Savory Crepes with Bacon Feta and Asparagus

Savory Crepes stuffed with Bacon, Feta, and veggies all doused in guilt free Greek Yogurt Hollandaise Sauce are hearty, satisfying and lick your plate delicious!

These Savory Crepes are the perfect hearty breakfast that taste decadently rich and gourmet but are deceptively healthy and easy!  These Breakfast Crepes are perfect for special occasion brunches or whenever you want to treat you are your family right.  

These Savory Crepes are sooooo good.  Like, all 12 crepes disappeared in 1 day good.  So good the leftovers kept calling me from the fridge.  I couldn’t refuse their siren calls.  Either I’m a lightweight or these breakfast crepes are just too good to refuse.  I think  you know the answer…

I didn’t stand a chance against the crepes mind games of “eat me, eat me” because I absolutely adore savory crepes!  because:

1. Savory Crepes are an excuse to wrap all sorts of savory eats inside a thin pancake – and let’s be honest – what isn’t better nestled inside a pancake?!
2. They taste gourmet and even sound gourmet but they are the easiest breakfast to whip up – ever – put all the ingredients in a blender and – blend!  To fill, simply saute veggies for 3-5 minutes – that’s it for Breakfast Crepes in minutes!
3. You can eat them for breakfast, lunch or dinner (or in my case, I ate these crepes for all 3!) without feeling guilty and instead LOVING every second!
4. I get all nostalgic and filled with warm fuzzies because Savory Crepes were served at my bridal shower over 8 years ago.  My dear friends seriously went above and beyond, whipping up every savory crepe imaginable.  So I can’t help but think of savory crepes and the generous feast of both food and friendship (and if you’ve read “My Love Story” – you’ll have an even better idea why).
5. They usually involve cheese.

Did I mention these Savory Crepes had cheese?  2 types of cheese?

AND crispy bacon?!

AND  fresh vegetables? (okay maybe you aren’t as excited about that one, but you will be once you taste these!)

Put them all together and you have crisp tender asparagus, zucchini and bell peppers spiced with paprika, garlic, fresh basil and parsley, mixed with bacon, feta and Monterey Jack cheese then wrapped in a velvety thin breakfast crepe…

And then doused in smooth, creamy, Dijon, lemon, cumin, paprika spiced SKINNY hollandaise sauce!  and of course if you want to live on the crazy side, there is also my decadently rich 5 Minute Blender Hollandaise Sauce.

Texture upon texture, flavor upon flavor, spice upon spice.  These Savory Crepes are just too good to refuse.  Bon appetit!

Print Recipe

Bacon Feta Garden Vegetable Crepes with Greek Yogurt Hollandaise Sauce

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

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Prep Time

15 minutees

Cook Time

15 minutes

Servings

crepes

Ingredients

CREPES

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

CREPE FILLING

• 1 tablespoon olive oil
• 1/2 lb. asparagus, sliced into 1/2 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 - 1/4 teaspoon red pepper flakes
• 2 teaspoons fresh basil, minced
• 2 teaspoons fresh parsley, minced
• 6-8 strips bacon, cooked and crumbled
• 1 cup shredded Monterey jack cheese
• 1/3 cup feta

TOPPINGS

• 1 Recipe Guilt Free Greek Yogurt Hollandaise Sauce
• 4 Roma tomatoes, chopped
• avocado (optional)

Prep Time 15 minutees Cook Time 15 minutes Servings crepes Ingredients CREPES 1 1/2 cups flour 1 cup milk 1/2 cup warm water 4 eggs 2 tablespoons butter, melted (4T if you want to get crazy) 1/2 teapsoon salt CREPE FILLING 1 tablespoon olive oil 1/2 lb. asparagus, sliced into 1/2 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 - 1/4 teaspoon red pepper flakes 2 teaspoons fresh basil, minced 2 teaspoons fresh parsley, minced 6-8 strips bacon, cooked and crumbled 1 cup shredded Monterey jack cheese 1/3 cup feta TOPPINGS 1 Recipe Guilt Free Greek Yogurt Hollandaise Sauce 4 Roma tomatoes, chopped avocado (optional)

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Instructions

1. To make the crepes, 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. Meanwhile, to make the crepe filling, 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. To cook the crepes, 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. To assemble, fill each crepe with bacon, feta, vegetable filling, roll up, then top with hollandaise sauce followed by fresh tomatoes.

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