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Greek Style Crepes

Breakfast Crepe Bar

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. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings



  • Feta cheese
  • Crepes
  • Roasted vegetables
  • Balsamic reduction

Roasted Vegetables

  • 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

Balsamic Reduction

  • 2 cups balsamic vinegar


1. 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.

2. 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).


3. 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.