These Roasted Vegetable Goat Cheese Crepes are a perfect blend of tender crepes, sweet roasted vegetables, and tangy goat cheese. They feel elegant but are surprisingly simple to make for brunch or a light dinner. The combination of textures and flavors makes these crepes a truly special meal.
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Why You’ll Love This Roasted Vegetable Goat Cheese Crepes
- Flavor & texture symphony: Soft crepes, melt-in-your-mouth veggies, and creamy goat cheese create a perfect bite.
- Versatile for any meal: Great for brunch, lunch, or dinner—switch up veggies based on the season.
- Fancy without fuss: Impressive to serve, yet straightforward to prepare with minimal effort.
- Veggie-forward delight: Roasting caramelizes the vegetables, making them sweet and irresistible.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus more for cooking
- 1/4 tsp salt
For the Filling:
- 1 medium zucchini, chopped
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 200 g cremini mushrooms, sliced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 150 g goat cheese, crumbled
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A good non-stick skillet or crepe pan (8-10 inches is ideal), a blender, two baking sheets, a mixing bowl.
The quality of your ingredients really shines here. Using whole milk and real butter in the crepe batter gives them a rich flavor and that beautiful golden color. And don’t skip the fresh herbs at the end—that pop of green and fresh flavor from the parsley makes all the difference.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 17 g |
| Fat: | 22 g |
| Carbs: | 38 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip resting the crepe batter. This is the secret to tender, non-rubbery crepes. Letting the batter sit for at least 30 minutes allows the gluten to relax and the flour to fully hydrate, resulting in a much more delicate texture.
- Chop your vegetables uniformly. You want all your veggies to be roughly the same size so they roast evenly. If some pieces are tiny and others are huge, you’ll end up with a mix of burnt and undercooked bits—and we don’t want that.
- Your pan temperature is key. The first crepe is often a “test” crepe. If your pan is too hot, the batter will set immediately and be difficult to swirl. If it’s too cool, the crepe will be pale and stick. You’re aiming for a medium heat where a drop of water sizzles gently.
- Go for a log of fresh goat cheese. The pre-crumbled stuff often contains anti-caking agents that can make it a bit drier. A fresh log of goat cheese will be creamier and easier to spread inside the warm crepe.
How to Make Roasted Vegetable Goat Cheese Crepes
Step 1: Roast the Vegetables. Start by preheating your oven to 400°F (200°C). Take your chopped zucchini, sliced bell pepper, red onion, and mushrooms and toss them onto a large baking sheet. Drizzle everything with the olive oil, and then sprinkle with the dried thyme, garlic powder, salt, and pepper. Use your hands to toss it all together, making sure every piece of vegetable is lightly coated in oil and seasoning. Spread them out in a single layer—this is crucial for getting them nicely roasted instead of steamed. Pop the tray in the oven and roast for 20-25 minutes, until the vegetables are tender and have those lovely caramelized edges. You’ll notice the amazing aroma filling your kitchen… that’s how you know it’s working.
Step 2: Make the Crepe Batter. While the veggies are roasting, let’s make the batter. This is the easy part. Add the flour, eggs, milk, water, the two tablespoons of melted butter, and salt to your blender. Put the lid on securely and blend for about 30 seconds, until the batter is completely smooth and there are no lumps. It should have the consistency of heavy cream. Now, pour the batter into a bowl or a large measuring jug with a pour spout. This is important: let the batter rest on the counter for at least 30 minutes. This resting period is what gives you those wonderfully tender, non-chewy crepes.
Step 3: Cook the Crepes. After the batter has rested, it’s showtime. Heat your non-stick skillet or crepe pan over medium heat. Add a tiny knob of butter and swirl it around to coat the bottom. Once the butter is melted and sizzling lightly, lift the pan off the heat. Pour about 1/4 cup of batter into the center of the pan, then immediately tilt and swirl the pan in a circular motion so the batter spreads out into a thin, even circle. Return the pan to the heat and cook for about 60-90 seconds. You’ll see the edges start to lift and the top look set. Flip the crepe—I like to use a thin spatula and my fingers for this—and cook for another 30-45 seconds on the other side until lightly golden. Transfer the cooked crepe to a plate and repeat with the remaining batter, adding a little more butter to the pan as needed.
Step 4: Assemble and Serve. Once your vegetables are out of the oven and your crepes are all cooked, it’s time to bring it all together. Lay a crepe flat on a plate. Spoon a generous line of the roasted vegetable mixture down the center. Top the veggies with a good sprinkle of the crumbled goat cheese—don’t be shy! The warmth from the vegetables and the crepe will start to soften the cheese beautifully. Now, fold the two sides of the crepe over the filling, almost like you’re making a burrito. Garnish with the fresh chopped parsley for a bit of color and a fresh flavor boost. Serve immediately while everything is warm and delightful.
Storage & Freshness Guide
- Fridge: Store filled crepes in an airtight container for up to 2 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 1 month.
- Reviving: Reheat in a 300°F oven for 10–15 minutes to maintain texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the goat cheese perfectly, balancing the whole plate.
- A bowl of tomato basil soup — For a cozier meal, these crepes are fantastic for dipping into a vibrant, herby soup. It’s a classic flavor combination that just works.
- Garlic sautéed spinach — Adding another layer of greens on the side makes the meal feel complete and adds a wonderful, garlicky note that complements the earthy vegetables.
Drinks
- A crisp Sauvignon Blanc — The high acidity and citrus notes in this wine are a fantastic partner for the creamy, tangy goat cheese and will cleanse your palate between bites.
- A sparkling lemonade with thyme — For a non-alcoholic option, the bubbles and herbal note from the thyme mirror the flavors in the dish and feel incredibly refreshing.
- A light-bodied Pinot Noir — If you’re serving this for dinner, a red wine with low tannins and red fruit flavors won’t overpower the vegetables and will complement the earthiness of the mushrooms.
Something Sweet
- Fresh berry compote over vanilla ice cream — The bright, tart sweetness of the berries is a wonderful contrast after the savory, herby main course. It’s light but satisfying.
- Dark chocolate mousse — A small, rich cup of chocolate mousse feels incredibly decadent and elegant, continuing the fancy brunch or dinner vibe without being too heavy.
- Lemon sorbet — This is the ultimate palate cleanser. Its sharp, clean flavor is the perfect reset after the rich and savory crepes, leaving you feeling refreshed.
Top Mistakes to Avoid
- Mistake: Overcrowding the roasting pan. If you pile all the veggies onto one small tray, they’ll steam instead of roast. You need that hot air to circulate around each piece to get proper caramelization and flavor. Use two trays if you need to.
- Mistake: Using a cold pan for the crepes. If your pan isn’t properly preheated, the batter won’t set quickly enough when you swirl it, leading to a thick, gummy crepe. Wait for that gentle sizzle when you add the butter.
- Mistake: Flipping the crepe too early. Patience is a virtue here. If you try to flip the crepe before the top is fully set and the edges are lifting, it will likely 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 will almost certainly lead to a burst crepe. A modest, tidy line of filling down the center is all you need for the perfect fold.
Expert Tips
- Tip: Make the components ahead. You can roast the vegetables and make the crepe batter a full day in advance. Keep the veggies in an airtight container in the fridge and the batter right in the blender pitcher in the fridge. This makes assembly a breeze for a stress-free meal.
- Tip: Keep cooked crepes warm. As you cook your crepes, stack them on a plate and cover the plate loosely with a clean kitchen towel. This will keep them warm and pliable without making them soggy while you finish the batch.
- Tip: Add a flavor boost to the batter. For an extra layer of flavor, whisk a tablespoon of freshly chopped herbs like chives or parsley right into the rested batter. It adds little specks of color and a subtle herby taste to the crepes themselves.
- Tip: Use a ladle for consistent crepes. For perfectly sized crepes every time, use a 1/4-cup ladle or measuring cup to portion your batter. This ensures they are all the same size and thickness, which helps them cook evenly.
FAQs
Can I make these crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with your favorite 1:1 gluten-free flour blend. The result will be just as good. Just make sure your blend contains a binder like xanthan gum, which helps mimic the structure that gluten provides. The batter might be a tiny bit more delicate to handle, but with a good non-stick pan, you’ll have perfect GF crepes in no time.
My crepes keep tearing when I flip them. What am I doing wrong?
This usually comes down to one of two things: the pan temperature or the flip timing. If the pan is too hot, the outside sets too fast before the inside can cook, making it brittle. If it’s too cool, it sticks. Also, make sure you’re waiting for the top to look fully matte and dry with lifted edges before you attempt the flip. A thin, flexible spatula is your best friend here.
Can I use a different cheese?
Of course! While goat cheese is fantastic, you can easily swap it for feta for a saltier punch, ricotta for a milder creaminess, or even a soft brie if you remove the rind. The key is to use a cheese that softens nicely with the heat of the vegetables but won’t make the crepe overly greasy.
How do I store and reheat leftovers?
Store any leftover filled crepes in an airtight container in the fridge for up to 2 days. To reheat, I strongly recommend using an oven or toaster oven (around 300°F / 150°C for 10-15 minutes) to keep the crepes from getting soggy. The microwave will work in a pinch, but it can make them a bit soft.
What other vegetables can I use?
This recipe is a great template! Feel free to use sweet potatoes (diced small), eggplant, asparagus, or cherry tomatoes. Just keep an eye on the roasting time, as harder veggies like sweet potato may need a few extra minutes, while something like asparagus will need less. The goal is that tender, caramelized finish.
Roasted Vegetable Goat Cheese Crepes
Make delicious Roasted Vegetable Goat Cheese Crepes with this easy recipe. Perfect for brunch or a light dinner. Get the simple steps and cook now!
Ingredients
For the Crepes
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus more for cooking)
-
1/4 tsp salt
For the Filling
-
1 medium zucchini (chopped)
-
1 red bell pepper (sliced)
-
1 small red onion (sliced)
-
200 g cremini mushrooms (sliced)
-
2 tbsp olive oil
-
1 tsp dried thyme
-
1/2 tsp garlic powder
-
Salt and black pepper (to taste)
-
150 g goat cheese (crumbled)
-
2 tbsp fresh parsley (chopped (for garnish))
Instructions
-
Start by preheating your oven to 400°F (200°C). Take your chopped zucchini, sliced bell pepper, red onion, and mushrooms and toss them onto a large baking sheet. Drizzle everything with the olive oil, and then sprinkle with the dried thyme, garlic powder, salt, and pepper. Use your hands to toss it all together, making sure every piece of vegetable is lightly coated in oil and seasoning. Spread them out in a single layer—this is crucial for getting them nicely roasted instead of steamed. Pop the tray in the oven and roast for 20-25 minutes, until the vegetables are tender and have those lovely caramelized edges.01
-
While the veggies are roasting, let’s make the batter. Add the flour, eggs, milk, water, the two tablespoons of melted butter, and salt to your blender. Put the lid on securely and blend for about 30 seconds, until the batter is completely smooth and there are no lumps. It should have the consistency of heavy cream. Now, pour the batter into a bowl or a large measuring jug with a pour spout. This is important: let the batter rest on the counter for at least 30 minutes.02
-
After the batter has rested, heat your non-stick skillet or crepe pan over medium heat. Add a tiny knob of butter and swirl it around to coat the bottom. Once the butter is melted and sizzling lightly, lift the pan off the heat. Pour about 1/4 cup of batter into the center of the pan, then immediately tilt and swirl the pan in a circular motion so the batter spreads out into a thin, even circle. Return the pan to the heat and cook for about 60-90 seconds. You’ll see the edges start to lift and the top look set. Flip the crepe and cook for another 30-45 seconds on the other side until lightly golden. Transfer the cooked crepe to a plate and repeat with the remaining batter, adding a little more butter to the pan as needed.03
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Once your vegetables are out of the oven and your crepes are all cooked, lay a crepe flat on a plate. Spoon a generous line of the roasted vegetable mixture down the center. Top the veggies with a good sprinkle of the crumbled goat cheese. Now, fold the two sides of the crepe over the filling, almost like you’re making a burrito. Garnish with the fresh chopped parsley for a bit of color and a fresh flavor boost. Serve immediately while everything is warm and delightful.04
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