Name: Greek Style Crepes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Feta cheese; Crepes; Roasted vegetables; Balsamic reduction; 1 large zucchini (quartered and diced); 10 ounces baby bella mushrooms (quartered); 1 large red onion (diced); ⅓ cup sundried tomatoes (finely diced); ¼ cup olive oil; ½ teaspoon oregano; ½ teaspoon basil; Kosher salt to taste; 2 cups balsamic vinegar

Greek Style Crepes

Make these vegetable filled crepes on their own or offer the ingredients as part of a savory crepe bar. Amazing for dinner or lunch, light and healthy.

Greek Style Crepes

Prep Time 10

Cook Time 15

Total Time 25

Print Recipe Pin Recipe

Servings

Ingredients

Feta cheese
Crepes
Roasted vegetables
Balsamic reduction
1 large zucchini quartered and diced
10 ounces baby bella mushrooms quartered
1 large red onion diced
⅓ cup sundried tomatoes finely diced
¼ cup olive oil
½ teaspoon oregano
½ teaspoon basil
Kosher salt to taste
2 cups balsamic vinegar

Instructions

Roast vegetables by coating them with oil, oregano, basil and salt and placing them on a baking sheet. Bake at 400°F for 40-45 minutes, stirring occasionally.
Prepare a balsamic reduction. Add balsamic vinegar to a pot and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until reduced by at least half (longer for a thicker syrup).
Assembly:
Divide the roasted veggies on basic crepes and sprinkle with feta cheese. Fold and drizzle with balsamic reduction.
VARIATION: Add more roasted vegetables like eggplant, yellow squash and/ or peppers. Use goat cheese instead of feta.