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Savory Crepes with Greek Yogurt Hollandaise Sauce
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Savory Crepes with Greek Yogurt Hollandaise Sauce

Savory Crepes are hearty, satisfying and lick your plate delicious! They are the perfect hearty breakfast, brunch or lunch that taste decadently rich and gourmet but are deceptively healthy and easy!  They area stuffed with bacon, feta, and veggies, fresh herbs and cheese all doused in guilt free Greek Yogurt Hollandaise Sauce.  These Savory Crepes are perfect for special occasion brunches or whenever you want to treat you are your family right.  

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 crepes
Course: Breakfast, Brunch

Ingredients

CREPES
  • 1 1/2 cups flour
  • 1 cup milk
  • 1/2 cup water warm
  • 4 egg
  • 2 tablespoons butter 4T if you want to get crazy, melted
  • 1/2 salt teaspoon quantity
CREPE FILLING
  • 1 tablespoon olive oil
  • 1/2 lb. asparagus sliced into 1/2 inch pieces
  • 1 cup portabella mushroom sliced
  • 1 yellow bell 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 - 1/4 teaspoon red pepper flakes
  • 2 teaspoons basil fresh, minced
  • 2 teaspoons parsley fresh, minced
  • 6-8 Bacon strips, cooked and crumbled
  • 1 cup Monterey jack cheese shredded
  • 1/3 cup feta cheese
TOPPINGS
  • 1 Greek yogurt used in Hollandaise sauce recipe
  • 4 Roma tomato chopped
  • avocado (optional)

Instructions

    Cup of Yum
  1. To make the crepesAdd 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 occasionally.
  2. Meanwhile, to make the crepe fillingHeat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, add garlic and vegetables and sauté 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. To cook the crepesHeat 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. To assembleFill each crepe with bacon, feta, vegetable filling, roll up, then top with hollandaise sauce followed by fresh tomatoes.