These goat cheese crepes are easy to make, and have a creamy goat cheese filling. Make the crepe batter, sauté veggies, and throw it all together in one skillet!
Savory Cheese Crepes
My favorite thing about crepes is that, like an omelet, you can make it your own personalized yummy creation. Goat cheese is an EXCELLENT cheese for crepes because you can easily go sweet or savory, depending on what you’re craving.
For this crepe recipe, we added veggies like red peppers, mushrooms, onions, and asparagus to make this a savory dish.
But you can easily go the sweeter route and swap out the veg for fig jam, fresh fruits such as peaches and berries, or top with a drizzle of honey if you’d like! Yum!
why you’ll love ’em!
- It’s an easy recipe to follow and easy to make for a group.
- The tartness of the goat cheese creates a rich, complex flavor that is both sweet and savory.
- You can make this crepe your own by mixing up the crepe fillings.
For the Crepes
- All-purpose flour: a key ingredient for thickening the crepe batter to create the perfect texture.
- Granulated sugar: All you need is just a tablespoon of granulated sugar to sweeten up the batter!
- Eggs: We use both eggs and egg whites for this recipe. Egg whites act as a great leavening agent, while egg yolks create tender and flavorful crepe shells.
- Whole milk: Milk will help thin out the batter. We recommend using whole milk as it provides the best flavor.
- Butter: butter adds a richness to the crepes, giving them the most decadent flavor.
for the Filling
- Veggies: we used red bell pepper, white mushrooms, yellow onion, and asparagus for this recipe. But feel free to use any veggies you’d like!
- Italian Seasoning: Italian seasoning is great for enhancing the savory flavors of the veggies.
- Goat cheese: for goat cheese crepes we prefer to use a plain, creamy goat cheese. If you prefer a flavored goat cheese, go for it.
How to Make Goat Cheese Crepes
MAKE CREPE BATTER
Mix together the flour, sugar, and salt in a large bowl. Then add in the rest of the crepe batter ingredients, whisking until well combined. It should have the consistency of a thin pancake batter.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Once the oil is fragrant, add the red peppers, mushrooms, onions, and asparagus.
Cook for 8-10 minutes, stirring occasionally. Then add the salt and Italian seasoning and cook for another minute. Set aside.
Heat a nonstick pan over medium heat and pour ¼ cup batter into the pan. Pick up the pan and slowly swirl it around so that the batter spreads evenly, making the crepe larger.
Cook for 1 minute, flip, and cook for an another 20-30 seconds until golden brown. Set on a plate. Repeat this process until you’ve made all of your crepes.
ASSEMBLE & Enjoy!
Now it’s time to put everything together! Add ¼ cup of the cooked vegetable mixture into each crepe and crumble ½ tablespoon of goat cheese crumbles. Fold the crepe to close.
Serve and enjoy your delicious goat cheese crepes!
Top Tips for the Perfect Crepe
- Use a heavy bottomed nonstick pan or a crepe pan to ensure your crepe cooks evenly and doesn’t stick.
- Slowly heat your pan to the desired temperature. Heating it too quickly will cause your crepe to start burning.
- Make sure your pan is hot enough before adding the crepe batter, otherwise it will stick to the pan.
- Avoid flipping your crepes too early. You’ll know when it’s ready to flip when the surface of the crêpe is no longer shiny and the edges are starting to brown.
Crepes are a thin French pancake that can be filled with various sweet or savory ingredients. They are typically served with a sweet sauce or garnish and contain eggs, flour, milk, butter, salt, and sugar.
Crepes are much thinner and crispier than pancakes as they aren’t made with baking powder. They are also less sweet, giving you the versatility to make sweet or savory crêpes.
While this step is optional, resting the crepe batter will give you the most delicate, crispy crepes. This is because it’ll allow the flour to fully absorb the liquid, giving the gluten a chance to relax.
Stack your cooled, goat cheese crepes between layers of wax paper, parchment paper and place them inside a Ziploc bag. Store them in the fridge for up to five days, or freeze them for up to two months.
To reheat, allow your crepes to thaw in the fridge (if from frozen). Reheat in the microwave on HIGH for 15-20 seconds.
Goat Cheese Crepes
- 2 tablespoons olive oil
- 1 large red bell pepper sliced
- 8 oz. white mushrooms sliced
- ½ medium yellow onion sliced
- 1 bunch asparagus chopped (~1 pound)
- 1 teaspoon salt
- 1 teaspoon Italian Seasoning
- 4 oz. goat cheese crumbled
- Add the flour, sugar, and salt to a large bowl and mix them together. Then, add the rest of the ingredients for the crepes to the bowl. Whisk together until everything is well blended. It should have the consistency of a thin pancake batter. Set aside.
- Heat olive oil in a large skillet over medium/high heat. When the oil has become fragrant, add the red peppers, mushrooms, onions, and asparagus. Cook for 8-10 minutes, stirring occasionally. Add the salt and Italian seasoning and cook for 1 minute. Set aside.
- Heat a *nonstick pan over medium heat. Add ¼ cup of the crepe batter into the pan. Pick the pan up and slowly swirl the pan around so that the batter spreads evenly, making the crepe larger. Cook for 1 minute, flip, and cook for another 20-30 seconds. Set on a plate. Continue until you have made all of the crepes.
- To assemble the crepes add ¼ cup of the cooked vegetable mixture into each crepe and crumble ½ tablespoon of goat cheese crumbles. Fold the crepe to close.
Tips & Notes
- *We recommend using a nonstick or crepe pan for this recipe to avoid the crepes sticking to the pan.
- Any vegetable mixture can be substituted into this recipe. Be sure to keep vegetables similar sizes, so cooking times don’t need to be changed.
- Feta is an easy substitute for goat cheese.