These Fluffy Vegetable Crepes are a hidden gem in the world of simple, healthy comfort food. Lightly seasoned batter with grated carrot and zucchini makes for a soft, slightly textured crepe that’s perfect on its own or as a base for savory fillings. With just a few pantry ingredients and veggies, you’ll create something truly special.

They’re like gold—golden brown, rich in flavor, and worth keeping!


Why You’ll Love This Recipe:

  • 🌱 Healthy & Simple: Made with real vegetables and minimal ingredients.
  • 🥚 Egg-Bound Goodness: Adds structure and protein without being heavy.
  • 🧀 Versatile Base: Fill them, top them, or roll them up for a handheld treat.
  • ⏱️ Quick & Easy: Ready in minutes—perfect for breakfast, lunch, or dinner.
  • 🍽️ Family-Friendly: Great way to sneak in extra veggies without anyone complaining!

Ingredients (Makes 8–10 crepes):

Wet Ingredients:

  • 1 large egg
  • ½ cup milk (dairy or plant-based)
  • ½ cup wheat flour (or all-purpose flour)
  • 1 tbsp olive oil

Vegetable Add-In:

  • ½ medium carrot , grated
  • ½ medium zucchini , grated

Seasoning:

  • Salt and black pepper , to taste
  • 1 tsp baking powder (optional, for extra fluffiness)

Optional Add-Ins: Fresh herbs, shredded cheese, or spices like paprika or cumin.


Instructions:

Step 1: Mix the Batter

In a medium bowl, whisk together:

  • Egg
  • Milk
  • Flour
  • Olive oil

Mix until smooth and slightly thickened.

If using baking powder for a fluffier texture, gently fold it in at this stage.


Step 2: Stir in Grated Vegetables

Add the grated carrot and zucchini to the batter.

Season with salt and pepper .

Stir well until the vegetables are evenly distributed.

Let the batter rest for 5–10 minutes —this helps bind everything better.


Step 3: Heat the Pan

Heat a nonstick skillet or crepe pan over medium-low heat .

Grease lightly with a drizzle of olive oil or cooking spray.


Step 4: Cook the Crepes

Pour small portions of the batter into the hot pan—about ¼ cup per crepe .

Use the back of a spoon or spatula to spread the batter slightly into a round shape.

Cook for 2–3 minutes per side, or until golden and slightly firm.

Flip carefully and cook the other side until golden brown.


Step 5: Remove & Serve Warm

Remove each crepe from the pan and serve warm.

Enjoy them:

  • Plain
  • With a dollop of Greek yogurt or sour cream
  • Topped with shredded chicken, tuna, or cheese
  • Rolled up with herbs or spinach inside

Or use them as wraps for sandwiches, tacos, or light appetizers.


Tips for Success:

  • 🥣 Drain Veggies Well: Zucchini can be watery—squeeze out excess moisture for best results.
  • 🧈 Room Temperature Egg & Milk: Helps create a smoother, lump-free batter.
  • 🧑‍🍳 Baking Powder Boost: Makes crepes puffier and more tender—great for picky eaters.
  • 🥗 Make Ahead: Store cooked crepes in the fridge for up to 3 days or freeze for later.
  • 🌿 Customize Your Flavor: Stir in chopped parsley, dill, or chives for extra freshness.

Serving Suggestions:

  • Top with tuna salad or hummus for a quick lunch.
  • Wrap around chicken, eggs, or falafel for a satisfying meal.
  • Pair with soups or stews for a comforting side.

Nutritional Information (per crepe, makes 10 servings):

(Without toppings – approximate)

  • Calories: ~60 kcal
  • Protein: ~3g
  • Carbohydrates: ~7g
  • Fat: ~2g
  • Fiber: ~1g
  • Sugar: ~2g

These Fluffy Vegetable Crepes are more than just easy to make—they’re a treasure trove of flavor, nutrition, and versatility. Whether you’re making them for a weeknight dinner or prepping for a busy morning—they’re sure to become a favorite.

So keep this recipe close… because once you try these crepes, you’ll never want to lose it!

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