This recipe is one of my favorites. I learned it almost 4 years ago in Arizona. We had gone for the weekend to hang out with Pankaj’s friends from college. It was Sunday morning and we decided to do a fun brunch. Rupal (our friend who we went to visit) suggested we make Greek Crepes. OMG have I been hooked on them since! I don’t know about her, but I know I definitely stumbled through this one, pretending I knew what I was doing when in fact, all I knew how to do was make the crepes. The Greek part was literally Greek to me.
Rupal pulled out all these ingredients that were mouthwatering, I think my contribution was to dress the salad (probably my only contribution as to the fillings). It was so much fun making this though! And learning that crepes taste good with other foods besides Nutella was not easy but welcomed nonetheless.
I don’t remember all of the ingredients we used back then but I’ve created my own fillings over time, but it still tastes so good. What I love about this particular dish is it’s customizable to anyone! Choose what fillings you want, add some, take some out but I highly recommend keeping the roasted veggies and the salad mix in. Those are the bind the flavors of all the ingredients in this recipe.
Try it out, for brunch this weekend, or even dinner like we did a few days ago! It’s so delicious anytime of day!
From my kitchen to yours, definitely enjoy this recipe!
Ingredients:
For the filling:
1 cup zucchini, diced into 1″ cubes
1 c yellow squash, diced into 1″ cubes
1 c onions, ½” slices
1 tomato, diced finely
½ c cucumber, diced finely
½ c black olives, sliced
2 c greens, spring mix or spinach work great
½ c feta cheese
2 Tbsp EVOO or Avo Oil
1 Tbsp balsamic vinegar
1 tsp salt
¾ tsp black pepper
Balsamic reduction for garnish (recipe to come soon)
For the Crepes:
1 ½ c AP flour
¾ c water
2 eggs
½ milk
3 Tbsp melted butter
¼ tsp salt
¼ vanilla extract
Directions:
For the filling:
Preheat oven to 400ºF. In a bowl, mix zucchini, squash and onions together. Add in the 1 Tbsp oil, ½ tsp salt, and ½ tsp black pepper and mix well. Spread out on a baking sheet and roast for 15 minutes.
Meanwhile, in a bowl, add the greens, 1 Tbsp oil, balsamic vinegar, ½ tsp salt, and ¼ tsp black pepper. Mix well and set aside.
Have all the other filling ingredients ready at hand to fill the crepes fast.
For the crepes:
In a bowl, mix together eggs, milk and water. Add in the melted butter and vanilla extract.
In another bowl, mix together flour, baking soda and salt. Slowly add wet ingredients to dry ingredients and whisk until there are no lumps left and you have a smooth, creamy, thick batter. Use a hand blender if needed.
Heat a nonstick, lipped frying pan on medium flame. Pour ¼c of the batter into the pan and tilt in a circular motion until all of the batter has been spread evenly through the pan.
Cook for 2 minutes without disturbing it. The edges of the crepe will start to peel. Gently lift up and flip to the other side and cook for another minute.
Remove from pan and fill with greens, then roasted veggies, then tomatoes, then cucumbers, then olives, and finally a sprinkling of feta cheese. Fold into triangles or fold into thirds, whichever is easiest for you.
Drizzle with balsamic reduction and enjoy hot!
[…] you’ve heard of my friend Janani. I’ve mentioned her in a few recipes, especially the Greek Inspired Crepes and Instant Pot Kali Dal. She and I met when we were both about 7 months pregnant with our first […]
Absolutely love this recipe – have made these for so many of my family and friends! They all love it!!!! This is one of those feel good foods that’s healthy and tasty. It’s also very easy to make. The only thing I did differently is we made the crepe without eggs (as some of my relatives do not eat eggs). That being said we have made it with eggs and it has come out very well too.
Don’t skip or skim out on the balsamic reduction! That’s the key that took this dish over the edge.