Goat Cheese Crepes

These easy goat cheese crepes come with a creamy goat cheese filling. Make the crepe batter, sauté veggies, and throw it all together in a skillet!

Prep 15

Cook 10

Total 25

Fat 12

Carbs 18

Protein 8

Yield

Ingredients

Crepes

1 cup all-purpose flour
1 tablespoon granulated sugar
½ 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
½ medium yellow onion sliced
1 bunch asparagus chopped (~1 pound)
1 teaspoon salt
1 teaspoon Italian Seasoning
4 oz. goat cheese crumbled

Instructions

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.

Nutrition Facts