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!
