Greek Style Crepes

Name: Greek Style Crepes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: French, Italian, Greek & Mediterranean
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

Author:
Chanie Apfelbaum
Publish date:
May 31, 2019

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.

25minDuration
15minCook Time
10minPrep Time
6Servings

Ingredients

Assembly

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

Preparation

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).

Assembly:

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.