Bacon Feta Garden Vegetable Crepes Recipe

Bacon Feta Garden Vegetable Crepes Recipe

Bacon Feta Garden Vegetable Crepes Recipe



  • 1 1/2 cups flour
  • 1 cup milk (lowfat)
  • 1/2 cup warm water
  • 4 eggs
  • 2 tablespoons butter, melted (4T if you want to get crazy)
  • 1/2 teapsoon salt


  • 1 tablespoons olive oil
  • 1/2 lb asparagus, sliced into ½ inch pieces
  • 1 cup portabella mushroom, sliced
  • 1 yellow pepper, chopped
  • 1 zucchini, sliced and halved
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1-8 – ¼ teaspoon red pepper flakes
  • 2 teaspoons fresh basil
  • 2 teaspoons fresh parsley
  • 6-8 strips bacon, cooked and crumbled
  • 1 cup Monterey Jack cheese
  • 1/3 cup feta


  • 1 Recipe Guilt Free Greek Yogurt Hollandaise Sauce
  • 4 Roma tomatoes
  • avocado (optional)
  1. Add all of the crepe ingredients to a blender and blend until smooth. Store in the refrigerator while you chop your vegetables and prepare your Hollandaise Sauce. Once Hollandaise is prepared, keep warm on low heat, stirring occassionally.
  2. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, add garlic and vegetables and saute for 3-5 minutes, depending on how crisp you like your vegetables. Season with paprika, salt, pepper and red pepper flakes. Once vegetables are crisp-tender, stir in basil, parsley, and bacon, then stir in Monterey Jack cheese until melted, followed by feta. Turn heat off and cover to keep warm while you make your crepes.
  3. Heat a non-stick skillet over medium high heat. Brush with butter then pour 1/4 cup crepe batter into the center of the pan then swirl to spread out evenly. Cook for approximately 20 seconds per side or until golden.
  4. Fill each crepe with bacon, feta, vegetable filling, roll up, then top with hollandaise sauce followed by fresh tomatoes.

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