These goat cheese crepes are simple to prepare and filled with creamy crumbled goat cheese. Make a thin crepe batter, sauté a medley of vegetables, and assemble warm crepes in one skillet for an easy savory meal.
Savory Cheese Crepes
Crepes are incredibly versatile—like an omelet, you can customize them to suit your tastes. Goat cheese works especially well because its tang balances both sweet and savory fillings.
In this version, we keep things savory with red bell pepper, mushrooms, yellow onion, and asparagus. If you prefer sweet crepes, swap the vegetables for fig jam, fresh fruit like peaches or berries, or simply drizzle with honey.
Why You’ll Love Them
- Simple to follow and easy to make for a group.
- The tartness of goat cheese adds rich, layered flavor.
- Highly adaptable—change the fillings to make each crepe your own.
Featured Ingredients
For the Crepes
- All-purpose flour: provides structure for tender crepes.
- Granulated sugar: a tablespoon gives a touch of sweetness to the batter.
- Eggs: whole eggs plus an extra egg white—yolks add richness while the extra white helps with lightness.
- Whole milk: thins the batter; whole milk gives better flavor and texture.
- Butter: melted butter enriches the batter and adds flavor.
For the Filling
- Vegetables: red bell pepper, white mushrooms, yellow onion, and asparagus are used here, but any vegetables work.
- Italian seasoning: enhances the savory profile of the sautéed vegetables.
- Goat cheese: plain, creamy goat cheese crumbled into each crepe creates a tangy, creamy finish. Flavored goat cheese can be used if preferred.
How to Make Goat Cheese Crepes
Make the Crepe Batter
In a large bowl, whisk together the flour, sugar, and salt. Add the eggs, egg white, milk, and melted cooled butter, whisking until you have a smooth, thin pancake-like batter. Let it rest briefly if you have time for a more tender crepe.
Cook the Vegetables
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is fragrant, add sliced red bell pepper, sliced mushrooms, sliced yellow onion, and chopped asparagus.
Cook 8–10 minutes, stirring occasionally, until the vegetables are tender. Season with salt and Italian seasoning, cook 1 more minute, then remove from the heat and set aside.
Cook the Crepes
Heat a heavy-bottomed nonstick pan or crepe pan over medium heat. Pour about 1/4 cup of batter into the center and pick up the pan, swirling it to spread the batter into a thin circle.
Cook about 1 minute until the surface is no longer shiny, then flip and cook another 20–30 seconds until lightly golden. Transfer to a plate and repeat until all batter is used.
Assemble & Enjoy
Place roughly 1/4 cup of the cooked vegetable mixture into each crepe and sprinkle about 1/2 tablespoon of crumbled goat cheese on top. Fold or roll the crepe to enclose the filling and serve warm.
Top Tips for the Perfect Crepe
- Use a heavy-bottomed nonstick pan or a crepe pan to cook evenly and prevent sticking.
- Heat the pan gradually and make sure it’s at the right temperature before adding batter.
- Wait to flip until the crepe’s surface is no longer shiny and the edges begin to brown.
- Keep vegetable pieces similar in size so they cook evenly.
FAQs
Crepes are thin French pancakes made from a simple batter of flour, eggs, milk, butter, salt, and a little sugar. They can be filled with sweet or savory ingredients.
Crepes are much thinner than pancakes and typically do not use a leavening agent like baking powder, making them crisper and more flexible for rolling or folding with fillings.
Resting the batter allows the flour to fully hydrate and the gluten to relax, producing more delicate, tender crepes. This step is optional but helpful.
Storage
Allow crepes to cool, then layer them between sheets of wax or parchment paper and store in an airtight bag. Refrigerate up to five days or freeze for up to two months.
To reheat: thaw in the refrigerator if frozen, then warm in the microwave for 15–20 seconds on high or briefly in a skillet until heated through.
More of our Favorite…
Goat Cheese Recipes
- Baked Goat Cheese Balls
- Goat Cheese Omelette
- Lemon Orzo Salad with Goat Cheese
- Easy Goat Cheese Risotto
- Fig and Goat Cheese Flatbread
- Baked Goat Cheese Pasta
Goat Cheese Crepes
Ingredients
Crepes
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 large egg white
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted and cooled
Filling
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 8 oz. white mushrooms, sliced
- 1/2 medium yellow onion, sliced
- 1 bunch asparagus, chopped (~1 pound)
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 4 oz. goat cheese, crumbled
Instructions
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Whisk the flour, sugar, and salt in a large bowl. Add eggs, egg white, milk, and melted butter; whisk until smooth. The batter should be thin like pancake batter. Set aside.
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Heat olive oil in a large skillet over medium-high. Add the red pepper, mushrooms, onion, and asparagus. Cook 8–10 minutes, stirring occasionally. Add salt and Italian seasoning and cook 1 more minute. Remove from heat and set aside.
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Heat a nonstick or crepe pan over medium. Pour 1/4 cup batter into the pan and swirl to form a thin crepe. Cook ~1 minute, flip, and cook 20–30 seconds more until golden. Repeat with remaining batter.
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Assemble: place about 1/4 cup of vegetables in each crepe and top with 1/2 tablespoon crumbled goat cheese. Fold or roll and serve warm.
Tips & Notes
- Use a nonstick or crepe pan to prevent sticking.
- You can substitute any vegetables—keep pieces similar in size for even cooking.
- Feta makes an easy substitute if you don’t have goat cheese.
Nutrition
Nutrition information is an approximation.
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