Savory Crepes – Power packed

crepesCrepe is a type of very thin pancake, usually made from flour. It’s consumption is widespread in France & Quebec. I have attempted to make savory crepes with a hearty vegetable filling for this recipe.

Since Montreal is a city in Quebec province, i got a glimpse of this dish here. It happened one fine morning. Sometime in January, my husband decided to take me out for a Montreal style vegetarian breakfast. The options were obviously very limited and it took him a while to figure out exactly where we could go.

We went to a nearby place known for its Crepes. Crepes are made both Sweet and Savory. I ordered for a spinach cheddar crepe. It was amazing. Before trying it, i had assumed it to taste like one of many Indian pancake varieties (dosa/chilla) but this was distinctively different and pleasant in taste. Very satisfying and filling, i was delighted to have found out another dish which could be added to my list of  “whats for breakfast” options.

This is a savory crepe recipe power packed with loads of healthy vegetables. I found this to be one of my best solutions to hide the “not so tempting” vegetables under the magic called “Crepes” 🙂

Savory Crepes – Power packed

Savory crepes - power packed

  • Servings: 2
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For Basic Crepes

  • 1/2 cup milk
  • 2/3 cup Water
  • 2 tsp butter, melted
  • 1 cup All purpose flour

For Savory Crepes add to the basic crepe ingredients:

  • Salt to taste
  • Black pepper to taste
  • 1/3 grated carrots
  • 1/3 cup spring onions
  • 1 tsp ginger
  • 1 small green chilli chopped
  • a few stems of coriander (optional. For an Indian touch)

For Sweet Crepes add to the basic crepe ingredients (* read the tip for filling at the end of this recipe):

  • 1 1/2 tsp Sugar
  • 2 tsp vanilla Extract
  • Pinch of cinnamon powder (optional)

filling for Crepe

  • 1/3 cup cheddar cheese – shredded
  • 1 cup feta cheese – crumbled
  • 1 cup brocolli – roughly cut
  • 1 cup green/red/orange bell peppers
  • 1/2 cup mushrooms – cut lengthwise
  • 1/3 cup tofu – cut lengthwise (optional)
  • 1 medium onion – cut lengthwise
  • 1 tsp olive oil
  • Salt to taste
  • Black Pepper to taste
  • Oregano to taste (optional)


Making the filling

  1. In a pan, heat the oil. Now add the onions and fry till translucent.
  2. Add in the vegetables, salt and pepper and saute of high flame. Since all the vegetables require very less cooking, toss for 5 minutes and shut the flame. Remove from pan and keep aside to cool.

Making the Crepe

  1. In a bowl, mix all the ingredients for the crepe and make a thin batter of pouring consistency.
  2. Now take a Skillet pan and heat it. Add a laddle full of the crepe batter and spread it on the pan in a circular manner. Add some drops of melted butter/oil and toast the crepe on both sides.

Arranging for Serving

  1. Take one crepe at a time. Spread some grated Cheddar cheese on top of this hot crepe. Alternately, you can also use some cheese spread on top for an even coating.
  2. Arrange some crumbled feta cheese on one half of the crepe. Now put some filling on top of the feta cheese.
  3. Fold the crepe in half . Serve Warm.

These savory crepes are really filling and have heaps of nutrition in it making this a power packed meal.

*For sweet crepes, you can spread hazelnut spread/chocolate spread instead of cheddar cheese inside. Add in some roasted nuts and fresh fruits (strawberries/bananas). Decorate with whipped cream. This makes these crepes sinfully delicious and a great option for desserts.
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