds on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter.
Step 5: Assemble the Crepes. Lay a crepe flat on a clean surface. Spread a couple of tablespoons of the ricotta mixture down the center. Top with a generous spoonful of the roasted vegetables. Fold the two sides of the crepe over the filling, like a burrito or a letter. You can serve them immediately, or place them seam-side down in a baking dish.
Step 6: Warm and Serve. If you’ve assembled them ahead of time, you can warm the entire batch in a 180°C (350°F) oven for about 10 minutes, just until heated through. This also helps them hold their shape nicely. To serve, place one or two crepes on each plate, sprinkle with a little extra Parmesan, and garnish with fresh basil leaves.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 3 days.
- Freezer: Freeze layered between parchment paper for up to 1 month.
- Reviving: Reheat in a 180°C (350°F) oven for 10–15 minutes to retain texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a fresh, crisp contrast to the rich, soft crepes.
- A bowl of tomato soup — For the ultimate cozy meal, serve these crepes alongside a velvety, homemade tomato soup. Dipping the savory crepe into the soup is pure comfort.
- Garlic sautéed mushrooms — If you want to double down on the savory factor, a side of buttery, garlicky mushrooms complements the roasted vegetable filling beautifully.
Drinks
- A crisp Sauvignon Blanc — The wine’s acidity and citrus notes cut through the richness of the cheese and balance the sweetness of the roasted vegetables perfectly.
- A light, citrusy pale ale — The hoppy, grapefruit-like flavors in a good pale ale are a fantastic match for the herby, savory elements in this dish.
- Sparkling water with lemon — A non-alcoholic option that still brings the necessary acidity and effervescence to cleanse the palate between bites.
Something Sweet
- Dark chocolate mousse — After a savory meal, a small, rich portion of dark chocolate mousse feels indulgent without being overly heavy.
- Lemon sorbet — Its bright, clean, and refreshing flavor is the perfect palate-cleanser and a lovely, light way to end the meal.
- Fresh berry compote over vanilla ice cream — The sweet-tart berries and cool cream provide a simple, classic finish that everyone loves.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily coat the back of a spoon and looks more like pancake batter, your crepes will be thick and stodgy. The trick is to thin it out with a splash more milk until it’s the consistency of light cream.
- Mistake: Flipping the crepe too early. If you try to flip it before the surface looks dry and the edges are lightly browned, it’s likely to tear. Wait for those visual cues—it makes flipping so much easier.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this makes them difficult to roll and they’re more likely to burst open. A moderate amount down the center is the way to go.
- Mistake: Skipping the preheat on the roasting pan. Putting vegetables onto a cold baking sheet means they’ll start cooking slowly and release water, leading to steamed, soggy veggies instead of roasted, caramelized ones.
Expert Tips
- Tip: Use a blender for a foolproof batter. Tossing all the crepe ingredients into a blender for 30 seconds guarantees a perfectly smooth, lump-free batter with minimal effort and cleanup. It’s my favorite kitchen hack for this recipe.
- Tip: Keep cooked crepes warm. As you cook your crepes, stack them on a plate and cover them loosely with a clean kitchen towel. This keeps them soft, pliable, and warm, preventing them from drying out or becoming brittle before you assemble.
- Tip: Add a nutty flavor with browned butter. Instead of using regular melted butter in the batter, gently cook it in a pan until it turns a golden brown and smells nutty. This adds a wonderful, deep flavor dimension to the crepes.
- Tip: Let the roasted vegetables cool slightly. Before you assemble, let the veggies sit for 5-10 minutes after they come out of the oven. If they’re piping hot, they can make the crepes soggy and steam them from the inside.
FAQs
Can I make these crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains a binder like xanthan gum, which helps mimic the structure that gluten provides. The batter might be a touch more delicate, so be gentle when flipping. I’ve had great success with buckwheat flour, which adds a lovely, earthy flavor that pairs wonderfully with the roasted vegetables.
How do I store and reheat leftovers?
Leftover assembled crepes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I strongly recommend using an oven or toaster oven (around 180°C/350°F for 10-15 minutes) to keep the crepes from getting soggy. Microwaving will work in a pinch, but the texture of the crepe will become a bit soft. You can also freeze them for up to a month, layered between parchment paper.
My first crepe was a disaster! What went wrong?
Don’t worry, this is incredibly common! The first crepe often acts as a test for the pan’s temperature and the batter’s consistency. Your pan might have been too hot or too cold, or it might have needed a tiny bit more butter. The first one is almost always a sacrificial crepe—just adjust and carry on. The next one will be better, I promise.
Can I use a different cheese for the filling?
Of course! While ricotta provides a lovely creamy base, you can experiment with other soft cheeses. Goat cheese would add a wonderful tang, and cream cheese (softened) would make it even richer. Feta crumbled into the mix is another fantastic option. Just keep the overall texture in mind—you want something that’s spreadable and will hold the filling together.
Why did my crepes turn out rubbery?
This usually happens for one of two reasons: the batter wasn’t rested (which develops too much gluten), or you over-mixed the batter after it rested. Mix the batter just until the ingredients are combined, and let it rest. Also, make sure you’re not cooking them over too high a heat, as this can cause them to seize up and become tough.
Roasted Vegetable Crepes
Make these elegant Roasted Vegetable Crepes for brunch or dinner. A creamy ricotta filling and tender roasted veggies wrapped in delicate crepes. Get the recipe now!
Ingredients
For the crepes:
-
125 g all-purpose flour
-
2 large eggs
-
300 ml whole milk
-
1 tbsp melted butter
-
pinch salt
For the roasted vegetables:
-
1 medium zucchini
-
1 red bell pepper
-
1 small red onion
-
2 tbsp olive oil
-
1 tsp dried oregano
-
salt and pepper (to taste)
For the filling:
-
200 g ricotta cheese
-
50 g grated Parmesan
-
1 garlic clove (minced)
-
2 tbsp fresh chopped parsley
-
zest of 1/2 lemon
For finishing:
-
Extra Parmesan (for sprinkling)
-
Fresh basil leaves (for garnish)
Instructions
-
In a large mixing bowl or blender, combine the flour and salt. Create a well in the center and crack in the eggs. Start whisking, gradually incorporating the flour from the sides as you pour in the milk. Whisk until the batter is completely smooth—you shouldn’t see any lumps. Stir in the melted butter. Cover the bowl and let the batter rest at room temperature for at least 30 minutes. You’ll notice it thickens slightly as it rests.01
-
Preheat your oven to 200°C (400°F). Chop the zucchini, bell pepper, and red onion into bite-sized, roughly equal pieces. Toss them on a baking sheet with the olive oil, oregano, salt, and pepper. Spread them out in a single layer. Roast for 20-25 minutes, giving them a stir halfway through, until they’re tender and have some lovely browned, caramelized edges. The aroma in your kitchen will be incredible.02
-
While the vegetables roast, prepare the filling. In a medium bowl, combine the ricotta, grated Parmesan, minced garlic, chopped parsley, and lemon zest. Mix it all together until well-blended. Taste it and adjust the seasoning with a little more salt or pepper if needed. The lemon zest really wakes up the other flavors.03
-
Heat your non-stick skillet over medium heat. Lightly brush it with a little butter or oil. Give your rested batter a quick stir—it should have the consistency of thin cream. Pour a small ladleful (about 1/4 cup) of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to swirl the batter into a thin, even layer that covers the bottom. Cook for about 1-2 minutes, until the edges look set and the bottom is lightly golden. You’ll see little bubbles form on the surface. Then, carefully flip it—I like to use a thin spatula and my fingers—and cook for another 30-60 seconds on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter.04
-
Lay a crepe flat on a clean surface. Spread a couple of tablespoons of the ricotta mixture down the center. Top with a generous spoonful of the roasted vegetables. Fold the two sides of the crepe over the filling, like a burrito or a letter. You can serve them immediately, or place them seam-side down in a baking dish.05
-
If you've assembled them ahead of time, you can warm the entire batch in a 180°C (350°F) oven for about 10 minutes, just until heated through. This also helps them hold their shape nicely. To serve, place one or two crepes on each plate, sprinkle with a little extra Parmesan, and garnish with fresh basil leaves.06
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